Mangalore Buns | How to make Mangalore Buns

By Shri Kripa  |  17th Dec 2016  |  
5 from 1 review Rate It!
  • Mangalore Buns , How to make Mangalore Buns
Mangalore Buns by Shri Kripa
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About Mangalore Buns Recipe

Mangalore Buns are mildly sweet, deep-fried poori which has a honeycomb texture inside. It is a pure bliss to have this super tasty breakfast once in a while. The main ingredient of this delicacy is Banana and curd. That is the reason it has the fragrance, little sour, melt in a mouth texture and a sweetish taste. In Mangalore, each and every hotel in any nook and corner will offer this super yummy dish throughout the day as a snack. Usually, they serve this with coconut chutney or super thin dhal which is called as Thovve. In our household, we relish this with Thovve. Thovve is nothing but cooked Toor dal boiled with slit green chillies, lots of asafoetida and salt and seasoned with coconut oil, mustard, and curry leaves. Usually, buns are prepared by using all-purpose flour but I normally make this by using whole wheat as a healthy choice.

Mangalore Buns is an authentic dish which is perfect to serve on all occasions. The Mangalore Buns is delicious and has an amazing aroma. Mangalore Buns by Shri Kripa will help you to prepare the perfect Mangalore Buns in your kitchen at home. Mangalore Buns needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mangalore Buns . This makes it easy to learn how to make the delicious Mangalore Buns . In case you have any questions on how to make the Mangalore Buns you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shri Kripa. Mangalore Buns will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mangalore Buns

Ingredients to make Mangalore Buns

  • Whole wheat flour – 3 to 4 cups
  • curd – ½ cup
  • sugar – 6 to 7 teaspoons
  • salt – 1tsp
  • Cooking soda – 1 teaspoon
  • Mashed bananas – 4 (small variety)
  • cumin seed – 1 tablespoon
  • coconut oil – 2 teaspoon
  • oil- to fry

How to make Mangalore Buns

  1. Take one mixing bowl; pour in curd, sugar, salt, cooking soda.
  2. Mix nicely in a circular motion by using your hand.
  3. When sugar dissolves, add in mashed bananas and cumin.
  4. Starts making dough by adding Whole wheat flour or All-purpose flour or half and half, however, you prefer.
  5. The dough should be little sticky,not like a roti dough.
  6. At this stage, pour in coconut oil and coat this on the outer side of the dough.
  7. Now keep this oil- applied dough in a bigger container and keep aside for 8 hours.
  8. It should ferment, rise and becomes double.
  9. Next day morning, Keep oil in a thick kadai for heating.
  10. When it becomes hot, take the fermented dough and keep it ready.
  11. Don’t mix or knead the dough. Take a small amount of dough, make this into ball and roll the ball into discs with 1/2 centimeter thickness .
  12. Slip the rolled disc into hot oil, when it comes up, immediately starts pressing from the back of the frying spoon.
  13. fry nicely on both the sides by flipping.
  14. Serve these fluffy and soft buns either with Thovve (description given in the introduction) or coconut chutney.

My Tip:

It will take almost 7 to 8 hours in normal weather. In cold areas, even more, time is needed. I keep it for almost 20 hours rising in Bangalore weather.

Reviews for Mangalore Buns (1)

aliza singh2 years ago

thanks for sharing this..they look so nice!

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