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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 [[ | | 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]] | ||
}} | }} | ||
A '''sanna''' is a spongy, steamed, and savoury unfilled [[dumpling]] originally made of [[red rice]], [[black lentil]] and [[coconut]] in the [[Konkan region]], by the western coast of the [[Indian subcontinent]].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 | 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 | [[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 | 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]] | ||
* [[ | * [[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: | [[Category:Indian rice dishes]] | ||
[[Category:Konkani cuisine]] | [[Category:Konkani cuisine]] | ||
[[Category: | [[Category:Karnataka cuisine]] | ||
[[Category:Mangalorean cuisine]] | [[Category:Mangalorean cuisine]] | ||
[[Category:South Indian cuisine]] | |||
[[Category:Steamed foods]] | [[Category:Steamed foods]] | ||
Latest revision as of 17:25, 30 August 2025
.jpg) Sannas | |
| Place of origin | India |
|---|---|
| Region or state | Konkan division, Goa, Damaon and Canara |
| Similar dishes | White sugar sponge cake |
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 Goans, both the Goan Hindus and Goan Christians, and also among the 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.[1] Catholic Christian sannas consist of two types: Those made from the toddy of coconut flowers, and those sannas made using the sap-toddy of the coconut palm.[2] Though both of them require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike idlis made by adding yeast.[3][4][5] Sannas are made on special days such as Ganesh Chaturthi, Sonsar Padvo/ Yugadi and Makar Sankranti,[1] Catholic Christians generally prepare them for church feasts, christenings and weddings. Sometimes a sweet version is made with jaggery, known as godachi sanna.[6]
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 spices. 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 saambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom.
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 idlis, made of white rice and yeast-based batter.
See also[edit | edit source]
- Bombay Sapphire
- Cuisine of Karnataka
- Dhokla
- Feni (Goa)
- List of fermented foods
- List of Indian breads
- List of steamed foods
- Puttu
- Rava idli
Citations[edit | edit source]
- ↑ 1.0 1.1 Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1. Goa, Daman and Diu (India). Gazetteer Dept. 1979. p. 258.
- ↑ Kuper, Jessica (1997). The anthropologists' cookbook. Kegan Paul International. p. 208. ISBN 978-0-7103-0531-2.
- ↑ "Sannas Recipe, Goan Steamed Rice Bread".
- ↑ "Sanna | Sannas - Steamed Rice Cakes + Video". 11 June 2011.
- ↑ "Sanna Recipe: How to Make Sanna Recipe | Homemade Sanna Recipe".
- ↑ Gomes, Olivinho (1987). Village Goa: a study of Goan social structure and change. S. Chand. pp. 249–250.
