我想，most Mangaloreans I know would have eaten Sannas withDukramaas(Pork Bafat) on Christmas day – year after year.This is like the Christmas Day staple diet.当我在曼加罗尔的时候，many churches/schools,especially St.Agnes Special school used to host the ‘Christmas Tree' celebrations or ‘Fancy Fetes' on Christmas day or the day after (usually during the Christmas week).不可能不碰到一百个亲戚，friends and those you met last year on the same date during the same fete 🙂 And it was impossible to avoid the standard question"圣诞快乐吉？Kalein special?“(Did you have a jolly good time for Christmas?What was special for lunch?) and yeah – the most standard answer would be"Sanna ani Dukramaas".Although there would be other special items on the menu in every house,it went without saying that ‘Sannas & Pork' were the highlight of the day.
- 1-1/2 杯子 煮米 也被称为Parboiled Rice/Ukda Chawal/IDLI Rice/Ukdo/Katsambar
- 1/2 cup Raw rice smalled grained rice such as Kolam in Hindi/Surai in Konkani/Belthige Akki in Kannada - I use Satyam brand Kolam rice which is really nice
- 一 fistful Urad dal 半黑克木豆（约1/4杯）
- 一 堆积的TSP酵母
- 一 过磷酸钙 sugar to prepare the yeast solution
- 3-4 汤匙 tepid water to prepare the yeast solution
- salt to taste about 1 level tsp for the above mentioned quantity
- sugar to taste around 2-3 tsps
Wash and soak the two types of rice and Urad dal separately (in separate vessels) for at least 3 hours in plenty of water
First grind the Urad dal to a fine paste and remove it - this helps in making the Sannas fluffy.下一步，将这两种类型的大米磨成细而厚的面糊（不像IDLI面糊那么粗）。Try to use as little water as possible to grind.It should be of dosa batter consistency but not too thick.Transfer to a wide,深平底锅，足够容纳在发酵过程中翻倍的面糊。
Prepare the yeast solution by mixing the yeast and sugar in a bowl of tepid water.糖有助于酵母更快地溶解。静置10分钟，酵母会发酵，变成泡沫。Stir to ensure that all the yeast granules have dissolved and what you have is a thick solution.
Mix the yeast solution into the batter until completely incorporated.Add sugar to taste (batter can be mildly sweet like appams - but it's upto you how sweet you want them).加盐调味（约1汤匙），搅拌均匀，盖上薄棉布，放在温暖的地方发酵约2小时（在非常热的天气下，面糊大约在1-1/2小时内发酵）
面糊会翻一番——因为蓬松的桑娜不搅动面糊，否则面糊会变平。将足够的水放入蒸笼（Tondor）中，并将水煮沸。保持拉面润滑，准备好。把面糊倒入半满。Place these ramekins into the steamer,cover the lid and steam for 15-20 minutes. Remove the lid carefully so as to prevent the vapour from falling on the Sannas (making the surface slightly soggy) and the steam from burning your hands/face.Carefully remove the ramekins and place them face down on a large plate.Allow to cool (to speed up this process if you need the ramekins for the second batch,把冷的湿毛巾放在上面以加速冷却过程）。
Once cool,remove carefully and serve!享受！!