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Sannas With Mangalorean Chicken Curry

Sannas With Mangalorean Chicken Curry

All the way from the West Coast to the East Coast of India, this warm and fluffy bread has traveled many miles to make a special place in a foodie’s heart. Sannas is another version of the idli know to every Manglorean and Goan. Anything festive would be incomplete with out the Sannas and an accompanying meat based curry. Sannas can roughly be called rice cakes, whose batter is made in a way very similar to the South Indian idli with a variation in the method of fermentation. One method uses urud dal, coconut milk and coconut water while another uses toddy or palm wine (the naturally alcoholic sap of some kinds of palm, known in tamil as Kallu). In modern times, using yeast for fermentation has become frequent and using toddy is quite rare. The batter is then steamed in ramekins and the result is a batch of hot, soft and fluffy Sannas. It’s quite versatile; both sweet and savory versions can be made.

At Cupcakes Amore, you get your own warm Sannas with a spicy Mangalorean Chicken Curry or the Kori Gassi. Made with tender chicken pieces and quite a few spices that make it one of the most flavorful curries along the West Coast. The recipe is a daunting one and uses a lot of coconut and other spices like fenugreek, chillies etc. Enjoy this spicy concoction with the goodness of a warm and fluffy Sannas.

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Sannas With Mangalorean Chicken Curry, Steamed Rice Cakes
Sannas With Mangalorean Chicken Curry

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