Goa is India's smallest state by area and the fourth smallest by population. Located in West India in the region known as the Konkan, it is bounded by the state of Maharashtra to the north, and by Karnataka to the east and south, while the Arabian Sea forms its western coast. Goa is visited by large numbers of international and domestic tourists each year for its beaches, places of worship and world heritage architecture. It also has rich flora and fauna, owing to its location on the Western Ghats range, which is classified as a biodiversity hotspot.
Rice with fish curry (xit kodi in Konkani) is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil are widely used in Goan cooking along with chili peppers, spices, and vinegar giving the food a unique flavour.
Goan food may be divided into Goan Catholic and Goan Hindu cuisine with each showing very distinct tastes, characteristics, and cooking styles. Pork dishes such as Vindaloo, Xacuti, chorisa, and Sorpotel are cooked for major occasions among the Goan Catholics. An exotic Goan vegetable stew, known as Khatkhate, is a very popular dish during the celebrations of festivals, Hindu and Christian alike. Khatkhate contains at least five vegetables, fresh coconut, and special Goan spices that add to the aroma.
Sannas, Hitt, are variants of idli and Polle, Amboli, and Kailoleo are variants of dosa; all are native to Goa. A rich egg-based, multi-layered sweet dish known as bebinca is a favourite at Christmas. (info wikipedia)
Sannas / Goan IdliPreparation time: less than 30 minutesSoaking time: overnightCooking time: 10 ~ 15 minutesAdapted from hereIngredients:2 cups idly rice or any rice1 tbsp fresh yeast or 1 ½ tbsp yeast granules, leveled½ grated coconut½ cup warm water2~3 tbsp sugar2 tsp saltMethod:1. Wash and soak rice for overnight. Before grinding, get yeast mixture ready by mixing 1 tbsp sugar, yeast and ½ cup warm water together. Keep it aside for 15 minutes or until frothy.2. Drain the rice and grind it with grated coconut, sugar in to batter by adding less water. Batter should not be too coarse. It will look like fine batter but you will feel the grainy texture when you tough it.3. Now add yeast mixture to the batter and mix it with salt. Cover and rest it in warm place for 2 hours or until it rises to the edges of the bowl. I kept my batter in the oven with lights on. It took 1 hour for me to proofing . Do not heat the oven.4. Mix the batter and keep it aside. Grease the small bowls or ramekin pan as shown in picture. Pour the batter in prepared pan and steam it for 10 ~ 15 minutes in medium heat.. You can also use idli cooker for steaming sannas.5. Serve hot with any spicy gravy..