Sanna

Origins and history

Sanna has been a popular dish in southern India for centuries. It is often served as a breakfast or snack item, along with chutney or sambar. The dish is also popular as a street food, where it is served with a variety of toppings, such as grated coconut or chopped onions.

Dietary considerations

Sanna is a vegan and gluten-free dish that is suitable for most dietary needs. It is also a good source of protein, fiber, and vitamins.

Variations

There are many variations of Sanna, depending on the region and the cook's preference. Some recipes call for the addition of other ingredients, such as coconut milk or spices, while others use different types of lentils or rice. Some recipes also add a filling, such as grated coconut or jaggery, to the cakes.

Presentation and garnishing

To make Sanna, use good quality rice and lentils. Make sure to soak them overnight and grind them into a smooth batter. Use a clean and airtight container for fermentation. Adjust the amount of salt and sourness to your taste preference. For a sweeter version, add some jaggery or sugar to the batter. Sanna is traditionally served in small molds or cups. It can be garnished with fresh herbs or grated coconut.

Tips & Tricks

Sanna should be consumed immediately after steaming, as it tends to harden when cooled. If you don't have molds, you can use small cups or ramekins instead. You can also experiment with different toppings and fillings to create your own unique version of Sanna.

Side-dishes

Sanna is often served with chutney or sambar. It pairs well with a variety of Indian teas and coffees. It can also be served as a snack or appetizer with a variety of toppings.

Drink pairings

Sanna pairs well with a variety of Indian teas and coffees.

Delicious Sanna recipes

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