Loading...
Fluffy, steamed Goan rice cakes sweetened with earthy jaggery and fragrant cardamom. Made with a coconut and rice batter that requires overnight fermentation, these are a delightful tea-time snack or dessert.
For 4 servings
Soak Rice and Activate Yeast
Grind the Batter
Ferment the Batter
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
Fluffy, steamed Goan rice cakes sweetened with earthy jaggery and fragrant cardamom. Made with a coconut and rice batter that requires overnight fermentation, these are a delightful tea-time snack or dessert.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 306.41 calories per serving with 2.37g of protein, it's a moderately challenging recipe perfect for dessert or snack or breakfast.
Prepare for Steaming
Steam the Sannas
Cool and Serve
Omit the jaggery and add a pinch more salt for plain sannas, which are a perfect accompaniment to Goan curries like Sorpotel or Vindaloo.
Fold in 2 tablespoons of chopped cashews or almonds into the batter just before steaming for added texture and richness.
Replace half of the grinding water with thick coconut milk for an even richer, more coconut-forward flavor.
The fermentation process not only creates the light, airy texture but also introduces beneficial probiotics, which can support a healthy gut microbiome and improve digestion.
Unlike refined sugar, jaggery is unrefined and retains minerals like iron, magnesium, and potassium, offering a more nutritious way to sweeten this traditional dessert.
Made from rice, Sannas provide complex carbohydrates that are broken down slowly by the body, offering a more sustained release of energy compared to simple sugars.
One serving of three sannas contains approximately 490 calories, primarily from carbohydrates from the rice and jaggery, and healthy fats from the coconut.
Sweet Sanna can be part of a balanced diet. It's a fermented food, which is good for gut health, and uses jaggery, which contains more minerals than refined sugar. However, it is a sweet, calorie-dense snack and should be enjoyed in moderation.
Absolutely! Traditionally, sannas are made with fresh toddy (palm wine). If you have access to it, use about 1/2 to 3/4 cup of fresh toddy instead of the yeast, sugar, and warm water mixture for the most authentic flavor.
The most common reasons are inactive yeast or a cold environment. Ensure your yeast is fresh and froths up when activated. Also, place the batter in a consistently warm, draft-free spot for fermentation.
Store leftover sannas in an airtight container in the refrigerator for up to 2-3 days. To reheat, steam them for 3-4 minutes until soft and warm again.
Yes, this recipe is naturally gluten-free as it is made from rice and coconut, making it suitable for those with gluten intolerance or celiac disease.