As I had mentioned earlier many times, I like to discuss food with V’s grandmother. She is almost 85+ years old now, but has this great interest in food. What surprises me is, though she cannot cook now, she loves to learn new dishes. She also loves to give me her own recipes. This is one such recipe I got from her. V remembers eating it as a kid when she made it for him. Then it was totally forgotten. Isn’t it nice to dig such dishes?
Sannan (pronounced as saa – nna – n or saa – nda – n) is usually a steamed dish. We serve it for breakfast. Another spicy version can be found here. I served it with coconut chutney.
Ingredients:
1 cup fresh/frozen coconut
1 cup rice rava
3-4 tbl spn jaggery
1/4 cup (approx) milk
A pinch salt
Method:
Grind together coconut, jaggery and milk. Add rava. Keep aside for about 15mins.
Pour the mixture in cooker vessel(you can even use a idli stand).
Steam like idlis till done.
Serve hot.
Serves : 3-4
Preparation time : 30mins
PS: You can directly use idli rava for this. Or else, soak rice in water for 2-3 hours. Drain the water completely. Spread on a cloth to remove any extra water. Now grind to a coarse consistency.
Yummy it looks, hope you had a great Diwali
Wow…that’s an simple and yummylicious recipe…..
Wow! V’s grandmother must be quite a lady! This is an interesting dish and that it has coconut reminds me of something I need to send you soon!
Wow, how absolutely gorgeous. I especially love the texture.
Your photos are stunning too 🙂 Just added you to my feed. Hope to chat soon!
Thank you very much for this mouth watering dish. My Mom used to prepare this when we were kids. I will definatly give a try..
My doddamma had made this dish when I was a little kid. Memories are coming back! Thanks for posting this!
-Veena
Is Rice Rava rice flour?
No. Its coarsely ground rice.
Vav !!! it looks yummy. i must try this .. so simple & easy!!!
very delicious recipe 🙂
We had a neighbor who was a Konkani, while in Puttur. I got to relish all the Konkani cuisine because of her. We really did enjoy it a lot. They were all so good. Miss those childhood days…
I bet you had an awesome Diwali…I personally invite you to celebrate Diwali in my blog…. with diyas & crackers….
Ash…….
(http://asha-oceanichope.blogspot.com/)
Really admire V’s Grandma for wht she is at her age! I had never heard of this dish before, now I know, thanks to you both !
Looks delicious……nice to bring back memories…..
Hi Shilpa,
I am from Mangalore & we normally prepare this for breakfast. I just love it. Now I m at Shanghai. Still I manage to prepare by preparing rice rava myself. I just love those breakfast items we used to have in mangalore.
Something new for me.. Never heard this dish, going to try
Thanks..
Sounds and looks delish. I saw the spicy version too in your blog. will try this soon.
my mother in law makes it but with sugar & little jeera & elaichi pdr & can be eaten just like that ….mild sugar….she had it as a daughter in law in malnad.
hi Shilpa,
we make same dish called as “sandan”
Hi,
Nice Recipe. I agree with Shubhada, we name it as sandan.. Here we generally use the flesh inside the tender coconut along with fresh coconut. The flesh of tender coconut will make the sandan very soft and more tasty.
Hi Shilpa,
Been here after a long long time. Click looks lovely. and sounds YUMMY!!!
Shobha
Wow… I had never heard of this dish before… some thing new to try for BF. Thanks for sharing.
hi shilpa
you know about other receipe like dokala,medu dava sambar,coconut chatni(white) etc.?
please discover in site
Really delicious, I love the stick texture (that is how it’s meant to be right?!). I made mine into little truffle balls instead as Christmas treats.
hey….this is awesome……..i make sandanas all the time …….as my daughter loves them…….it’s interesting to see the recipe here. I am a kokni too but from Ratnagiri, Maharashtra. I can really identify with all ur recipes. Thanks a lot, you’ve been a great inspiration.
hi shilpa
this site is awesome.i tried a few recipes and it turned out well.tnx a lot
nalini
hi,i am new to mumbai,married here please could anyone send me asweet sandan recipe ,would be very grateful,the ones that are available on mohammed ali road,thankyou.
Sandan is a specialty of the Maharashtrian Konkan. It is cooked mostly by Kokanis (Konkani Muslims of Maharashtra), Kolis, Brahmins, and other fishermen communities like Nakhuda of the region.
It’s cooked on Eid, Diwali, Ramzan, and other festivities celebrated in the region. Thank you for sharing!!!
Please specify how minutes the sandan mixture should be steamed in a cooker. 15 minutes? And we leave the whistle out?
Thanks
Yes leave the whistle out. 10-15mins should be enough. Test it after 10mins to see if it is cooked.
Salt to be added while grinding or later???Amateur cook:)
Doesn’t matter. You can add any time
Thanks for such good recipe.
This is not the way we kokani’s make Sandan
U must take out the milk of coconut and also add yeast to ferment for atleast 4 hrs