Mohd Sameer: improved article

2025-08-30T11:55:11Z

improved article

← Older revision		Revision as of 17:25, 30 August 2025
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			{{Short description\|Indian savoury rice cake}}
	{{Use dmy dates\|date=July 2017}}		{{Use dmy dates\|date=July 2017}}
	{{Use Indian English\|date=July 2017}}		{{Use Indian English\|date=July 2017}}
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	\| alternate_name =		\| alternate_name =
	\| country = [[India]]		\| country = [[India]]
	\| region = [[Goa]] and [[~~Karnataka~~]]		\| region = [[Konkan division]], [[Goa]], [[Daman district, India\|Damaon]] and [[Canara]]
	\| creator =		\| creator =
	\| course =		\| course =
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	\| similar_dish = [[White sugar sponge cake]]		\| similar_dish = [[White sugar sponge cake]]
	}}		}}
	~~Sanna ({{lang-knn\|सान्नां}}) and plural~~ '''~~Sannas~~''' ~~are~~ spongy [[~~Steaming\|steamed~~]] ~~savoury~~ rice ~~cakes originating from~~ the ~~west Coast~~ of the [[Indian subcontinent]]. They ~~are popular~~ in [[Goa]] ~~and~~ [[~~Mangalore~~]] in [[~~India~~]], especially among ~~the~~ [[Goan]]s (both [[Hindu]]s and [[Goan ~~Catholics\|Catholics~~]]), the [[Konkani people\|Konkani ~~diaspora~~]] of Karnataka and ~~of a small community settled in~~ Kerala~~, and~~ the [[~~East Indians~~]] ~~and~~ the [[Kupari]] ~~community based in and around~~ [[~~Mumbai metropolitan area\|Mumbai~~]].		A '''sanna''' is a spongy, steamed, and savoury unfilled [[dumpling]] originally made of [[red rice]], [[black lentil]] and [[coconut]] in the [[Konkan region]], by the western coast of the [[Indian subcontinent]]. They originated in [[Goa and Damaon]], [[Bombay]] and [[Bassein (Vasai)]]. They are especially popular among [[Goan]]s, both the [[Goan Hindu]]s and [[Goan Christian]]s, and also among the [[Konkani people\|Konkani migrants]] outside Konkan in [[Karachi, Sindh]], [[Gujarat]], [[Karnataka]] and [[Kerala]]. They are also made by the [[people of Konkan division]], such as the ''[[Kupari]]'' of the [[Bombay East Indian]] community.

	Hindus normally use [[urad dal]], [[coconut water]] and [[coconut milk]] for fermentation.<ref name=sanna /> Catholic sannas consist of two types: toddy~~-fermented sannas~~ and those made using the sap of the [[coconut palm]].<ref name=cris1>{{cite book\|last=Kuper\|first=Jessica\|title=The anthropologists' cookbook\|year=1997\|publisher=Kegan Paul International\|isbn= 978-0-7103-0531-2\|page=208}}</ref> Though both of them require rice, sannas are commonly made with coconut ~~palm toddy, and sugar~~, unlike ~~Idlis that are commonly~~ made ~~with urad dal~~.<ref>https://www.tarladalal.com/Sannas-Recipe-Goan-Steamed-Rice-Bread-42082r</ref><ref>https://www.ruchikrandhap.com/sanna-mangalorean-idlissteamed-rice/</ref><ref>https://recipes.timesofindia.com/recipes/sanna/rs60750401.cms</ref> ~~They~~ are made on ~~various religious occasions~~ such as [[Ganesh Chaturthi]], [[Gudi Padwa\|~~Saunsar padvo~~]]/[[Yugadi]] and [[Makar Sankranti]],<ref name=sanna>{{cite book\|title=Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1\|year=1979\|publisher=Goa, Daman and Diu (India). Gazetteer Dept\|page=258}}</ref> ~~whereas Catholics~~ prepare them ~~during~~ church feasts. Sometimes a sweet version is made with [[jaggery]], known as ''godachi sanna'' ~~({{lang-knn\|गोडाची सान्नां, goddachee sanna}})~~.<ref name=cris>{{cite book\|last=Gomes\|first=Olivinho\|title=Village Goa: a study of Goan social structure and change\|year=1987\|publisher=S. Chand\|pages=249–250}}</ref>		Hindus normally use [[urad dal]], [[coconut water]] and [[coconut milk]] for fermentation.<ref name=sanna /> Catholic Christian sannas consist of two types: Those made from the [[Palm toddy\|toddy]] of [[coconut sugar\|coconut flower]]s, and those sannas made using the [[sap]]-toddy of the [[coconut palm]].<ref name=cris1>{{cite book\|last=Kuper\|first=Jessica\|title=The anthropologists' cookbook\|year=1997\|publisher=Kegan Paul International\|isbn= 978-0-7103-0531-2\|page=208}}</ref> Though both of them require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike idlis made by adding [[yeast]].<ref>{{Cite web\|url=https://www.tarladalal.com/Sannas-Recipe-Goan-Steamed-Rice-Bread-42082r\|title = Sannas Recipe, Goan Steamed Rice Bread}}</ref><ref>{{Cite web\|url=https://www.ruchikrandhap.com/sanna-mangalorean-idlissteamed-rice/\|title=Sanna \| Sannas - Steamed Rice Cakes + Video\|date=11 June 2011}}</ref><ref>{{Cite web\|url=https://recipes.timesofindia.com/recipes/sanna/rs60750401.cms\|title = Sanna Recipe: How to Make Sanna Recipe \| Homemade Sanna Recipe}}</ref> ''Sannas'' are made on special days such as [[Ganesh Chaturthi]], [[Gudi Padwa\|Sonsar Padvo]]/ [[Yugadi]] and [[Makar Sankranti]],<ref name="sanna">{{cite book\|title=Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1\|year=1979\|publisher=Goa, Daman and Diu (India). Gazetteer Dept\|page=258}}</ref> Catholic Christians generally prepare them for church feasts, [[Naming ceremony#Christianity\|christening]]s and weddings. Sometimes a sweet version is made with [[jaggery]], known as ''godachi sanna''.<ref name=cris>{{cite book\|last=Gomes\|first=Olivinho\|title=Village Goa: a study of Goan social structure and change\|year=1987\|publisher=S. Chand\|pages=249–250}}</ref>

	[[Mangalorean Catholic ~~Cuisine~~]] is incomplete without sannas. They are a much-loved ~~bread~~ served with ~~[[pork]]~~ [[bafat]], a spicy pork ~~dish~~ prepared with a medley of powdered ~~spices~~. Sannas are also served alongside chicken or mutton [[curries]], or can be eaten for breakfast with [[coconut chutney]] or [[Sambar (dish)\|~~sambhar~~]], or with [[coconut milk]] sweetened with [[jaggery]] and flavoured with [[cardamom]].		[[Mangalorean Catholic cuisine]] on special days is incomplete without sannas. They are a much-loved delicacy served with ''[[bafat]]'', a spicy [[pork]] curry prepared with a medley of powdered [[spice]]s. Sannas are also served alongside chicken or mutton [[curries]], and also with beef prior to the [[beef bans in India]]. They can be eaten for breakfast with [[coconut chutney]] or [[Sambar (dish)\|saambhar]], or with coconut milk sweetened with jaggery and flavoured with cardamom.

	In ~~modern times~~ toddy~~-fermented sannas are rarely~~ made. ~~Instead~~, the batter ~~can be leavened with yeast~~.		In present days, the unavailability or ban of toddy in certain places, the difficult and lengthy process of extracting fresh coconut milk have made the dish an occasional delicacy, prepared during Konkani celebrations only. Sometimes, the dish is completely substituted by [[idli]]s, made of [[white rice]] and yeast-based [[Batter (cooking)\|batter]].

	==See also==		==See also==
			* [[Bombay Sapphire]]
			* [[Cuisine of Karnataka]]
			* [[Dhokla]]
			* [[Feni (Goa)]]
			* [[List of fermented foods]]
			* [[List of Indian breads]]
	* [[List of steamed foods]]		* [[List of steamed foods]]
	* [[~~List of fermented foods~~]]		* [[Puttu]]
			* [[Rava idli]]

	==Citations==		==Citations==
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	*[https://web.archive.org/web/20080920235549/http://www.goaholidayhomes.com/recipes/50/sannas-1/ Recipe 2]		*[https://web.archive.org/web/20080920235549/http://www.goaholidayhomes.com/recipes/50/sannas-1/ Recipe 2]


			[[Category:Culture of Mumbai]]
			[[Category:Fermented foods]]
			[[Category:Goan cuisine]]
			[[Category:Indian breads]]
	[[Category:Indian cuisine]]		[[Category:Indian cuisine]]
	[[Category:~~Goan cuisine~~]]		[[Category:Indian rice dishes]]
	[[Category:Konkani cuisine]]		[[Category:Konkani cuisine]]
	[[Category:~~Indian breads]]~~		[[Category:Karnataka cuisine]]
	~~[[Category:Culture of Mumbai~~]]
	[[Category:Mangalorean cuisine]]		[[Category:Mangalorean cuisine]]
			[[Category:South Indian cuisine]]
	[[Category:Steamed foods]]		[[Category:Steamed foods]]

2A02:8108:483F:C2C1:753D:AC3C:9FB0:6E74 at 19:23, 28 July 2021

2021-07-28T19:23:04Z

New page

{{Use dmy dates|date=July 2017}}
{{Use Indian English|date=July 2017}}
{{Infobox food
| name = Sanna
| image = Sanna (Commons).jpg
| image_size = 300px
| caption = Sannas
| alternate_name =
| country = [[India]]
| region = [[Goa]] and [[Karnataka]]
| creator =
| course =
| served =
| main_ingredient =
| variations =
| calories =
| other =
| similar_dish = [[White sugar sponge cake]]
}}
Sanna ({{lang-knn|सान्नां}}) and plural '''Sannas''' are spongy [[Steaming|steamed]] savoury rice cakes originating from the west Coast of the [[Indian subcontinent]]. They are popular in [[Goa]] and [[Mangalore]] in [[India]], especially among the [[Goan]]s (both [[Hindu]]s and [[Goan Catholics|Catholics]]), the [[Konkani people|Konkani diaspora]] of Karnataka and of a small community settled in Kerala, and the [[East Indians]] and the [[Kupari]] community based in and around [[Mumbai metropolitan area|Mumbai]].

Hindus normally use [[urad dal]], [[coconut water]] and [[coconut milk]] for fermentation.<ref name=sanna /> Catholic sannas consist of two types: toddy-fermented sannas and those made using the sap of the [[coconut palm]].<ref name=cris1>{{cite book|last=Kuper|first=Jessica|title=The anthropologists' cookbook|year=1997|publisher=Kegan Paul International|isbn= 978-0-7103-0531-2|page=208}}</ref> Though both of them require rice, sannas are commonly made with coconut palm toddy, and sugar, unlike Idlis that are commonly made with urad dal.<ref>https://www.tarladalal.com/Sannas-Recipe-Goan-Steamed-Rice-Bread-42082r</ref><ref>https://www.ruchikrandhap.com/sanna-mangalorean-idlissteamed-rice/</ref><ref>https://recipes.timesofindia.com/recipes/sanna/rs60750401.cms</ref> They are made on various religious occasions such as [[Ganesh Chaturthi]], [[Gudi Padwa|Saunsar padvo]]/[[Yugadi]] and [[Makar Sankranti]],<ref name=sanna>{{cite book|title=Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1|year=1979|publisher=Goa, Daman and Diu (India). Gazetteer Dept|page=258}}</ref> whereas Catholics prepare them during church feasts. Sometimes a sweet version is made with [[jaggery]], known as ''godachi sanna'' ({{lang-knn|गोडाची सान्नां, goddachee sanna}}).<ref name=cris>{{cite book|last=Gomes|first=Olivinho|title=Village Goa: a study of Goan social structure and change|year=1987|publisher=S. Chand|pages=249–250}}</ref>

[[Mangalorean Catholic Cuisine]] is incomplete without sannas. They are a much-loved bread served with [[pork]] [[bafat]], a spicy pork dish prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton [[curries]], or can be eaten for breakfast with [[coconut chutney]] or [[Sambar (dish)|sambhar]], or with [[coconut milk]] sweetened with [[jaggery]] and flavoured with [[cardamom]].

In modern times toddy-fermented sannas are rarely made. Instead, the batter can be leavened with yeast.

==See also==
* [[List of steamed foods]]
* [[List of fermented foods]]

==Citations==
{{reflist}}
{{Indian bread}}
{{Indian Dishes}}

==External links==
*[http://www.ruchikrandhap.com/2011/06/sanna-mangalorean-idlissteamed-rice.html Sanna Recipe]
*[https://web.archive.org/web/20080920235449/http://www.goaholidayhomes.com/recipes/34/sannas/ Recipe 1]
*[https://web.archive.org/web/20080920235549/http://www.goaholidayhomes.com/recipes/50/sannas-1/ Recipe 2]

[[Category:Indian cuisine]]
[[Category:Goan cuisine]]
[[Category:Konkani cuisine]]
[[Category:Indian breads]]
[[Category:Culture of Mumbai]]
[[Category:Mangalorean cuisine]]
[[Category:Steamed foods]]

Sanna (dish) - Revision history

Mohd Sameer: improved article

2A02:8108:483F:C2C1:753D:AC3C:9FB0:6E74 at 19:23, 28 July 2021