.jpg) Sannas | |
| Place of origin | India |
|---|---|
| Region or state | Konkan division,Goa,Damaon andCanara |
| Similar dishes | White sugar sponge cake |
Asanna (Konkani:सान्नां) is a spongy, steamed, and savoury unfilleddumpling originally made ofred rice,black lentil andcoconut in theKonkan region, by the western coast of theIndian subcontinent. They originated inGoa and Damaon,Bombay andBassein (Vasai). They are especially popular amongGoans, both theGoan Hindus andGoan Christians, and also among theKonkani migrants outside Konkan inKarachi, Sindh,Gujarat,Karnataka andKerala. They are also made by thepeople of Konkan division, such as theKupari of theBombay East Indian community.
Hindus normally useurad dal,coconut water andcoconut milk for fermentation.[1] Catholic Christian sannas consist of two types: Those made from thetoddy ofcoconut flowers, and those sannas made using thesap-toddy of thecoconut palm.[2] Though both of them require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike idlis made by addingyeast.[3][4][5]Sannas are made on special days such asGanesh Chaturthi,Sonsar Padvo/Yugadi &Makar Sankranti,[1] Catholic Christians generally prepare them for church feasts,christenings & weddings. Sometimes a sweet version is made withjaggery, known asgodachi sanna (Konkani:गोडाची सान्नां, goddachee sanna).[6]
Mangalorean Catholic cuisine on special days is incomplete without sannas. They are a much-loved delicacy served withbafat, a spicypork curry prepared with a medley of powderedspices. Sannas are also served alongside chicken or muttoncurries, and also with beef prior to thebeef bans in India. They can be eaten for breakfast withcoconut chutney orsaambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom.
In present days, the unavailability or ban of toddy in certain places, the difficult and lengthy process of extracting fresh coconut milk have made the dish an occasional delicacy, prepared during Konkani celebrations only. Sometimes, the dish is completely substituted byidlis, made ofwhite rice and yeast-basedbatter.
