Masala Fried Sanna
A delicious Goan snack made by stir-frying leftover steamed rice cakes (sannas) with a tangy and spicy onion-tomato masala. It's the perfect way to transform leftovers into a quick and flavorful meal.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the sannas by cutting them into small, bite-sized cubes, approximately 1-inch each. Set them aside.
- 2
Heat oil in a wide pan or kadai over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter for about 30 seconds. Then, add the cumin seeds and sauté for another 15 seconds until fragrant.
- 3
Step 3
- a.Add the finely chopped onion, slit green chilies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
- 4
Step 4
- a.Stir in the chopped tomatoes, followed by the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 5-6 minutes, until the tomatoes break down and the oil begins to separate from the masala.
- 5
Add the cubed sanna pieces to the masala
- a.Sprinkle with salt, sugar (if using), and garam masala. Gently toss everything together, ensuring the sanna pieces are evenly coated without breaking. Cook for 2-3 minutes, allowing the sannas to heat through and absorb the flavors.
- 6
Turn off the heat
- a.Stir in the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old or refrigerated sannas for the best texture. Fresh sannas are very soft and might break apart while stir-frying.
- 2Be gentle when mixing the sannas with the masala to prevent them from becoming mushy.
- 3If the masala looks too dry while cooking, you can add a splash of water to get the right consistency.
- 4For an authentic Goan flavor, add a tablespoon of freshly grated coconut along with the coriander leaves at the end.
- 5This dish is best served immediately while it's warm and fresh.
- 6For extra vegetables, add diced bell peppers or green peas along with the tomatoes.
Adapt it for your goals.
Protein Boost
Add 100g of crumbled paneer or two scrambled eggs into the masala before adding the sannas for a protein-rich meal.
Vegetable MedleyVegetable Medley
Incorporate 1/2 cup of diced bell peppers (capsicum), carrots, or green peas along with the tomatoes for added nutrition and crunch.
Spicier KickSpicier Kick
Add a pinch of asafoetida (hing) during the tempering stage and increase the number of green chilies for extra heat.
South Indian TwistSouth Indian Twist
Add a sprig of curry leaves along with the mustard seeds for a different aromatic profile.
Why this is on our healthy list.
Quick Energy Boost
The sannas, made from rice, are a good source of carbohydrates, providing a quick and sustained release of energy to fuel your day.
Rich in Antioxidants
Tomatoes, onions, and spices like turmeric are rich in antioxidants, which help combat oxidative stress and protect your body's cells from damage.
Aids Digestion
Spices like cumin and coriander are known for their digestive properties, helping to stimulate enzymes and promote better gut health.
Frequently asked questions
Sannas are fluffy, steamed rice cakes, popular in Goan and Mangalorean cuisine. They are traditionally made from a fermented batter of rice and coconut, and have a slightly sweet taste.