Sanna (dish)

Sanna (Commons)

Sanna is a traditional Goan and Mangalorean dish, popular in the coastal regions of the Indian subcontinent. It is a type of steamed bread made from rice and coconut milk, with a slightly sweet and tangy flavor due to the fermentation process. Sannas are often served as an accompaniment to spicy curries and gravies, such as chicken curry, mutton curry, and vegetable stews, making them a staple in the culinary traditions of these regions.

Ingredients and Preparation

The basic ingredients for Sanna include parboiled rice, fresh coconut milk, a bit of sugar to aid the fermentation process, and toddy (a natural fermenting agent derived from palm sap) or yeast as a modern substitute. The preparation involves soaking the rice for several hours, then grinding it into a fine paste. This paste is then mixed with coconut milk, sugar, and the fermenting agent. The mixture is allowed to ferment overnight, which gives Sanna its characteristic fluffy texture and slightly sour taste.

After fermentation, the batter is poured into small, round molds or idli steamer plates and steamed until they rise and become light and spongy. The end product is a soft, fluffy bread that is slightly sweet, tangy, and aromatic, with a texture similar to that of idli, yet distinct in its flavor profile due to the use of coconut milk and the fermentation process.

Cultural Significance

Sanna holds a special place in Goan and Mangalorean cuisines, often featuring in festive and celebratory meals, including weddings, Christmas, and Easter. It is not just a dish but a cultural symbol that represents the culinary heritage of these regions. Sanna is also enjoyed in parts of Kerala and is known by different names in various communities, reflecting the diverse culinary practices within the Indian subcontinent.

Variations

While the traditional Sanna is made with rice and coconut milk, there are several variations. Some include the addition of jaggery or palm sugar to enhance the sweetness, while others might incorporate different types of rice or additional flavoring agents to alter the taste and texture. There are also savory versions of Sanna, where spices and herbs are added to the batter before steaming.

Serving and Pairing

Sanna is traditionally served with a variety of spicy curries and gravies. Its soft and fluffy texture makes it an excellent vehicle for absorbing the flavors of the accompanying dishes. In Goan and Mangalorean households, it is commonly paired with pork vindaloo, chicken curry, and fish curry, offering a delightful contrast to the spicy and tangy flavors of these dishes.

Conclusion

Sanna is more than just a dish; it is a celebration of the rich culinary traditions of the Goan and Mangalorean communities. Its unique flavor, texture, and preparation method make it a beloved staple in the coastal regions of the Indian subcontinent. As a versatile bread, Sanna continues to be an integral part of festive meals, bringing families together over shared traditions and flavors.

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