Sidda Sanna: Karnataka
Sidda Sanna is immensely popular with farmers in Karnataka for its pest resistant properties and is suitable to cultivate in both paddy crop seasons: Champa & Kuruvai. However, much care is required while cultivating this indigenous grain as it is known to be a ‘lodging crop’. This literally means, the stems near ground level bend and hamper germination which dramatically reduces yield resulting in significant loss of the crop.
Native to Karnataka, Sidda Sanna is a red slender long grain unlike most red rice varieties that are thicker and have a bolder appearance. The bran too, is lighter in comparison to other red rice varieties making it easier to cook. Although Sidda Sannai falls under non-scented varieties, it has a pleasant aroma with a nutty taste which makes it well suited for every day consumption as well as preparations like Bisibele Bhat, Tamarind Rice, Fried Rice and in salads.
Sidda Sanna rice flour can be used to make a variety of delicious recipes like kozhukattai, Murukku, Idiyappam, Dosai, Akki Roti etc. It acts as a thickener in sauces, soups, stews, gravies, curries etc.