Sannas
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Sannas are majestic, pillowy, and profoundly aromatic Goan steamed rice cakes celebrated for their spongy texture and sweet-savory balance. This recipe features a fermented batter of rice and coconut milk, often leavened with toddy or yeast to provide an essential professional-grade airy core. Known for their sophisticated simplicity and ritual significance in Konkani festive meals, they represent the heart of traditional coastal culinary arts. Its taste is intensely milky and mildly tangy, with the coconut providing a unique professional-grade creamy finish. This dish is a mandatory staple for festive celebrations and is always served with spicy pork or vegetable sorpotel. Best enjoyed hot and fresh from the professional-grade steamer.
Ingredients
Cooking Instructions
Tips & Secrets
- Using freshly extracted coconut milk is mandatory for achieving the most professional-grade rich and sweet results.
- Ensuring the batter ferments properly is the absolute secret to achieving a professional-grade spongy mouthfeel.
- The addition of cooked rice provides a more sophisticated professional-grade softness even after the sannas cool.
- Always steam until a professional skewer comes out clean; this is the professional key to ensuring the center is perfectly cooked.
Nutritional Information(Per 2 pieces (100g))
160 kcal
3g
4g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.