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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.
Soak the Rice
Activate the Yeast
Grind the Batter
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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.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 231.57 calories per serving with 3.12g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or side.
Ferment the Batter
Steam the Sannas
Serve
For a sweet version, add 1/2 cup of grated jaggery (dissolved in a little warm water and strained) to the batter before fermentation. You can also add a pinch of cardamom powder for fragrance.
For a savory twist, you can add finely chopped coriander, green chilies, and grated ginger to the batter just before steaming.
The fermentation process introduces beneficial probiotics, which can help improve digestion, enhance nutrient absorption, and maintain a healthy gut microbiome.
Made from rice, Sannas are a rich source of complex carbohydrates, which provide a steady release of energy to fuel your body and brain.
As this dish is prepared by steaming rather than frying, it is naturally low in fat and free from the unhealthy compounds associated with high-heat cooking in oil.
This recipe uses only rice and coconut, making it a safe and delicious bread alternative for individuals with gluten intolerance or celiac disease.
Sannas are fluffy, steamed rice cakes from Goa, India. They have a slightly sweet taste and a spongy texture, traditionally fermented with palm toddy. They are a popular accompaniment to spicy Goan curries.
There could be a few reasons. Your yeast might have been old or inactive. Ensure the water used to activate it was lukewarm, not hot, as hot water can kill the yeast. Also, the batter needs a consistently warm environment to ferment properly.
Fresh coconut is highly recommended for the best flavor and moisture. However, if you must use desiccated coconut, soak it in warm water for 30 minutes before grinding to rehydrate it.
Store leftover sannas in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 5-7 minutes until soft and warm again. Microwaving can make them chewy.
Yes, they are relatively healthy. They are steamed, not fried, making them low in fat. The fermentation process also adds beneficial probiotics, which are good for gut health. They are primarily a source of carbohydrates for energy.
One serving of Goan Sannas (approximately 3 pieces or 195g) contains around 350-400 calories, primarily from carbohydrates from the rice and healthy fats from the coconut.
The most authentic and traditional fermenting agent for Sannas is fresh palm toddy, known as 'sur' in Konkani. It imparts a unique, slightly sour and sweet flavor that is difficult to replicate with yeast.