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Fluffy, gut-friendly Sannas with zesty coconut chutney – a light, tangy, and comforting delight!

Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Serving size: 3 sannas

A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Serving size: 0.25 cup





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Fluffy, gut-friendly Sannas with zesty coconut chutney – a light, tangy, and comforting delight!
This goan and konkani dish is perfect for breakfast or lunch or snack. With 618.76 calories and 10.49g of protein per serving, it's a nutritious choice for your meal plan.
Soak Rice and Poha (4-6 hours)
Grind the Batter (10 minutes)
Activate Yeast and Ferment Batter (1-2 hours)
Steam the Sannas (15 minutes per batch)
Cool and Serve (5 minutes)
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Combine and Serve (5 minutes rest)