A sanna is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil & coconut in the Konkan region, by the western coast of the Indian subcontinent. They are originated in Goa and Damaon, Mangalore, Bombay, they are especially popular among Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka & Kerala.
Sannas are also served alongside chicken or mutton curries, they can be eaten for breakfast with coconut chutney or saambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom.
LETS GET COOKING:
Sanna - Goan
Course : Breakfast
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Ingredients:
Parboil rice soaked(overnight) -1 cup
Poha - 2 tsp
Grated coconut - 1/2 cup
Sugar - 1/4 cup
Dry yeast - 1 tsp
Water - 1/2 cup
Instructions:
Lets activate dry yeast, by taking 1/4 cup of lukewarm water and sugar, mix well until sugar dissolves, then add dry yeast and mix again. Allow the yeast to bloom for 10 minutes. If the yeast doesnt bloom, discard the yeast water and prepare again
Wash and soak the parboil rice overnight with poha
Drain the soaked rice and grind it with grated coconut, pour the thick batter into bowl
Now add sugar to the batter and mix it
Pour the yeast water into the batter and mix well, cover and keep in warm place for 2 hours, Until the batter doubles
Now pour the batter into cups, steam them in a steamer for 10 minutes
Other variation is pour the batter half, sprinkle grated coconut with jaggeery, again pour the batter on it and steam again for 10 minutes
Serve hot with chicken curry
Pictorial :
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