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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.
Soak Rice and Poha (4-6 hours)
Grind the Batter (10 minutes)
Activate Yeast and Ferment Batter (1-2 hours)
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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.
This goan recipe takes 440 minutes to prepare and yields 4 servings. At 457.28 calories per serving with 7.5g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or side.
Steam the Sannas (15 minutes per batch)
Cool and Serve (5 minutes)
Add 100g of grated jaggery and 1/2 tsp of cardamom powder to the batter for a sweet version, often enjoyed as a dessert or tea-time snack.
For a more traditional flavor, replace the yeast, sugar, and warm water with 80-100 ml of fresh palm toddy (sur). This is the original fermenting agent and imparts a unique, slightly sour taste.
Reduce the sugar to 1 teaspoon and add 2 tablespoons of finely chopped coriander leaves and a pinch of turmeric to the batter for a savory twist.
The use of yeast ferments the batter, which can introduce beneficial microorganisms that aid digestion and promote a healthy gut microbiome.
Made from rice, Sannas provide a good source of complex carbohydrates, which are the body's primary fuel source for sustained energy throughout the day.
Sannas are steamed, not fried, making them a naturally low-fat food. This cooking method helps retain nutrients without adding unhealthy fats or oils.
A single serving of three Sannas contains approximately 440-460 calories. The calories primarily come from the rice and coconut used in the batter.
Sannas can be part of a healthy diet. They are steamed, making them low in fat, and the fermentation process is beneficial for gut health. However, they are high in carbohydrates, so they should be consumed in moderation, especially by those monitoring their blood sugar levels.
Sannas are traditionally served with spicy Goan curries. They pair exceptionally well with Pork Sorpotel, Chicken Xacuti, Vindaloo, or Chicken Cafreal. They can also be enjoyed for breakfast with coconut chutney or sambar.
There are a few common reasons. Your yeast may have expired or been killed by water that was too hot. Alternatively, the environment might have been too cold for fermentation. Always check the yeast's expiry date and use lukewarm water, and place the batter in a warm, draft-free spot.
Yes, the most authentic and traditional way to make Sannas is by using fresh palm toddy ('sur' in Konkani) as the fermenting agent instead of yeast. If you can source it, it will give the Sannas a distinct, delicious flavor.
Store leftover Sannas in an airtight container in the refrigerator for up to 2-3 days. To reheat, steam them for 5-7 minutes until soft and hot again. Avoid microwaving as it can make them chewy.