Sannas are spongy rice cakes hailing from the west coast of the Indian subcontinent. They are one of the most popular Goan cakes after bebinca. These savoury rice cakes are quite popular in the states of Goa and Mangalore. Sannas hold a special place in the heart and soul of every Goan. They are well- known for their heavenly taste, soft texture and pleasing flavours. Sanna is a popular dish from Goan-catholic cuisine. The Goan catholic cuisine is a splendid fusion of Goan Hindu and Portuguese cooking styles. The presence of Portuguese influence in Goa can be felt through their local dishes. It’s no secret that a plethora of Goan dishes greatly developed after the immense influence of Portugal. Similarly, a heap of Catholic dishes are variants of their Portuguese counterparts in both naming or their use of ingredients.
Sanna, one of the best Goan dishes, can be prepared in two different ways. Hindus usually use urad dal, coconut water and coconut milk. On the other hand, the catholic sannas is of two types. One is toddy-fermented sannas while the other is made using the sap of the coconut palm. However, whatever style or ingredients one uses, rice, sugar and coconut palm toddy remain constant. In Mangalore, they are a much-loved bread that is served with pork bafat. Pork bafat is a spicy pork dish prepared with a medley of powdered spices. This decadent Goan delicacy is mostly prepared on occasions like Ganesh Chaturthi, Yudagi and Makar Sankranti. Every celebration is marked by enjoying a plate full of these yummy Goan idlis. It pairs well with anything, from vegetarian dishes to even spicy non vegetarian curries. Sannas are served mainly alongside chicken or mutton curry in authentic Goan restaurants and households. During breakfast, it is accompanied with coconut chutney, sambhar or a creamy bowl of coconut milk, flavoured with jaggery. So when are you looking forward to relishing the heavenly flavours of this Goan delicacy? If you wish to try out this delicious Goan cake, tap here to check out its full recipe.
