Sanna (rice cakes)

Sanna is a type of rice cake originating from the Indian subcontinent, specifically the Goa and Mangalore regions. It is a popular dish among the Konkani people and is often served during special occasions and festivals.

Ingredients and Preparation

Sanna is primarily made from rice, which is soaked and then ground into a fine paste. The paste is then mixed with coconut milk and a small amount of sugar. The key ingredient that sets Sanna apart from other rice cakes is the use of toddy (a type of palm wine) or yeast as a fermenting agent. The mixture is left to ferment overnight, which gives the Sanna its characteristic fluffy texture.

Once the batter has fermented, it is steamed in special moulds, typically made of aluminium or stainless steel. The result is a soft and fluffy rice cake that is slightly sweet and has a unique, tangy flavour due to the fermentation process.

Serving and Consumption

Sanna is traditionally served with a variety of dishes. It is often paired with spicy curry dishes, as the mild flavour of the Sanna complements the heat of the curry. It is also commonly served with pork vindaloo, a popular Goan dish. In addition, Sanna can be eaten on its own or with a dollop of ghee or butter.

Cultural Significance

Sanna holds a significant place in the culinary traditions of the Konkani people. It is often prepared during festivals such as Ganesh Chaturthi and Christmas, and is a staple at weddings and other celebratory events. The process of making Sanna is often a communal activity, with families and friends coming together to prepare the dish.

See Also

• Idli
• Appam
• Puto

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