Sweet and spongy Mangalore Bun
Sweet and spongy Mangalore Bun
Mangalore buns are a sweet and spongy dish with the shape of a medium sized bun. It is a breakfast and teatime recipe popular among the people from Mangalore and Udupi region. Medium sized ripe bananas, Maida (All purpose flour) and curd are the essential ingredients used in this recipe. The use of curd increases the softness and compliments a unique flavour. Two to three teaspoons of Sugar is also used for an added sweet flavour. The presence of cumin seeds imparts a natural flavour and it combines well with the sweet banana flavour. A pinch of baking powder is also used as it would increase the softness and spongy nature of this sweet dish. Have a look at the ingredients used and the preparation of delicious Mangalore buns.
Ingredients for making Mangalore bun
- 1 medium sized ripe Banana
- 1 cup of Maida / All-purpose flour
- 3 teaspoons of Sugar
- ½ teaspoon of Baking soda
- 5-6 teaspoons of Yoghurt / Curd
- Salt for the taste
- ¾ teaspoons of Cumin seeds
Method of Preparation of Mangalore bun
- Peel the banana and take it in a mixing bowl. Squeeze it to form a banana paste.
- Now, add the salt, cumin seeds, sugar, yoghurt and baking soda. Mix it well so that the sugar gets dissolved in the paste.
- Use a spoon and add the Maida / All-purpose flour and mix it well to get a pliable dough like Chapatti.
- Keep it aside for 5 hours as the dough gets fermented. (If you are making this sweet bun as a breakfast recipe, keep this dough overnight and if you are making this bun as a tea time snack, keep the dough for 5-6 hours)
- Once the dough is kept for ample amount of time, take out some portion from the dough and roll it to form a medium sized (the size of a golf ball) dough ball. Repeat the process until whole of dough is made into dough balls.
- Use a chapatti roller and roll each of these dough balls into a small sized puri or chapati. The thickness should be twice as that of puri or chapati.
- Heat some oil in a deep frying pan and add the flat bun dough.
- Once it is fried to a light brown texture, take out the Mangalore bun dough.
- Serve it as a breakfast dish or as a tea time snack.
