Sannas,

Sannas, are a spongy, white, and slightly sweet steamed rice and coconut bread. They are considered to be a Goan variant of idli, a South Indian dish.Sannas is popular among the Goans,both Hindus as well as Catholics. Sannas are still extremely popular amongst the Konkani diaspora of Karnataka and Kerala. It is also popular among the East Indians and the Kupari Catholic community based in and around Mumbai.

Sannas

Sannas were often called as Hitt or Hittli in old Konkani by Hindus, and now commonly known as Idli. They make Sannas on various religious occasions like Ganesh Chaturthi, Yugadi. Catholics too prepare it during the church feasts. Hindus normally use urad dal, coconut water and milk for fermentation. Catholic Sannas consist of two types: toddy fermented sannas and the other made using the sap of the coconut palms.

Preparation of Sanna - Goan Rice Cakes:

1. Soak the rice overnight. Grind the drained rice to a fine paste in the morning.
2. Grate and grind the coconuts.
3. Strain the toddy to remove sediment and add sugar to it.
4. Mix the ground coconut and rice using the sweetened toddy. Add little water to the mixture slightly.
5. Put in a large container and keep aside till the mixture begins to rise (2-3 hours). Then boil water in a steaming vessel.
6. Take some saucers, pour about 1 ½ ladles of the mixture in each saucer. Steam for 20 to 25 minutes on high heat.
7. Eat with sorpotel or as a tea-time snack.http://www.justbestrecipes.com/pie-tart/sanna-goan-rice-cakes.html more information

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