Indian Breads and Dosas, Mangalorean Specialities
Hearty Mangalore Buns.
Unbelievably the first time I tried Mangalore buns was not in Mangalore, but in SDM Dental College canteen in Dharwad. This was my usual morning breakfast during the years I spent at college and I never grew tired of eating it.These crusty on the outside and soft on the inside deep fried delights make a lovely breakfast treat accompanied with a hot cuppa tea or sambhar, also its a great way to use up over ripe spotted cavendish bananas 🙂
Since the buns turn out best when the dough is left to rest overnight, its best to plan ahead when making these buns.
To make the dough:
2 and 1/4 cups whole wheat flour/ atta
1 overripe cavendish banana
5 tbsp dark brown/ muscavado sugar/ regular white sugar
1/2 cup yogurt, beaten
1/4 tsp baking soda
1 tsp kala jeera seeds
1/4 tsp coarse pepper powder
salt to taste
1 tsp oil/ 1/2 tsp ghee
Refined sunflower oil to deep fry
Method:
1. Peel and mash the overipe banana using back of a fork in a large bowl. Add beaten yogurt, sugar, salt, cumin, pepper and baking soda and mix well. Gradually sieve flour to the wet mix and using a large wooden/plastic spoon try to incorporate flour into the mix to get a soft yet slightly sticky dough. The end dough will be soft and sticky. Rub a teapoon of oil/ 1/2 tsp ghee on dough evenly using fingers. Cover the bowl with cling film and set aside overnight.
2. Next day heat oil in a wide wok or kadai on a low flame.
3. In the mean time dust work top with flour liberally, apply a little oil to both palms. Take a small handful of dough, drop the dough onto the floured surface, sprinkle a little flour on the top of the ball and using fingers evenly flatten out dough to a rough circle with 1/4 inch thickness.
4. Once the oil in hot and ready, drop the prepared dough into the oil, as the bun rises to the surface, press down gently as for puris to allow it to puff up and fill up with air. Once the under side turns brown carefully flip over and allow to brown on the other side. May take 4-5 mins on a low flame.
Remove and drain on absorbent paper.
Tasty mangalore buns are ready serve with a hot cup of tea or sambhar.
