Mangalore Buns ; Meatless Monday
What just is Mangalore Buns?? Like the get upwards suggests, it is Buns that is institute inwards the small-scale metropolis inwards Southern India. So what is buns?? It is basically fried dough, the batter for which is made alongside banana too yogurt. It is absolutely delicious! It tin last served hot or fifty-fifty later it has cooled down. It is non oily piece eating too does non set out it's sense of savour upon getting cold. It is soft too fluffy on the inside. It is ubiquitous inwards all the small-scale restaurants too tea stalls inwards that region. It is commonly served for breakfast too for level tea, accompanying either tea or coffee.
It is quite piece of cake to make.It tin last made sweetness or savory. In the hotels it is served alongside kokosnoot ginger chutney or sometimes sambar too. My woman bring upwards likes to add together dark pepper pulverization inwards the batter thence that it tin last eaten equally is. Some add together cumin seeds or a pinch of cumin pulverization hot flavor. I similar it patently without anything inwards the batter or accompanying it. I modified it for my piddling ones past times sprinkling powdered saccharide on transcend too calling it a giant munchkin. They relished it too wanted me to brand more. It is a corking agency to job over-ripe mushy bananas! Do give it a try. Here is the piece of cake recipe:
Servings: 8-10
Prep time: 4-5 hours ( which includes the fermentation time)
Cook time: 20-30mins ( to whorl too kid the entire batch)Total time: 4.5- 5.5 hours
Ingredients:
Overripe bananas: two medium sized ( 4, if small), peeled too mashed.
Yogurt ( curd): 1 cup
Sugar: 1 tbsp
Salt: 1/4 tsp
Baking soda: 1/4 tsp
All piece of work flour/ maida: two cups
Besan ( chick pea flour): 1/4 cup
Oil for frying.
Method:
In a bowl , add together the mashed bananas, yogurt, salt, saccharide & baking soda too mix well. To this add together the besan ( chick pea flour) too the maida ( all piece of work flour) piece of cake too brand a dough. The dough volition last slightly shaggy. If you lot need, you lot tin add together slightly to a greater extent than maida too knead. There is no quest to knead besides much. Cover the dough alongside a damp textile too proceed aside for 3-4 hours. I similar to brand my dough at nighttime too job it adjacent morn for breakfast.
Pinch lemon-sized dough too brand a ball. Dip it inwards maida too whorl it into a thick poori. You tin job a rolling pivot or job your hands to sort the poori. Repeat this alongside all available dough.
Heat cooking fossil oil inwards a kadai/ wok on medium flame. Once the fossil oil is adequately hot, drib the rolled bun into the oil. Cook it on ane side for 2-3 mins on depression flame. Gently tap on it until it puffs up. Flip it too railroad train the other side for two mins. It should plough a overnice reddish brown.
If you lot rush or kid on high flame, the out side volition move too the within volition rest uncooked. Therefore it is essential to brand certain that the fossil oil is hot but frying is done on medium-low flame.
Serve hot equally is or alongside chutney/ sambar.
Enjoy!
Cooking made easy:
I detect it easier to flatten too whorl the dough inwards maida too thence sort it using my hands. You desire to ensure that the poori is thick too evenly flattened.
Tip for good for you lot living:
All fried nutrient must last eaten inwards moderation. Try to duet it alongside something good for you lot thence that the repast is residue and consummate too also at that topographic point is no overindulgence.
Food for thought:
No ane wants advice-only corroboration. John Steinbeck
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