Bravo Veena. Once again you have shown how easy it is to make specialty delicacies that we thought were difficult to prepare. Can you elaborate on why puffed rice (poha) is one of the ingredients? Also, what would be a substitute for jaggery if we don't get it in the west? And one last question about equipment: what if we don't have steel or aluminium vattis? Would it be alright to use ceramic baking ramekins instead? Thanks.
My pleasure, Cynthia. Thank you so much. Adding puffed rice helps make the sannas softer. Instead of puffed rice, you could use an equal quantity of cooked rice. Finely ground brown sugar or treacle would be an option for replacing jaggery. But in my view, if you can use jaggery, that would be best. And yes, ceramic ramekins can be used as sanna moulds.
You are the best ! Love the goan cooking. You have a lovely caring way of teaching and your cooking technic is just great. God bless you and keep you healthy.
I've tried to give you all the necessary essential information so that you'll get the sanna recipe right the first time you try it out. Do you think some more things still need to be clarified or there are still some questions that need to be answered? Just ask me and I'll be happy to help.
Very well nd clearly explained. Thank you. I'm a Goan living abroad. I will make these by following your recipe. I have no doubt they will turn out well. Thank you again.
Thanks for the very well demonstrated sanna recipe. The background music enhanced the viewing experience. Please keep uploading more delicious recipes, maybe vegetarian or non vegetarian.
You're most welcome, Victoria. I already have a video for tendli pickle. Here's the link: ua-cam.com/video/5UW6pTJWauM/v-deo.html And if you want to find links to all of my videos, please click here: ua-cam.com/users/PataCakevideos
as i am Goan we use toddy . bt here in Mumbai we don't get toddy n always wanted to prepare perfect sannas without toddy tried many recipes bt i must say your recipe is the best..i tried today n really the sannas are become awesome.😊 thank you so much..😊
Thanku for ur kind reply..another question I had was that aftr the 2 hrs that I keep the ground batter say for eg if I didn't want to steam the saanas at that point, can I keep the batter for another 1 or 2 hrs to steam them later?
Hi Veena watching your video brought me back memories of my childhood . Remembering my Mai at this hour of night. Please tell me if I need to use toddy what are the steps to be done. Thank you🙏
You're welcome, Cheryl. Glad my pao recipe revived memories of your dear Mai. They say, in the very old days, Goan poders/bakers used toddy to ferment the pao dough. But for several decades now, this has been replaced by yeast. I have never made pao with toddy, so I can't give you any proper proportions for this. However, you have to remember, that toddy is a liquid and you'll have to add this very carefully; otherwise, the dough will become too sticky and won't rise. In my opinion, yeast is the best option for any kind of bread.
Awesome everything you made is truly amazing and so easy to follow. My Brinjal pickle watching your Recipe i made it n it turned out soo yummy n delicious wow. Thank you for sharing. Gbu❤👌👍😋
Good evening Veena Today I made d sananas Taste is 👌 Instead of Steel vati I steam d sananas in Mini steel plates . I think vati would be better. Next time when I do sananas I steam in vatis
Bravo Veena. Once again you have shown how easy it is to make specialty delicacies that we thought were difficult to prepare.
Can you elaborate on why puffed rice (poha) is one of the ingredients? Also, what would be a substitute for jaggery if we don't get it in the west? And one last question about equipment: what if we don't have steel or aluminium vattis? Would it be alright to use ceramic baking ramekins instead? Thanks.
My pleasure, Cynthia. Thank you so much. Adding puffed rice helps make the sannas softer. Instead of puffed rice, you could use an equal quantity of cooked rice. Finely ground brown sugar or treacle would be an option for replacing jaggery. But in my view, if you can use jaggery, that would be best. And yes, ceramic ramekins can be used as sanna moulds.
@@PataCake Thanks.
@@cynthiagomesjames3620 , you're most welcome.
Thanks for your snnareceipe
Thanks your sannas receipe
I love Odli's &Sanaa's thank you for sharing your recipies
You're most welcome, Khadijah. And I think you meant idlis and sannas. Glad you like these healthy and nutritious recipes.
Thanks for sharing, your wonderful recipe
May God bless you
You're so welcome, Vincent. Thanks for the appreciation and God bless you and your family too.
Thank you Madam for giving us all the goan food recipes god bless you and keeps you in good health always.
You're most welcome, Sucurina. Thank you for the kind words and appreciation. God bless you and your family too.
Thk u Veena. For sharing generously gift of cooking. May God bless you generously.
My pleasure 😊, Fatima. And thank you so much for your appreciation and kind words. God bless you and your family too.
You are the best ! Love the goan cooking. You have a lovely caring way of teaching and your cooking technic is just great. God bless you and keep you healthy.
Thank you so much for the generous appreciation and good wishes, Luciana.
Thank you mam. God bless you
Like 48 wow very nice and tasty healthy yummy food thanks for sharing friend 👍😋👌
You're welcome. And thanks for the appreciation.
God bless you for sharing the recipe ameen 🙏😇
Thanks, Deepa. God bless you and your loved ones too.
I love your receipes
Thanks a lot Carmen, for your appreciation.
Thanks for the lovely 😍 recipe 😘. I'M Goan but mine doesn't 😋 turn like yours . Very spongy that is beautiful 😍. God bless you and your work 🙏
You're welcome, Victoria. And thanks for the appreciation.
Thank you Veena. I have never heard of these but look delicious..
You're most welcome, Jennifer. These sannas are delicious. Very soft and delicious!
I've tried to give you all the necessary essential information so that you'll get the sanna recipe right the first time you try it out. Do you think some more things still need to be clarified or there are still some questions that need to be answered? Just ask me and I'll be happy to help.
I love saanas....thought it would be an uphill task to make them myself....you make it look like a piece of cake. Thank you Veena 💗
You're most welcome, Susie. And thanks for the appreciation.
Thank you veena I will definetly try God bless u
You're welcome, Sylvia. So glad you'll be trying out my recipe. God bless you and your family too.
Wow, looks really soft n yummy, will gv it a try, thank you.
You're very welcome, Jacinta. And thanks for the appreciation.
Very well nd clearly explained. Thank you. I'm a Goan living abroad. I will make these by following your recipe. I have no doubt they will turn out well. Thank you again.
You're most welcome. And thank you so much, M A, for your appreciation, and for deciding to give my recipe a shot.
Thank you Madam, once again for Goan Sanna. I made both regular sanna &sweet sanna today, following your advice at each step. It turned out excellent.
You're most welcome, Chinmayi. So glad your sannas turned out excellent.
Veena I am amazed how easy you make it feel to make this Goan traditional Sanna. Love from Toronto 🇨🇦
Thank you so much for the appreciation, Barbara. Hope you're keeping warm in chilly Toronto!
Yr recipes are very easy to follow.
Thank u so much for the traditional Goan recipes.
You're very welcome, CaptainPuri1. And many thanks for your appreciation.
OK... Thanks.. It's nice of u....
My pleasure, Victoria.
Thank you Veena. Watching it frm Toronto
You're most welcome, Angie. So glad you're watching and appreciating my videos.
Wow my special sannas receipe too and delicioustoo
Thanks for the appreciation, Angeline.
Very nice and thank you
You're welcome, Lily. And thanks for the appreciation.
It's my favorite....i loved the way you explained it.😊
Thanks for the appreciation, Priya.
I loved the sannas. Superb. My favorite dish
Thanks for the appreciation, Leena.
Very nice thank you very much
You're welcome, Luiza. And thank you for the appreciation.
I am learning so many things but I have not tried as yet thank u so much u r so good n lovingly u show us step bybstep
My pleasure, Sylvia. And thanks a lot for your appreciation and kind words.
Thank u dear.I will try
You're most welcome, Lucy.
Very nice and easy thanks 🙏 Veena
You're welcome, Jemira. And thanks for the appreciation.
Very nice so beautiful n yummy
Thanks, Sudarshana, for your appreciation.
Wow! Looks so soft and delicious. Thank you.
You're welcome, Gauri.
Great recipe - my go to recipe for sannas now🥰
Thanks a lot for the appreciation, Gorretti.
Beautifully done. Yummy 😋
Thank you, Maria.
Very well explained ,looks mouth. Watering
Trupti, thanks for the appreciation.
Thanks for the very well demonstrated sanna recipe. The background music enhanced the viewing experience. Please keep uploading more delicious recipes, maybe vegetarian or non vegetarian.
Sure 😊, Charles. And thank you so much for the appreciation.
Sannas wow 👌 👏 will prepare this favourite to serve at tea time ⏲ 😍
Thank you so much, SV Behl. Do make them!
Delicious
Thank you, Carol, for the appreciation.
Made the sannas, they were so soft just like you showed in the video.
Glad to know your sannas turned out nice and soft, Neha.
Veena thank you for sharing your sanna recipe. Will definitely try it out. ❤️🙏
You're so welcome, Clema. Do try out the recipe.
THANK YOU ma'am for this delicious recipe . GOD BLESS YOU ALWAYS
You're most welcome, Jacinta. God bless you too!
OK... Thanks for fast reply.. It's nice of u.... Looking forward for more recipes... Plz share d recipe of Goan tendli pickle....
You're most welcome, Victoria. I already have a video for tendli pickle. Here's the link: ua-cam.com/video/5UW6pTJWauM/v-deo.html And if you want to find links to all of my videos, please click here: ua-cam.com/users/PataCakevideos
Thanx for sharing this video. Enjoyed.
You're welcome,Jawahar.
Thank you so much. Hallo from down under
Hi Jacinta! You're most welcome.
I am definitely going to try this out. Thank you
You're most welcome, Libby.
Beautiful, I loved the music 🎶🎵😎🤗🤗🤗♥️✌️makes me feel I am Goan 🕺💃🕺💃🕺💃toddy for us is easily available because Gujarati drinks regularly 😜
Glad you enjoyed the music and the video, Margaret.
@@PataCake Thank you ♥️✌️
yr explanation is great n easy to follow. thank u
You're welcome, Agnes. And thanks for appreciating my video.
Enjoyed watching...remembered my mom making Vellappam..
Thank you. So nice to know that, Bindu.
Thanks for your lovely recipe
You're most welcome, Marcelina. And thanks for the appreciation.
Very clear instructions,good visiblikity of quantity & nethid. Music adds a special Goan flavour! Blessings
Thanks a lot, Dolly, for the appreciation and blessings.
Bravo
Thanks for the appreciation, Erena.
Delicious. I will try them for sure.
Thanks for your appreciation, Esperanca. And so glad you'll be giving this recipe a shot.
Just saw this wow was waiting anxiously....tnx
You're most welcome, Lalita. Thanks for getting in touch.
as i am Goan we use toddy . bt here in Mumbai we don't get toddy n always wanted to prepare perfect sannas without toddy tried many recipes bt i must say your recipe is the best..i tried today n really the sannas are become awesome.😊 thank you so much..😊
You're most welcome, Socorina, and thanks a lot for the appreciation. So glad your sannas turned out great.
@@PataCake ma'am if possible please do share the Dodol n Bebinca recipe😊
@@socorinamonteiro4993 , sure. Both these are already on my list of requested videos.
Superb
Thank you so much, Angelina, for your appreciation.
Tried the recipe just as it is coz I don't have toddy here.. Saanas turned lightly sweet and fluffy.. Too good.. Recipe is full proof
Many thanks, Celsa, for your kind appreciation. So glad your sannas turned out great!
Thanku for ur kind reply..another question I had was that aftr the 2 hrs that I keep the ground batter say for eg if I didn't want to steam the saanas at that point, can I keep the batter for another 1 or 2 hrs to steam them later?
@@celsadesouza166 , you're very welcome. Yes, you can keep the fermented batter in the fridge for a few hours and then steam the sannas later on.
I tried the sanna recipe today...came out very good.... thank u mam for your detailed explanation
You're welcome, Merlyn. And thanks for the appreciation.
Super👌🏼
Thank you so much for your appreciation.
I really admire ur wonderful touitorial of sannas
Thank you so much, Dulcina.
Am going to make sannas. You are a great cook.
Thanks, Sanjay.
It looks so simple i love the way u make it
Thank you, Rose.
I loved your explanation. It was really easy to understand the method 👍
Thank you so much, Anna, for your appreciation.
Looking very easy. I will surely try this.
Thanks, Neha.
Very authentic cooking and in presentation👌
Thank you so much, Pramila, for your appreciation.
Thanks for your easy recipe
You're most welcome, Elly.
Thanks, ma'am. Loved this recipe.
You're welcome, Ashish.
Thanks.
My pleasure, Marie Clare.
Wow, wow, this is a great video, thank you
You're welcome, Draupati.
Beautiful recipe!
Thank you for the appreciation.
Thank you for this recipe.
Making Sannas has never been easier!
They turned out soft and very tasty.
Going to try out your marble cake next😊
Thank you so much, Bernice, for that great feedback and your appreciation. So glad you're trying out my recipes.
Thank you mam
You're most welcome, Alka.
Thank you ma’am your cakes are as fair as your hands .
Thank you, Charles. And glad you like my videos.
Fantastic receipe.
Thank you for the appreciation, Sathya.
Thanks @Pat a Cake ..U make every recipe simple to cook ..I must try saunas
Thanks for the appreciation, Betsy.
Mouthwatering... love ur all recipes
Thanks, Rahul.
Hi. Thanks a lot for this recipe. Came out so well. Enjoyed thoroughly.
You're most welcome, Jaya. And so glad the sannas you made turned out well.
Wow... So good I really like it... God bless you
Thank you, Isabela, for the appreciation and good wishes.
Looking very delicious. Will try.
Thanks, Nupur.
Awesome recipe. Must try this.
Thanks, Anika.
Sure I will try 👍👍
Thank you, Frank.
First time seeing this recipe. Very nice.
Thanks, Pari.
Beautifully explained, will definitely try this
Thank you, Yvonne.
Delicious Veena its worth trying out 👌
Many thanks, Carol for your appreciation and deciding to give my recipe a shot.
Very well explained.will try it.
Thank you, Iris.
Love both the kind and above all love the background music 🥰 gives a very Goan spirit and nostalgic feel to the whole recipe 💕💕
Thanks a lot for the appreciation, Judith.
Very nice
Thank you, Loretta, for the appreciation.
Thank you Madam very well explained
You're welcome. And thanks for the appreciation.
Thanks ma'am for ur sweet sanna
You're most welcome, Phyllis.
Good 👍
Thanks a lot, Raj.
Looks good!
Thank you, Maria.
What a lovely voice mam. Love the way you explained. More power to you 💕
Thank you so much, Arundhati, for the compliments and appreciation.
Lovely
Thank you so much, Selford.
Hi Veena watching your video brought me back memories of my childhood . Remembering my Mai at this hour of night. Please tell me if I need to use toddy what are the steps to be done.
Thank you🙏
You're welcome, Cheryl. Glad my pao recipe revived memories of your dear Mai.
They say, in the very old days, Goan poders/bakers used toddy to ferment the pao dough. But for several decades now, this has been replaced by yeast. I have never made pao with toddy, so I can't give you any proper proportions for this. However, you have to remember, that toddy is a liquid and you'll have to add this very carefully; otherwise, the dough will become too sticky and won't rise. In my opinion, yeast is the best option for any kind of bread.
Loved your video. PLease show more such new kind of videos.
Thanks, Rekha. Will surely do that.
Awesome everything you made is truly amazing and so easy to follow. My Brinjal pickle watching your Recipe i made it n it turned out soo yummy n delicious wow. Thank you for sharing. Gbu❤👌👍😋
You're very welcome, Rosa. Thanks for the appreciation and God bless you and your family too.
So yummy ma'am. I want to try this.
Thanks, Shambhavi.
Very well presented.👍
Thanks a lot, Kusum, for your appreciation.
Nice 👍
Thanks, Parvez, for your appreciation.
Love the simple way you explained😅
Thanks a lot, Bertha, for your appreciation.
Good evening Veena
Today I made d sananas
Taste is 👌 Instead of Steel vati I steam d sananas in Mini steel plates . I think vati would be better. Next time when I do sananas I steam in vatis
That's great, Jocyleen. So glad you're trying out my recipes. Yes, with vatis, the sannas will have more depth and be nice and spongy.
Thanks a lot for your kind reply
@@jocyleenfernandes578 , you're most welcome.
Super
Thanks, Haseena, for your appreciation.