Ingredients for Mangalore Buns

Instructions for Mangalore Buns

Main Ingredients for Solkadhi

• All-Purpose Flour (Maida): Used as the base ingredient for the dough.
• Ripened Bananas (Mysore or Pachbale Bananas): These bananas add sweetness and moisture to the dough, contributing to the unique flavor and texture of Mangalore Buns.
• Sugar: Adds sweetness to the dough.
• Salt: Enhances the flavor of the buns.
• Baking Soda: Helps in leavening the dough, making the buns light and fluffy.
• Sour Buttermilk or Curds: Provides acidity and helps in fermenting the dough, contributing to the soft texture of the buns.
• Oil (for deep frying): Used for frying the buns until they are golden brown and crispy.

Serving Suggestions for Mangalore Buns

Enjoy these delicious, soft, and fluffy buns on their own or with a side of coconut chutney or sambar. Keep the buns warm or serve them cold and they will still be just as delicious. These buns can be stored for up to a day.

Other Variations: Wheat Flour Mangalore Buns

For those looking for a healthier twist, Mangalore Buns can be made using whole wheat flour (atta). This variation offers a fiber-rich option with a nutty flavor and hearty texture, maintaining the traditional essence while appealing to dietary preferences focused on whole grains.

Tips for Mangalore Buns

• Use ripe bananas for best results, as they will be sweeter and easier to mash.
• Gradually add the maida/plain flour to the banana mixture to ensure the right consistency for the dough.
• Cover the dough with a damp cloth to prevent drying and to help retain moisture during fermentation.
• Let the dough ferment for at least 5-6 hours, or even longer for better results.
• Knead the dough lightly before rolling it into balls to ensure even cooking and consistent texture.
• Use flour to dust when rolling out the balls to prevent sticking.
• Test the temperature of the oil before deep frying to ensure the buns cook evenly and puff up nicely.
• Fry the buns on medium heat to prevent burning and ensure even cooking.
• Use a paper towel-lined bowl to remove excess oil and maintain the texture of the buns.
• Serve the Mangalore buns hot for best results.

Storage Tips for Mangalore Buns

• Cooling Before Storage: Allow the Mangalore Buns to cool completely at room temperature before storing them.
• Air-Tight Container: Store the cooled buns in an air-tight container to prevent them from becoming stale or absorbing odors from other foods.
• Room Temperature: Mangalore Buns can typically be stored at room temperature for up to 2-3 days. Ensure the container is placed in a cool, dry place away from direct sunlight.
• Refrigeration: If you need to store them for longer than a few days, you can refrigerate them in an air-tight container. Before serving, allow them to come to room temperature or gently warm them in an oven to regain their freshness.
• Avoid Moisture: Keep moisture away from the stored buns to prevent them from becoming soggy.

People Also Ask About Mangalore Buns

Q. What are Mangalore Buns?
A: Mangalore Buns or Mangalore Banana Buns are a popular South Indian snack made with mashed bananas, sugar, buttermilk, cumin, baking soda, salt, and maida/plain flour.

Q. What is the history of Mangalore Buns?
A: The exact origin of Mangalore Buns or Banana Puris is not well-documented, but they are a popular snack in Mangalorean cuisine, which is known for its unique blend of coastal and South Indian influences. Mangalore Buns are believed to have evolved from traditional recipes that combine local ingredients with culinary influences from neighboring regions.

Q. What are Mangalore Buns made of?
A: Mangalore Buns are made primarily of all-purpose flour (maida), ripened bananas (often Mysore or Pachbale bananas), sugar, salt, baking soda, sour buttermilk or curds, and oil for deep frying. They are known for their soft, fluffy texture with a hint of sweetness.

Q. Is Mangalore Buns good for health?
A: Mangalore Buns are a delicious treat but are generally considered to be a moderate to high-calorie food due to their deep-fried preparation. While they provide carbohydrates from flour and bananas, they are not typically considered a health food as they are fried and may contain added sugar. However, enjoying them occasionally as part of a balanced diet can be a delightful indulgence.

Q. How many calories are in 1 Mangalore Bun?
A: The calorie content of a Mangalore Bun can vary depending on its size and ingredients used. On average, a single Mangalore Bun may range from 150 to 250 calories, primarily from carbohydrates and fats due to the deep-frying process.

Q. What is the texture of Mangalore banana buns like?
A: Mangalore banana buns are soft and spongy with a slightly chewy texture.

Q. What do Mangalore banana buns taste like?
A: Mangalore banana buns have a slightly sweet taste from the bananas and sugar and a slightly tangy taste from the buttermilk/curd.

Recipe Suggestions

• Soft Idlis with Rice Rava
• Moong Dal Dosa
• Adai Dosa

Have you tried this recipe?

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Tips

• Use split green gram (moong dal) for best results, as it cooks quickly and evenly.
• Make sure to rinse the moong dal thoroughly before cooking to remove any impurities.
• Use enough water when cooking the dal to ensure that it does not become mushy.
• Cook the dal until it is soft but still holds its shape. Overcooking will result in a mushy texture.
• Use fresh spices, especially curry leaves, to enhance the flavor of the dish.
• You can adjust the level of heat to your liking by adding more or fewer green chilies.
• If you like your Moong Dal Usli to be sweeter, you can add a little more sugar.
• Use freshly grated coconut as a garnish to add a burst of flavor and texture.
• Serve the Moong Dal Usli hot for the best results.
• Experiment with different variations by adding vegetables such as carrots or green beans to the dish.

FAQs

Q. What is Moong Dal Usli?
A. Moong Dal Usli is a traditional South Indian dish made with split green gram, spices, and coconut. It is a simple and nutritious dish that is often enjoyed as a breakfast or side dish.

Q. What are the main ingredients for Moong Dal Usli?
A. The main ingredients for Moong Dal Usli include moong dal, green chilies, mustard seeds, asafoetida, sugar, curry leaves, oil, and salt.

Q. How long does it take to cook Moong Dal Usli?
A. It takes approximately 20 minutes to cook Moong Dal Usli.

Q. Can the recipe be made without sugar?
A. Yes, the recipe can be made without sugar, but the sugar helps to balance out the flavors.

Q. What can be served with Moong Dal Usli?
A. Moong Dal Usli can be enjoyed on its own or with a combination of foods, such as chutneys, sambar, or coconut milk.

Q. Can fresh or frozen coconut be used in the recipe?
A. Either fresh or frozen coconut can be used in the recipe.

Make Maida Phanna Polo, a dish that resembles Rava Dosa but can be prepared instantly. Season the batter ahead of time, eliminating the need for chutney, making it perfect for those with a busy schedule. You will love the unique taste of this dish. Give it a try.

Tips

• Use a neutral-tasting oil, such as vegetable or canola oil, for frying.
• Add jaggery to taste, starting with 1/2 tsp and adjusting as desired.
• The batter should be slightly watery, with a consistency similar to rava dosa batter.
• Ladle the batter onto the hot griddle/tawa, leaving tiny holes for a lacy pattern.
• Cook on medium heat until crispy.
• Use the batter within the same day for the best results.
• Consider adding cilantro/ coriander leaves for extra flavor.
• Store leftover batter in an airtight container in the refrigerator for up to a day.

FAQs

Q. How much water do I need to add to the batter?
A. You can add about 1 and 3/4 cups of water to form a slightly watery consistency (similar to rava dosa batter).

Q. Can I use frozen grated coconut?
A. Yes, you can use either fresh or frozen grated coconut in this recipe.

Q. How much jaggery should I add?
A. The amount of jaggery you add can be adjusted to taste. Use 1/2 tsp as a starting point, but feel free to add more or less depending on your preference.

Q. Can I use a different type of oil for frying?
A. You can use any type of oil for frying, but a neutral-tasting oil like vegetable or sunflower oil is best.

Q. What should the consistency of the batter be like?
A. The batter should be slightly watery and free of lumps.

Q. How do I cook the batter on the griddle/tawa?
A. Heat a nonstick or iron griddle/tawa until hot, then ladle the batter onto the griddle and leave tiny holes for a lacy pattern. Sprinkle with a little oil and cook until crispy.

Q. How many servings does this recipe make?
A. This recipe makes enough for 2-3 people.

Q. Can I add coriander leaves for extra flavor?
A. Yes, you can add a few sprigs of cilantro/ coriander leaves to the batter for extra flavor.

Q. How long can I store the batter?
A. It’s best to use the batter within the same day, but you can store it in an airtight container in the refrigerator for up to a day.

Tips

• Soak the Urad dal and Fenugreek seeds for at least 4 hours for a soft and fluffy Idli.
• Use a wet grinder to grind the batter for a smoother consistency.
• Place the batter in a warm area to ferment for at least 8 hours.
• Mix salt gently into the batter to avoid deflating the fermented batter.
• Grease the Idli molds lightly with oil to prevent the Idlis from sticking.
• Use a steamer or pressure cooker to cook the Idlis. Ensure that the water in the steamer or pressure cooker does not touch the Idlis.
• Cook the Idlis on medium heat for 10 minutes or until they are soft and spongy.
• Serve hot Idlis with chutney and sambar for a delicious breakfast.
• Store the batter in the refrigerator for up to 2 days.
• You can add some finely chopped vegetables or spices to the batter for a flavorful twist.

FAQs

Q. What is Idli Rava and where can I find it?
A: Idli Rava is a type of semolina used to make Idlis. It can be found in Indian grocery stores or online.

Q. Can I use regular semolina instead of Idli Rava?
A: Regular semolina may not give the same texture and result as Idli Rava, but it can be used as a substitute.

Q. Can I make the batter in a blender instead of grinding it?
A: Yes, a blender can be used to grind the Urad dal and Fenugreek seeds, but a wet grinder is preferred as it gives a smoother batter.

Q. How long does the batter need to ferment?
A: The batter should be fermented for at least 8 hours in a warm area.

Q. What should I do if the batter hasn’t fermented enough?
A: If the batter hasn’t fermented enough, you can place it in a warm area for a few more hours.

Q. Can I make Idlis without a steamer?
A: Yes, you can make Idlis in a pressure cooker by placing a stand in the bottom and covering the cooker with a lid without the whistle.

Q. How long does it take to cook Idlis?
A: It takes about 10 minutes to cook Idlis in an Idli cooker.

Q. How many Idlis does this recipe make?
A: The number of Idlis this recipe makes depends on the size of your Idli molds. But with the given quantity, it makes around 12-15 medium-sized Idlis.

Tips

• Quality Ingredients: Ensure you use high-quality rice, urad dal, fenugreek seeds, grated coconut, and poha (flat rice). Fresh ingredients will contribute to the flavor and texture of the dosa.
• Proper Soaking: Soak the rice, urad dal, and fenugreek seeds for 3 to 4 hours before blending them. This softens the ingredients and aids in achieving a smooth batter texture.
• Blend to Smooth Consistency: Blend the soaked rice, urad dal, and fenugreek seeds to a smooth batter. Adding enough water during blending ensures the batter is of the right consistency.
• Incorporate Coconut and Poha: Grind the batter along with grated coconut and soaked poha to a fine consistency. This step adds a unique flavor and texture to the dosa.
• Fermentation Time: Allow the batter to ferment for 8 to 10 hours or overnight. Fermentation enhances the flavor and aids in better digestion. Place the batter in a warm place for optimal fermentation.
• Add Salt after Fermentation: Mix salt into the fermented batter just before making dosas. Adding salt earlier may interfere with the fermentation process.
• Cooking Technique: Pour the dosa batter onto a hot pan and drizzle some oil over it. Cover the dosa with a lid to ensure even cooking. Cooking for 2 to 3 minutes on one side will result in a crispy bottom and a soft, fluffy top.
• Control Heat: Adjust the heat of the pan to prevent the dosa from burning or browning too quickly. Cooking over medium heat ensures the dosa cooks evenly without sticking to the pan.
• Serve Hot: Mushti Polo tastes best when served hot off the pan. Pair it with coconut chutney or any chutney of your choice for a delightful meal.

FAQs

Q. What is Musti Polo?
A: Musti Polo, or Mushti Polo, is a traditional Konkani dish. It is a type of dosa made using rice, urad dal, methi seeds, grated coconut, and beaten rice (poha). The name “Mushti Polo” originates from Konkani words, where “Mushti” or “Musti” means “Fistful” and “Polo” refers to “Dosa.” It is characterized by being cooked only on one side without flipping it over.

Q. Why is soaking the ingredients important?
A: Soaking the rice, urad dal, and methi seeds for several hours softens them, making it easier to grind into a smooth batter. This process also helps in fermenting the batter properly, resulting in a better texture and flavor of the dosa.

Q. What role does beaten rice (poha) play in this recipe?
A: Beaten rice, or poha, adds a light and fluffy texture to the Mushti Polo. It also helps in fermenting the batter faster and contributes to the overall taste and texture of the dosa.

Q. How long should I ferment the batter?
A: The batter should be fermented for about 8 to 10 hours or overnight. Fermentation helps in developing the flavors and making the dosa more digestible. Place the batter in a warm place for optimal fermentation.

Q. Can I make Mushti Polo without coconut?
A: While coconut adds a distinct flavor to Mushti Polo, you can omit it if desired. However, note that coconut contributes to the traditional taste and texture of the dish.

Q. Why is Mushti Polo cooked only on one side?
A: Cooking Mushti Polo on one side without flipping it over is a traditional method used in Konkani cuisine. This technique results in a crispy bottom and a soft, fluffy top, characteristic of Mushti Polo.

Q. Can I store leftover batter?
A: Yes, you can store leftover batter in the refrigerator for a couple of days. Make sure to cover it properly to prevent it from drying out. Allow the batter to come to room temperature before making dosas.

Q. What can I serve with Mushti Polo?
A: Mushti Polo pairs well with coconut chutney, tomato chutney, or any other chutney of your choice. You can also enjoy it with sambar or a side of spicy pickles for a delicious meal.

Recipe Suggestions

• Poha Dosa
• Moong Dal Dosa
• Adai Dosa

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes