short note on history of Sannas and Patoleo
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Answer:
Sannas are spongy steamed savoury rice cakes originating from the west Coast of Indian subcontinent. They are popular in Goa and Mangalore in India, especially among the Goans (both Hindus and Catholics), the Konkani diaspora of Karnataka and of a small community settled in Kerala, and the East Indians and the Kupari community based in and around Mumbai.....
Patoleo (singular: Patoli) are turmeric leaf stuffed leaf wrap, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves.
Answer:
Sannas are spongy steamed savoury rice cakes originating from the west Coast of Indian subcontinent. Patoleo (singular: Patoli) are turmeric leaf stuffed leaf wrap, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands.
Sannas:
Sanna (Konkani: सान्नां) and plural Sannas are spongy steamed savoury rice cakes originating from the west Coast of Indian subcontinent. They are popular in Goa and Mangalore in India, especially among the Goans (both Hindus and Catholics), the Konkani diaspora of Karnataka and of a small community settled in Kerala, and the East Indians and the Kupari community based in and around Mumbai.
Hindus normally use urad dal, coconut water and coconut milk for fermentation. Catholic sannas consist of two types: toddy-fermented sannas and those made using the sap of the coconut palm. Though both of them require rice, sannas are commonly made with coconut palm toddy, and sugar, unlike Idlis that are commonly made with urad dal.They are made on various religious occasions such as Ganesh Chaturthi, Saunsar padvo/Yugadi and Makar Sankranti whereas Catholics prepare them during church feasts. Sometimes a sweet version is made with jaggery, known as godachi sanna (Konkani: गोडाची सान्नां, goddachee sanna).
Mangalorean Catholic Cuisine is incomplete without sannas. They are a much-loved bread served with pork bafat, a spicy pork dish prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton curries, or can be eaten for breakfast with coconut chutney or sambar, or with coconut milk sweetened with jaggery and flavoured with cardamom.
In modern times toddy-fermented sannas are rarely made. Instead, the batter can be leavened with yeast.
Patoleo:
Patoleo (singular: Patoli) are turmeric leaf stuffed leaf wrap, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves.
Konkani-speaking Hindus prepare Patoleo on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi.Salt-free Patoleo, are offered to Goddess Parvati, who according to a legend, is said to have a strong craving for these sweets during her pregnancy.
Served with leaves on, in a dish. They are mainly eaten after removing the leaf and are eaten with the vegetarian festive lunch during the Hindu festivals
The simplest version of the Goan Catholic Patoleo is prepared by smearing parboiled rice (ukadeñ tândul) paste on fresh turmeric leaves (hôldi pân) to which a filling of freshly grated coconut (chûn) and coconut jaggery (mâddâcheñ godd) is added. Lastly, the leaves are folded, sealed and steam cooked, preferably in a traditional utensil known as chondrõ. These are served hot on a platter with the leaves on and eaten after peeling them off. They are often accompanied with tea or other hot beverages.
The Catholic feast of the Assumption of the Blessed Virgin Mary (a holy day of obligation) which falls on 15 August coincides with the Independence Day of India. It is a feast held dearly by the Goan Catholic community, as many villages across Goa celebrate Konsâcheñ fest (harvest festival) on this day and Patoleo are the star dish of the celebration.It is also prepared in Goa on the feast of São João (Nativity of St John the Baptist) which falls on 24 June.
Patoleo are sent with Vojeñ (bride's trousseau) to the bridegroom's house by the Goan people—Catholics and Hindus alike. The tradition of distributing Patoleo to neighbours and friends after the arrival of a new born in the family is still retained by some Goans. In bygone times, Patoleo were also distributed to mark the completion of construction of a house in Goa. Some Goan Catholic families send Patoleo to a house where people are mourning the death of a family member. Until modern medicine, Patoleo was often used to help children with whooping cough.
The East Indian Catholics call it Pân Mori or 'East Indian leaf cakes'. The Mangalorean Catholics say Patoley in their accent.
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