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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.
For 4 servings
Prepare the sannas by cutting them into small, bite-sized cubes, approximately 1-inch each. Set them aside.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter for about 30 seconds. Then, add the cumin seeds and sauté for another 15 seconds until fragrant.
Add the finely chopped onion, slit green chilies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
Stir in the chopped tomatoes, followed by the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 5-6 minutes, until the tomatoes break down and the oil begins to separate from the masala.
Add the cubed sanna pieces to the masala. Sprinkle with salt, sugar (if using), and garam masala. Gently toss everything together, ensuring the sanna pieces are evenly coated without breaking. Cook for 2-3 minutes, allowing the sannas to heat through and absorb the flavors.
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve immediately.
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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.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 349.4 calories per serving with 5.69g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Add 100g of crumbled paneer or two scrambled eggs into the masala before adding the sannas for a protein-rich meal.
Incorporate 1/2 cup of diced bell peppers (capsicum), carrots, or green peas along with the tomatoes for added nutrition and crunch.
Add a pinch of asafoetida (hing) during the tempering stage and increase the number of green chilies for extra heat.
Add a sprig of curry leaves along with the mustard seeds for a different aromatic profile.
The sannas, made from rice, are a good source of carbohydrates, providing a quick and sustained release of energy to fuel your day.
Tomatoes, onions, and spices like turmeric are rich in antioxidants, which help combat oxidative stress and protect your body's cells from damage.
Spices like cumin and coriander are known for their digestive properties, helping to stimulate enzymes and promote better gut health.
Sannas are fluffy, steamed rice cakes, popular in Goan and Mangalorean cuisine. They are traditionally made from a fermented batter of rice and coconut, and have a slightly sweet taste.
It is highly recommended to use day-old or refrigerated sannas. Fresh sannas are very soft and delicate, and they tend to break apart and become mushy when stir-fried. Chilled, older sannas hold their shape much better.
One serving of Masala Fried Sanna contains approximately 250-300 calories, depending on the amount of oil used and the size of the sannas. It's a moderately caloric snack or light meal.
Masala Fried Sanna can be part of a balanced diet. The sannas provide carbohydrates for energy, while the tomatoes, onions, and spices offer vitamins and antioxidants. However, it is a stir-fried dish, so the healthiness depends on the amount of oil used. For a healthier version, use minimal oil.
Yes, absolutely! Leftover idlis are an excellent substitute for sannas in this recipe. The preparation method remains exactly the same. This dish is often called 'Masala Idli' or 'Idli Upma' in other parts of India.
Store any leftover Masala Fried Sanna in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through before serving.