Mangalore Buns
Sweet, fluffy fried bread made with mashed bananas and flour.
About this dish
Originating from the coastal Tulu Nadu region, specifically Udupi and Mangalore, these are a beloved breakfast and tea-time staple. Unlike savory breads, these use overripe 'Mysore' or 'Robusta' bananas to create a sweet, fermented dough. The distinctive characteristic is the thick, fluffy texture and the subtle tang acquired from a long fermentation with yogurt.
Ingredients
Dough Base
- 2 large Overripe bananas, mashed smooth
- 250 grams All-purpose flour (Maida)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Cumin seeds (Jeera)
- 3 tablespoons Thick curd (Yogurt)
- 1/4 teaspoon Baking soda
Frying
- 500 ml Vegetable oil for deep frying
Method
- 1
Mash the Bananas
Peel the overripe bananas and mash them in a large mixing bowl using a fork or a potato masher. Ensure there are no lumps; the consistency should be a smooth, liquid-like paste. Overripe bananas are essential here as they provide the natural sugar and moisture needed for fermentation.
- 2
Mix Dry Ingredients
Add the sugar, salt, cumin seeds, and baking soda to the mashed bananas. Whisk well for 2 minutes until the sugar dissolves and the baking soda begins to react with the banana acids, creating small bubbles. This ensures the buns will puff up evenly.
- 3
Incorporate Curd and Flour
Stir in the thick curd and then gradually add the all-purpose flour. Start with 200g and add more as needed to form a soft, slightly sticky dough. The dough should not be as firm as roti dough; it needs to be pliable to allow the gases to expand during the rest period.
- 4
Knead and Rest
Knead the dough for 5 minutes until it becomes smooth and loses some of its stickiness. Grease the surface with a drop of oil, cover the bowl with a damp cloth or lid, and let it ferment at room temperature for at least 6 to 8 hours. Overnight resting produces the best flavor and fluffiness.
- 5
Portioning the Dough
After the rest, do not over-knead the dough; just gently punch it down. Divide the dough into 8-10 equal-sized balls (roughly the size of a lemon). The dough should feel airy and light to the touch now.
- 6
Rolling the Buns
Dust the rolling surface lightly with flour. Roll each ball into a thick circle, about 4-5 inches in diameter and roughly 1/4 inch thick. If you roll them too thin like a puri, they will be crispy rather than fluffy; thickness is key for the 'bun' texture.
- 7
Heat the Oil
Heat oil in a deep kadai or wok on medium-high heat. Test the temperature by dropping a small piece of dough; it should rise to the surface immediately with bubbles but not turn brown instantly. Maintain a steady medium heat throughout.
- 8
Frying Technique
Gently slide one bun into the hot oil. Press down lightly with a slotted spoon to encourage it to puff up. Once it balloons, flip it over. Fry each side for about 45-60 seconds until it turns a deep golden brown. The sugar in the banana causes rapid browning, so watch carefully.
- 9
Drain and Serve
Remove the bun with a slotted spoon and drain on paper towels. Repeat with the remaining dough. Serve while warm to appreciate the contrast between the slightly crisp exterior and the soft, cake-like interior.
Notes & variations
- If the dough is too sticky after resting, add a tablespoon of flour, but keep it soft.
- Use only overripe bananas with black spots for the most authentic flavor.
- Leftovers can be stored for 24 hours and reheated briefly in a microwave.
- For a healthier twist, you can replace half the maida with whole wheat flour, though it will be denser.
Serve with
Serve with spicy coconut chutney and a side of potato palya (bhaji).
Cook's note
Do not roll the buns thin; a thicker disc ensures the signature bread-like center.