How to make sanna,how to make goan sanna,sanna without yeast
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.
mangalorean sanna,goan sanna recipe,sanna without toddy

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

sanna recipe,goan sanna recipe

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 .

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
soft sanna recipe,mangalorean sanna recipe

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 .

amritsari fish pakora

3 fish fillets i used rawas/Indian salmon approx 350 to 400 grams
1 to 2 tsp Lime juice

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 .

ajwain fish pakoda,amritsari fish fry

  • 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.

easy amritsari fish pakoda recipe

  • 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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