Sanna (dish)
A steamed, spongy dumpling from the Konkan region, fermented with coconut.
Sanna is a savory, steamed dumpling that is light and spongy, made without any filling. Its original recipe uses red rice, black lentils, and coconut, and it comes from the Konkan region along India’s western coast. The dish first appeared in Goa, Damaon, Bombay, and Bassein (now Vasai). It is especially loved by Goans—both Hindus and Christians—and by Konkani communities who have moved to places like Karachi, Sindh, Gujarat, Karnataka, and Kerala. The people of the Konkan division, including the Kupari of the Bombay East Indian community, also make sannas.
Hindus typically ferment the batter with urad dal, coconut water, and coconut milk. Among Catholic Christians, there are two types: one made with toddy from coconut flowers, and another using sap-toddy from the coconut palm. Both require the same varieties of rice, and sannas are usually fermented with coconut, unlike idlis which use yeast. Sannas are prepared for special occasions: Hindus make them for Ganesh Chaturthi, Sonsar Padvo (Yugadi), and Makar Sankranti, while Catholics serve them at church feasts, christenings, and weddings. A sweet version, called godachi sanna, is made with jaggery.
In Mangalorean Catholic cuisine, sannas are essential for festive meals. They are a beloved accompaniment to bafat, a spicy pork curry made with a blend of ground spices. Sannas also go well with chicken or mutton curries, and were once served with beef before the beef bans in India. For breakfast, they can be eaten with coconut chutney or sambhar, or with coconut milk sweetened with jaggery and flavored with cardamom.
Today, because toddy is hard to find or banned in some areas, and extracting fresh coconut milk is a long, difficult process, sannas have become a rare treat, made only during Konkani celebrations. Sometimes, idlis—made from white rice and yeast-based batter—are used as a substitute.
Quick Facts
- Country
- India
- Region
- Konkan division, Goa, Damaon and Canara
- Similar Dish
- White sugar sponge cake
Facts from the source article.
Lore & Background
Sannas originated in Goa and Damaon, Bombay and Bassein (Vasai) in the Konkan region. They are made from red rice, black lentil and coconut, and are especially popular among Goan Hindus and Goan Christians, as well as among Konkani migrants in Karachi, Sindh, Gujarat, Karnataka and Kerala. The Kupari of the Bombay East Indian community also make them.
Hindus normally use urad dal, coconut water and coconut milk for fermentation. Catholic Christian sannas consist of two types: those made from the toddy of coconut flowers, and those made using the sap-toddy of the coconut palm. Though both require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike idlis made by adding yeast. A sweet version made with jaggery is known as godachi sanna.
Sannas are made on special days such as Ganesh Chaturthi, Sonsar Padvo/Yugadi and Makar Sankranti. Catholic Christians generally prepare them for church feasts, christenings and weddings. In present days, the unavailability or ban of toddy in certain places and the difficult process of extracting fresh coconut milk have made the dish an occasional delicacy, prepared during Konkani celebrations only. Sometimes, the dish is completely substituted by idlis made of white rice and yeast-based batter.
Reader's Guide
Sannas hold significant cultural and culinary importance in the Konkan region, particularly among Goan Hindus and Goan Christians, as well as Konkani migrants. They are a much-loved delicacy served with bafat, a spicy pork curry prepared with a medley of powdered spices, and are also served alongside chicken or mutton curries, and with beef prior to the beef bans in India. They can be eaten for breakfast with coconut chutney or saambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom. Mangalorean Catholic cuisine on special days is incomplete without sannas. The dish's reliance on traditional fermentation methods—using coconut water, coconut milk, or toddy—distinguishes it from idlis, which use yeast. However, due to the unavailability or ban of toddy in certain places and the laborious process of extracting fresh coconut milk, sannas have become an occasional delicacy, prepared only during Konkani celebrations. In some cases, idlis have completely substituted sannas. The sweet version, godachi sanna, made with jaggery, adds another dimension to the dish's legacy.
Did You Know?
- Sannas originated in Goa, Damaon, Bombay and Bassein (Vasai).
- Catholic Christian sannas are made using either toddy of coconut flowers or sap-toddy of the coconut palm.
- A sweet version of sanna is known as godachi sanna, made with jaggery.
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