Sanna

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SANNA

These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics. 

Sannas are prepared mostly during festive occasions & during any celebrations in the house. 

These are originally prepared using toddy but now we use yeast for fermentation. 

These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney. 

They can be  enjoyed for breakfast, lunch , dinner or even for evening tea. 

Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas. 

Here is a simple easy recipe for soft delicious sannas.

RECIPE:

I have used 200 ml cup for measurement.

Ingredients:

  • 1 cup dosa rice,
  • 1/4 cup urad daal,
  •  handful of poha soaked for 5 minutes. ( 3/4th cup poha)
  • 1/4 tsp yeast.
  • Salt & sugar to taste

Method:


Just soak dal & rice for minimum 2 hours & grind to fine paste along with  poha. Let the batter be slightly thicker than dosa batter.   Add  1/4 tsp yeast, sugar & salt,  mix well & ferment for atleast 4-5 hours. 

Fermentation process depends on the climatic conditions. Do not over ferment the batter.

Boil sufficient water in steaming vessel. 

Pour this batter into the greased sanna moulds & steam for 10-12 minutes. 

Remove the moulds & place in a huge plate with water added to 1/4th level.

Cool for 10 minutes & gently remove the soft delicious sannas. 

Fresh, yummy sannas are ready. 

Serve with pork or any meat of your choice. 

Goes very well with chicken, meat or fish curry. 

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