Sanna

Sanna  ia spongy, fermented, steamed savoury rice cake. It's another variant of Idlis. They were called Hitti or Hittli in old Konkani by the Hindus and now commonly known as Idli. Hindus normally use split black lentil, coconut water and coconut milk for fermentation.

Mangaloreans and Goans can conjour best memories when a tray of steaming hot sannas and a bowl of Pork Vindaloo or Pork Baffat [is a spicy pork dish made with a medley of spices known as baffat masala powder]. Mangalorean Catholics have a deep rooted love for sannas from a very tender age. Mangalorean cuisine is incomplete without the presence of sannas. It's a staple celebrity food!

Sannas have been a mark of feasts, festivals and birthdays. After Christmas and New Year masses, most of us come home and have sannas with pork!!! It's truly a irresistible combination!

Preparation time : 4 hours of soaking+20-25 minutes of grinding
Cooking time : 15-20 minutes for each batch

Ingredients :

Boiled rice[white] - 1 1/2 cups

Raw rice - 1/2 cup

Split black lentils - 1/4 cup

Dry yeast - 1 1/2 tsp

Sugar - 2-3 tsp

Salt - to taste

Method :

1. Wash and soak both the rice and lentils separately for 4 hours.

2. Grind the lentils first so the sannas are soft and fluffy. Grind the rice together to a fine batter.

3. Add the sugar and dry yeast and mix well. Pour the batter in a handi. Keep it in a warm place for fermenting for 2-3 hours [depending on the climate or it can be fermented overnight also]. Now the batter would have doubled.

4. Grease the small shallow round bowls and  heat 2 1/2 cups of water in the steamer[tondor in konkani]

5. Pour the batter one ladle in each bowl and place in the steamer, close the lid. Steam for 15-20 minutes.

6. Remove the lid carefully, so the vapour doesn't drop on the sannas or else the get soggy.

7. Take each bowl and place them face down, cover with a moist kitchen towel so they cool well.

8. When cool, remove each from the bowl carefully and place them on a tray.

9. Serve hot with pork sorpotel or pork baffat. Enjoy your platter!!!!!