Sanna (dish): Difference between revisions
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A '''sanna''' ({{lang-kok|सान्नां}}) is a spongy, [[Steaming|steamed]], and [[Savoury (dish)|savoury]] unfilled [[dumpling]] of [[red rice]], [[black lentil]] & [[coconut]] |
A '''sanna''' ({{lang-kok|सान्नां}}) is a spongy, [[Steaming|steamed]], and [[Savoury (dish)|savoury]] unfilled [[dumpling]] originally made of [[red rice]], [[black lentil]] & [[coconut]] in the [[Konkan region]], by the western coast of the [[Indian subcontinent]]. They are popular in [[Goa and Damaon]], [[Mangalore]], [[Bombay]], and [[Bassein (Vasai)]], also especially among the [[Goan]]s, both the [[Goan Hindu]]s and [[Goan Christian]]s, also among the [[Konkani people|Konkani migrants]] outside Konkan in [[Karachi]], [[Gujarat]], [[Karnataka]], and [[Kerala]]. Also by the [[people of Konkan division]], such as the ''[[Kupari]]s'' of the [[Bombay East Indian]] community. |
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Hindus normally use [[urad dal]], [[coconut water]] and [[coconut milk]] for [[ferment]]ation.<ref name=sanna /> Catholic sannas consist of two types: Those made from the [[Palm toddy|toddy]] of [[coconut sugar|coconut flower]]s, and those ''sanna''s made using the [[sap]]-toddy of the [[coconut palm]].<ref name=cris1>{{cite book|last=Kuper|first=Jessica|title=The anthropologists' cookbook|year=1997|publisher=Kegan Paul International|isbn= 978-0-7103-0531-2|page=208}}</ref> Though both of them require the same [[varieties of rice]], sannas are commonly made with coconut for fermentation, unlike ''idli''s that are commonly made adding [[urad daal]].<ref>{{Cite web|url=https://www.tarladalal.com/Sannas-Recipe-Goan-Steamed-Rice-Bread-42082r|title = Sannas Recipe, Goan Steamed Rice Bread}}</ref><ref>{{Cite web|url=https://www.ruchikrandhap.com/sanna-mangalorean-idlissteamed-rice/|title=Sanna | Sannas - Steamed Rice Cakes + Video|date=11 June 2011}}</ref><ref>{{Cite web|url=https://recipes.timesofindia.com/recipes/sanna/rs60750401.cms|title = Sanna Recipe: How to Make Sanna Recipe | Homemade Sanna Recipe}}</ref> They are made on special days such as [[Ganesh Chaturthi]], [[Gudi Padwa|Sonsar Padvo]]/ [[Yugadi]] and [[Makar Sankranti]],<ref name="sanna">{{cite book|title=Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1|year=1979|publisher=Goa, Daman and Diu (India). Gazetteer Dept|page=258}}</ref> Catholics generally prepare them for church feasts, [[Naming ceremony#Christianity|christening]]s and [[wedding ceremony|wedding]]s. Sometimes a sweet version is made with [[jaggery]], known as ''godachi sanna'' ({{lang-knn|गोडाची सान्नां, goddachee sanna}}).<ref name=cris>{{cite book|last=Gomes|first=Olivinho|title=Village Goa: a study of Goan social structure and change|year=1987|publisher=S. Chand|pages=249–250}}</ref> |
Hindus normally use [[urad dal]], [[coconut water]] and [[coconut milk]] for [[ferment]]ation.<ref name=sanna /> Catholic sannas consist of two types: Those made from the [[Palm toddy|toddy]] of [[coconut sugar|coconut flower]]s, and those ''sanna''s made using the [[sap]]-toddy of the [[coconut palm]].<ref name=cris1>{{cite book|last=Kuper|first=Jessica|title=The anthropologists' cookbook|year=1997|publisher=Kegan Paul International|isbn= 978-0-7103-0531-2|page=208}}</ref> Though both of them require the same [[varieties of rice]], sannas are commonly made with coconut for fermentation, unlike ''idli''s that are commonly made adding [[urad daal]].<ref>{{Cite web|url=https://www.tarladalal.com/Sannas-Recipe-Goan-Steamed-Rice-Bread-42082r|title = Sannas Recipe, Goan Steamed Rice Bread}}</ref><ref>{{Cite web|url=https://www.ruchikrandhap.com/sanna-mangalorean-idlissteamed-rice/|title=Sanna | Sannas - Steamed Rice Cakes + Video|date=11 June 2011}}</ref><ref>{{Cite web|url=https://recipes.timesofindia.com/recipes/sanna/rs60750401.cms|title = Sanna Recipe: How to Make Sanna Recipe | Homemade Sanna Recipe}}</ref> They are made on special days such as [[Ganesh Chaturthi]], [[Gudi Padwa|Sonsar Padvo]]/ [[Yugadi]] and [[Makar Sankranti]],<ref name="sanna">{{cite book|title=Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1|year=1979|publisher=Goa, Daman and Diu (India). Gazetteer Dept|page=258}}</ref> Catholics generally prepare them for church feasts, [[Naming ceremony#Christianity|christening]]s and [[wedding ceremony|wedding]]s. Sometimes a sweet version is made with [[jaggery]], known as ''godachi sanna'' ({{lang-knn|गोडाची सान्नां, goddachee sanna}}).<ref name=cris>{{cite book|last=Gomes|first=Olivinho|title=Village Goa: a study of Goan social structure and change|year=1987|publisher=S. Chand|pages=249–250}}</ref> |
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Revision as of 08:45, 15 December 2022
.jpg) Sannas | |
| Place of origin | India |
|---|---|
| Region or state | Konkan division, Goa, Damaon& Canara |
| Similar dishes | White sugar sponge cake |
A sanna (Template:Lang-kok) is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil & coconut in the Konkan region, by the western coast of the Indian subcontinent. They are popular in Goa and Damaon, Mangalore, Bombay, and Bassein (Vasai), also especially among the Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karachi, Gujarat, Karnataka, and Kerala. Also by the people of Konkan division, such as the Kuparis of the Bombay East Indian community.
Hindus normally use urad dal, coconut water and coconut milk for fermentation.[1] Catholic sannas consist of two types: Those made from the toddy of coconut flowers, and those sannas made using the sap-toddy of the coconut palm.[2] Though both of them require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike idlis that are commonly made adding urad daal.[3][4][5] They are made on special days such as Ganesh Chaturthi, Sonsar Padvo/ Yugadi and Makar Sankranti,[1] Catholics generally prepare them for church feasts, christenings and weddings. Sometimes a sweet version is made with jaggery, known as godachi sanna (Template:Lang-knn).[6]
Mangalorean Catholic cuisine on special days is incomplete without sannas. They are a much-loved and served with bafat, a spicy pork curry prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton curries, and also with beef before the beef ban in India. They can be eaten for breakfast with coconut chutney or saambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom.
In the present-day, the inavailability or ban of toddy in certain places; and the difficult and lengthy process of extracting fresh coconut milk; has made the dish a occasional delicacy, prepared during Konkani celebrations only. Sometimes the dish completely substituted by idlis, made of white rice and yeast.
See also
Citations
- ^ a b Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1. Goa, Daman and Diu (India). Gazetteer Dept. 1979. p. 258.
- ^ Kuper, Jessica (1997). The anthropologists' cookbook. Kegan Paul International. p. 208. ISBN 978-0-7103-0531-2.
- ^ "Sannas Recipe, Goan Steamed Rice Bread".
- ^ "Sanna | Sannas - Steamed Rice Cakes + Video". 11 June 2011.
- ^ "Sanna Recipe: How to Make Sanna Recipe | Homemade Sanna Recipe".
- ^ Gomes, Olivinho (1987). Village Goa: a study of Goan social structure and change. S. Chand. pp. 249–250.
