Mangalore Buns is a very popular breakfast item in almost all
the hotels, restaurants and coffee shops in Mangalore. They serve this with sambar and chutney. It can be had without any side dish
also. I love Buns its a nostalgic breakfast
for me because my Mamamma (Grand mother ) used to prepare this. This was my favourite breakfast and when I
used to stay with Mamamma’s home during my college days she used to prepare
this once in a week. Originally its
prepared from maida but since we have stopped using maida long back I had not
prepared it for long but my hubby and son loved this item I tried with wheat
flour, surprisingly it gave better taste than maida but colour wise little
different. And it is safe and healthy
too.
Ingredients
Wheat flour - ½ kg
Ripe bananas - 4 to 5
Sugar - 8 to 10 tbsp
Salt to taste
Baking soda - ½ tsp
Curd - ½ cup
Oil - 2 tbsp
Oil for deep frying
Extra flour for dusting
Method
Peel and slice the banana and smash them then add sugar, baking
soda, curd and salt mix it well. Heat 2
tbsp of oil and pour it on the curd mix. (if you do like this you get fluffier
buns). Then add flour to the mixture
little by little and knead it well and prepare sticky dough. (do not prepare hard dough, we need wet and
rubbery dough for preparing buns). Cove the
bowl and allow it to rest in room temperature for 7-8 hours for fermentation.
After fermentation knead it well and prepare small balls,
dust it in plane flour and roll into
thick poories. Heat oil in a deep frying
pan lower the flame to medium heat. As soon
as you drop the poories into oil it puffs up, turnover, fry both sides till
golden brown, remove the Buns form oil.
Serve hot with chutney or sambar.
It tastes while it is hot, but it can be stored for one or two days in
room temperature.
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