Mangalooru Buns are very famous and it is normally eaten for breakfast or snack.
Mangalore buns are prepared using maida, ripe banana, sugar and curd.
It is one of the signature dish of Mangalore and Udupi. ( Dakshina Kannada).
We can enjoy these " Mangalore Buns " with coconut chutney or vegetable saagu.
Let us see the recipe Now :
Sugar :2 to 3 Tablespoons
Curd : 1 Tablespoon or little more
Cooking Soda : 1/4 Teaspoon.
Salt : little
Banana : 1 ( Medium size)
Ghee : 1 Tablespoon
Oil : to fry ( 1 cup )
2. Kneed the dough well and it should be soft (not watery) like chapati dough consistency.
3. Let the dough rest for at least 4 to 5 hours.
4. Add cooking soda to the dough and kneed it well. ( Add cooking soda at last, just before you fry buns).
5. Divide the dough into small portions. Roll them as thick, small poori. Place them separately in a plate/tray.
6.. Now keep a pan on the fire and put oil . Heat the oil.
7. Fry the rolled Buns one by one on medium flame.
6. Fry them on both sides. Remove from the oil and put it on a kitchen tissue.
6. Serve them with coconut chutney or vegetable saagu.
Adding more curd makes the dough watery and you need to add more and more flour. So be careful while adding curd.
Use ripe banana to get better buns.
Add cooking soda at last, so that it does not take much oil.
Add little flour if the dough is very soft and watery.
Roll the buns little thicker than poori
Fry them on medium flame to get fluffy buns.
Time : Resting time 4 to 5 hours and preparation time 30 minutes.
Serves : 3 to 4
Mangalore buns are prepared using maida, ripe banana, sugar and curd.
It is one of the signature dish of Mangalore and Udupi. ( Dakshina Kannada).
We can enjoy these " Mangalore Buns " with coconut chutney or vegetable saagu.
Let us see the recipe Now :
Ingredients :
Maida/All purpose flour : 2 cupSugar :2 to 3 Tablespoons
Curd : 1 Tablespoon or little more
Cooking Soda : 1/4 Teaspoon.
Salt : little
Banana : 1 ( Medium size)
Ghee : 1 Tablespoon
Oil : to fry ( 1 cup )
Method :
1. Mix sugar, salt and curd nicely. Add Maida, ghee and and mix it well.
2. Kneed the dough well and it should be soft (not watery) like chapati dough consistency.
3. Let the dough rest for at least 4 to 5 hours.
4. Add cooking soda to the dough and kneed it well. ( Add cooking soda at last, just before you fry buns).
5. Divide the dough into small portions. Roll them as thick, small poori. Place them separately in a plate/tray.
6.. Now keep a pan on the fire and put oil . Heat the oil.
7. Fry the rolled Buns one by one on medium flame.
6. Fry them on both sides. Remove from the oil and put it on a kitchen tissue.
6. Serve them with coconut chutney or vegetable saagu.
Note :
The dough should be rested well at least 4 to 5 hours. If you plan to prepare buns for the next morning it is better to prepare the dough and let it rest.Adding more curd makes the dough watery and you need to add more and more flour. So be careful while adding curd.
Use ripe banana to get better buns.
Add cooking soda at last, so that it does not take much oil.
Add little flour if the dough is very soft and watery.
Roll the buns little thicker than poori
Fry them on medium flame to get fluffy buns.
Time : Resting time 4 to 5 hours and preparation time 30 minutes.
Serves : 3 to 4
