Sannas: Steaming Pockets of Goan Goodness – Let’s Cook, Yaar!
Namaste and good tidings to all my favorite foodies! Chef Curry Do’pyaza here, ready to whisk you away on another delicious adventure. Today, we’re diving deep into the heart of Goan cuisine with a dish that’s as comforting as a warm hug: Sannas!
For my Konkani friends: Dev Borem Korum! (May God bless you!) Get ready to relive some treasured memories!
Sannas are those fluffy, steamed rice cakes, slightly sweet and subtly fermented, that are a staple in every Goan household. They are a quintessential part of Goan culture.
When Do We Feast on Sannas?
Sannas aren’t just food; they’re a celebration! You’ll find them gracing tables during:
- Sao Joao: The vibrant monsoon festival where people jump into wells (safely, I hope!) and enjoy a festive spread.
- Christmas: No Goan Christmas is complete without a mountain of soft, pillowy sannas alongside the spicy pork vindaloo and rich bebinca.
- Weddings and other Festive Occasions: Any joyous occasion calls for these delectable treats! They are a symbol of prosperity and happiness.
A Little History Lesson (Don’t worry, it’s short!)
The history of sannas is as intriguing as their flavour. It is believed that the art of fermenting rice for breads and cakes came to Goa with Portuguese influence, but the Goans truly made it their own. They incorporated local ingredients like coconut and toddy (palm wine) to create the unique, fluffy texture and slightly sweet taste that we all know and love.
Ready to Cook? Here’s the Lowdown!
- Preparation Time: 20 minutes (plus soaking time)
- Cooking Time: 20-25 minutes
Ingredients – The Magic Makers!
- 2 cups Ukdem Xitt (Parboiled Rice)
- 1 cup Narlacha Ross (Fresh Coconut Milk), thick
- 1/2 cup Sakar (Sugar)
- 1 tsp Sukhi Yiest (Dry Yeast)
- 1/4 tsp Meet (Salt)
- Toddy (Palm Wine) or extra Coconut Milk (optional, for extra fluffiness)
Let’s Get Cooking! Step-by-Step Instructions
- Soak it Up: Wash the parboiled rice thoroughly and soak it in plenty of water for at least 4-5 hours, or even overnight. This is crucial for a soft texture.
- Grind Time: Drain the rice and grind it into a smooth paste using a grinder or blender. Add coconut milk gradually while grinding to achieve a smooth, batter-like consistency.
- Yeast Activation: In a small bowl, mix the dry yeast with a tablespoon of warm water and a teaspoon of sugar. Let it sit for 5-10 minutes until it froths. This means your yeast is alive and kicking!
- Mix it All: Add the yeast mixture, sugar, and salt to the rice batter. Mix well until everything is nicely combined. If you are using Toddy, add it now, else add a little more coconut milk.
- Fermentation Fun: Cover the batter and let it ferment in a warm place for 6-8 hours, or until it has doubled in size. This is where the magic happens! The fermentation process gives the sannas their signature fluffy texture and slightly tangy flavour.
- Steam Away: Grease small, heatproof bowls or molds. Pour the fermented batter into the molds, leaving some space at the top for expansion.
- Steaming Time: Steam the sannas in a steamer for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the sannas cool slightly before unmolding them. Serve warm and enjoy!
Chef’s Tips for Sanna Perfection
- Rice is Key: Use good quality parboiled rice for the best results.
- Fermentation is Crucial: Don’t rush the fermentation process. The longer it ferments, the fluffier your sannas will be.
- Consistency is Important: The batter should be of a medium consistency, not too thick or too thin.
- Steaming is the Way: Ensure your steamer has enough water and steam the sannas on medium heat for even cooking.
Cooking Sannas: Different Ways to Cook
- Gas Stove: The traditional method, using a steamer pot. Works perfectly!
- Induction Stove: Same as gas stove, just adjust the heat settings accordingly.
- Pressure Cooker: You can steam sannas in a pressure cooker without the whistle. Just add enough water and steam for the same duration.
- Oven: Not recommended for sannas, as they need the moist heat of steaming.
- Microwave: Not recommended.
- Air Fryer: Not recommended.
- Slow Cooker/Crockpot: Not recommended.
Nutritional Information (Approximate per Sanna)
- Calories: 150-200
- Carbohydrates: 30-40g
- Protein: 2-3g
- Fat: 2-3g
Serving Suggestions – The Perfect Companions!
Sannas are incredibly versatile. Enjoy them with:
- Pork Vindaloo: The classic Goan pairing!
- Chicken Cafreal: Another spicy Goan favorite.
- Sorpotel: A rich and flavorful Goan stew.
- Choris Pao: Goan sausage bread – a delightful combination!
- Just Plain! They are delicious on their own too!
Time to Get Cooking!
So there you have it, folks! My simple and delicious recipe for authentic Goan Sannas. I urge you to try this recipe at home. Gather your ingredients, put on some music, and let the aroma of freshly steamed sannas fill your kitchen. Share these fluffy delights with your friends and family. Trust me, they’ll thank you for it!
Happy Cooking, and remember, food is love!
Chef Curry Do’pyaza signing off!