Sannas

                                                    Anslem Dias
                                                      C183414
                                                      FYBcomD

Every Goan is familiar with the delicious of Goan Sannas which is a steam rice cake. It is a must have at any goan celebration and is often eaten with sorpotel, which is a dish made of pork. 

Catholic Cuisine is incomplete without sannas. They are a much-loved bread served with pork bafat, a spicy pork dish prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton curries, or can be eaten for breakfast with coconut chutney or sambhar, or with sweet coconut milk sweetened with jaggery and flavoured with cardamom

           

The main ingredient required to prepare Sannas are toddy, which are extracted from the tender part of the coconut tree. In modern times toddy fermented Sannas are rarely made, instead yeast is used for fermentation. 


I remember that whenever we would go to my grandparents place I used to ask them to make some Sannas for me as they used to sell toddy near their place. My grandmother used to make alot of Sannas which my brother and I would finish as soon as they were made. 
Even thou my grandmother used to make alot of Sannas, we would finish them immediately. 
Sannas with sorpotel is a goan favorite. Even I can't resist it and will eat it till my hearts content. There is no one in my family who can resist the taste of Sannas with sorpotel.

There is also another type of Sanna other then the plain variation. It is known as  sweet Sannas and it consists of jaggery which is mixed in the batter of the Sannas. 
Among both the different types of Sannas I prefer the one without the jaggery/ the plain one. 
No matter which variant of the Sannas are made the plain or the one with jaggery, Sannas are the most enjoyable and important dish in any goan cuisine. 


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