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- El sanna es un tipo de pan blanco esponjoso y ligeramente dulce de arroz al vapor y coco. Se considera la variante de Goa del idli, una receta del sur de la India. El sanna es popular entre los habitantes de Goa, tanto hindúes como católicos. Hay dos tipos de sanna: los fermentados y los elaborados con savia de palmera cocotera. (es)
- Sanna (Konkani: सान्नां) adalah sebuah kue beras yang di. Panganan tersebut terkenal di Goa dan Mangalore di Karnataka, India, khususnya , baik yang Hindu maupun yang Katolik, diaspora Konkani di Karnataka dan sebuah komunitas kecil yang mendiami Kerala, dan dan komunitas yang berbasis di dalam dan di sekitaran . (in)
- A sanna (Konkani: सान्नां) is a spongy, steamed, and savoury rice-coconut dumplings originating from the Konkan region, by the western coast of the Indian subcontinent. They are popular in Goa and Damaon, Mangalore, Bombay, and Bassein (Vasai), also especially among the Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karnataka, and Kerala. Also by the people of Konkan division, such as the Kuparis of the Bombay East Indian community. Hindus normally use urad dal, coconut water and coconut milk for fermentation. Catholic sannas consist of two types: Those made from the toddy of coconut flowers, and those sannas made using the sap-toddy of the coconut palm. Though both of them require the same varieties of rice, sannas are commonly made with coconut for fermentation, unlike idlis that are commonly made adding urad daal. They are made on special days such as Ganesh Chaturthi, Sonsar Padvo/ Yugadi and Makar Sankranti, Catholics generally prepare them for church feasts, christenings and weddings. Sometimes a sweet version is made with jaggery, known as godachi sanna (Konkani: गोडाची सान्नां, goddachee sanna). Mangalorean Catholic cuisine on special days is incomplete without sannas. They are a much-loved and served with bafat, a spicy pork curry prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton curries, and also with beef before the beef ban in India. They can be eaten for breakfast with coconut chutney or saambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom. In the present-day, the inavailability or ban of toddy in certain places; and the difficult and lengthy process of extracting fresh coconut milk; has made the dish a occasional delicacy, prepared during Konkani celebrations only. Sometimes the dish completely substituted by idlis made with yeast. (en)
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- El sanna es un tipo de pan blanco esponjoso y ligeramente dulce de arroz al vapor y coco. Se considera la variante de Goa del idli, una receta del sur de la India. El sanna es popular entre los habitantes de Goa, tanto hindúes como católicos. Hay dos tipos de sanna: los fermentados y los elaborados con savia de palmera cocotera. (es)
- Sanna (Konkani: सान्नां) adalah sebuah kue beras yang di. Panganan tersebut terkenal di Goa dan Mangalore di Karnataka, India, khususnya , baik yang Hindu maupun yang Katolik, diaspora Konkani di Karnataka dan sebuah komunitas kecil yang mendiami Kerala, dan dan komunitas yang berbasis di dalam dan di sekitaran . (in)
- A sanna (Konkani: सान्नां) is a spongy, steamed, and savoury rice-coconut dumplings originating from the Konkan region, by the western coast of the Indian subcontinent. They are popular in Goa and Damaon, Mangalore, Bombay, and Bassein (Vasai), also especially among the Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karnataka, and Kerala. Also by the people of Konkan division, such as the Kuparis of the Bombay East Indian community. (en)
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