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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A creamy and comforting coconut milk-based curry from the coastal region of Mangalore. Packed with mixed vegetables and subtly spiced, this stew is a perfect partner for neer dosas, appams, or sannas.
A delicious Goan snack made by stir-frying leftover steamed rice cakes (sannas) with a tangy and spicy onion-tomato masala. It's the perfect way to transform leftovers into a quick and flavorful meal.
A creamy and mild Goan mixed vegetable curry made with coconut milk. This comforting stew features a medley of seasonal vegetables and is perfect with steamed rice or sannas.
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Sannas are a healthy, steamed food option that is low in fat and easy to digest. They provide a quick source of energy through carbohydrates and are naturally gluten-free. Because they are steamed rather than fried, they are a lighter alternative to many other traditional breads.
A 100g serving of sannas contains approximately 205 calories and 36.5g of carbohydrates. They also provide about 3.8g of protein and 4.5g of fat, making them a high-energy food source suitable for active individuals.
Yes, sannas are naturally gluten-free as they are primarily made from rice and coconut. This makes them an excellent bread substitute for individuals with celiac disease or gluten sensitivity.
Traditionally, sannas are vegan as they are made from rice, coconut milk, and fermented with yeast or toddy. However, some modern variations might include dairy or honey, so it is always best to check the specific recipe or label.
Sannas have a mild, slightly sweet, and subtly tangy flavor due to the fermentation process and the use of coconut milk. Their texture is incredibly soft, fluffy, and spongy, making them excellent for soaking up sauces.
Sannas are made by grinding soaked rice into a batter, which is then fermented using yeast or toddy and enriched with coconut milk. The batter is poured into small molds and steamed until it rises into fluffy, white cakes.
Sannas are a staple in Goan and Mangalorean cuisine, often served with spicy meat curries like Sorpotel or Xacuti. They also pair well with vegetable stews, coconut-based fish curries, or even simple chutneys.
sannas is a versatile ingredient found in cuisines around the world. With 205 calories per 100g and 3.8 grams of protein, it's a nutritious addition to many dishes.
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Leftover sannas should be stored in an airtight container in the refrigerator for up to 2-3 days. To restore their soft texture, re-steam them for a few minutes or microwave them briefly while covered with a damp paper towel.
Diabetics should consume sannas in moderation because they are high in carbohydrates (36.5g per 100g), which can cause blood sugar spikes. Pairing them with high-fiber vegetables or protein can help manage the glycemic response.
The fermentation process used to make sannas batter helps break down complex starches, making the final product easier to digest. It can also introduce beneficial probiotics that support gut health and improve the bioavailability of certain nutrients.
