LAVI'S DELICACIES

Crispy sannas with mint & coconut chutney Do you have leftover Sannas? Try this delicious snack.  Best breakfast with leftover sannas!  This super delicious crispy sannas with mint chutney is  younger sons most favourite breakfast. Usually this is prepared with leftover sannas but he prefers to eat fresh sannas too in this way.  I use pure coconut oil for frying. You can use  ghee or any oil of your choice.  Coconut oil gives perfect flavour , taste & lovely aroma to these delicious sannas.  The crispy crunchy outer coating with soft interior , served with delicious mint or coconut chutney is an awesome  snack which i am sure is everyone's favourite.  Sanna Sanna recipe is already posted in the following link: https://lavisdelicacies.blogspot.com/2021/05/sanna.html Here is a recipe for these crispy sannas Recipe: Ingredients: Leftover sannas ( as required) Coconut oil/ghee for frying (2-3 tbsp) Method: ...

PERFECT SANNAS FROM OVER FERMENTED BATTER COOKING TIP From my mom to me & from me to you all! What to do if the sanna batter is over fermented and the sannas turn flop?  We mangalorean Catholics love sannas & feel proud when the sannas turnout fluffy, soft & lovely. Preparing such perfect sannas is an art.  This time my yeast got over & i used fresh new pack. As usual i kept the batter for fermentation & since it was bright & sunny, i kept myself busy with some garden work. Usually the batter during day time was taking around 3-4 hours for fermentation. ( Fermentation time depends on the climatic conditions. Cold regions take longer time to ferment) I was really shocked to see the batter fully fermented within 2 hours as the new yeast was very strong.  Even though i knew that i will get flop/spoilt sannas, i prepared little quantity just to present this cooking tip.  The sannas prepared with over fermente...

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 ...