Sweet Sannas are steamed savoury rice cakes mostly popular in Goa and Mangalorein Karnataka, India. With spongy texture, this food item is equally tasted by both Hindus and Catholics. It is extremely popular amongst the Konkani diaspora of Karnataka and of a small community settled in Kerala. It is also popular among the East Indians and the Kupari Catholic community based in and around Mumbai. Earlier in old Konkani, Sannas were often called as Hitt or Hittli by Hindus, and now commonly known as Idli.
Sannas are easy to make and can be prepared at home. The Hindus generally use urad dal, coconut water and coconut milk for fermentation. And Catholic Sannas consist of two types: toddy fermented sannas and the other made using the sap of the coconut palms.
Ingredients of Sweet Sannas
2 kg Goan rice
2 Large coconuts
1 kg sugar
1 and half bottle toddy
1 tbsp salt or to taste
Method of Preparing Sweet Sannas
Soak the rice overnight.
Grind the drained rice to a fine paste in the morning.
Grate and grind the coconuts.
Strain the toddy to remove sediment and add sugar to it.
Mix the ground coconut and rice using the sweetened toddy.
Add little water to the mixture slightly.
Put in a large container and keep aside till the mixture begins to rise (2-3 hours).
Then boil water in a steaming vessel (komfro).
Take some saucers; pour about 1 and half ladles of the mixture in each saucer. Arrange on the komfro stand and steam for 20 to 25 minutes on high heat.
Sweet Sannas are prepared on normal days and also on different occasions. The Hindus prepare on occasions like Ganesh Chaturthi, Saunsar padvo/Yugadi and Makar Sankranti. On the other hand, the Catholics prefer this dish during the church feasts.
This mouth watering dish can be relished with curries, stir-fries coconut chutney or sambhar and even on its own. They can also be served alongside chicken or mutton curries. Sweet Sannas are healthy and can be enjoyed as a breakfast and teatime snack.
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