A sanna (Konkani: सान्नां) is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent.

They are also loved by the people of the Konkan division, such as the Kupari of the Bombay East Indian community.

[3][4][5] They are made on special days such as Ganesh Chaturthi, Sonsar Padvo/Yugadi and Makar Sankranti,[1] Catholic Christians generally prepare them for church feasts, christenings and weddings.

They are a much-loved delicacy and are served with bafat, a spicy pork curry prepared with a medley of powdered spices.

In the present day, the unavailability or ban of toddy in certain places and the difficult and lengthy process of extracting fresh coconut milk have made the dish an occasional delicacy, prepared during Konkani celebrations only.