Sanna is a Goan and Mangalorean delicacy which is relished with Pork or Chicken curries or eaten with coconut chutney. Sannas have been a fav since childhood My mangalorean and Goan neighbours always shared sanna on Sunday morning. Though The recipes slightly differ I love themboth.
Sannas are steamed rice cakes/idlis but slightly thicker which is fermented using coconut toddy. Though there are recipes which use Yeast for fermentation Toddy is a very important ingredient  which makes these sannas soft and distinctive.
Toddy is not so easily available here in Cities so yeast  works as an alternative. Today I'm sharing a yeast free version which was shared by my dearest LornaAunty.
Do try and enjoy these soft yummy sannas and enjoy them with chutney,chicken curry or pork sorpotel or bafad.

Ingredients
1 cup ukda chawal/red boiled rice/idli rice
1/4 cup sona masuri /kolam or any short grain rice.
1 cup cooked rice
1 cup fresh grated coconut
1/2 cup coconut water or toddy
2tbsp sugar
Salt

Method
Wash and soak the rice for 5 to 6 hours.
Grind together with cooked rice and coconut and sugar to a smooth paste adding coconut water/toddy if available .
The batter should be smooth like idli batter
Allow to ferment for 8 to 10 hours.
Add salt to the batter.
Grease watis /idli mould with oil or butter.
Pour the batter in greased wati or idli mould.
I have filled the wati 1/2 full you can fill 3/4 for more fluffy sannas
Heat idli steamer with water  or any pot in which you will steam the sanna
Place the watis or bowls over a and steam for 16 to 18 minutes.
Serve with chutney or your favourite chicken /pork curry .

Notes
You can adjust the amount of sugar ,I love slightly sweet sannas
Use coconut water to grind if toddy is not available.
For fluffy  sannas fill the wati 3/4 th full

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Fish pakoda/Fish pakora or Amritsari Fish pakora are Indian crispy delicious fish fritters .Melt in mouth in each bite and crispy outside. These Fish Pakoda make  a great starter and a sure crowd pleaser. If you are a sea food lover you got to try these yummy crispy fish pakodas .Fish pakoda are best eaten when they are served  hot .

ingredients

3 fish fillets i used rawas/Indian salmon approx 350 to 400 grams

1 to 2 tsp Lime juice

Salt 

1/4 tsp turmeric powder

1/2 tsp carrom seeds/Ajwain 

1 1/2 tsp ginger garlic paste 

1 tsp Red chilli powder 

1/4tsp freshly ground cumin powder 

2 to 3 tbsp Gram flour/besan

1 tbsp Rice flour 

Oil to deep fry .

Method

• Debone the fish fillets and cut into 1 1/2 inch cubes
• Apply salt lime and turmeric and leave aside for 15 minutes.
• Then add ginger garlic paste red chilli powder cumin powder ,ajwain and rub it on the fish .
• Marinate for 1 to 2 hours.
• Just before frying Add besan/chickpea flour and maida 
• Heat oil in  a pan/kadhai 
• Once hot drop in the marinated fish and fry over medium flame until crisp and done,takes about 2 to 3 minutes
• Remove the fried fish pakora with a slotted spoon on  a plate lined with kitchen towel/tissueSprinkle some chat masala and serve with chutney ,onion slices and lemon wedges.

notes

• You can make a batter with chikpea/besan ,rice flour and spices adding little water to make a lump free batter and dip each fish cubes and deep fry.
• You can also add 1 beaten egg to the flour and mix in and deep fry the fish cubes.

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