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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Mangalore Buns + Video!

March 31, 2010

Mangalore Buns + Video!

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ಮಂಗಳೂರು ಬನ್ನ್ಸ್As far as I know, the Mangalore buns are found only in Mangalore. Although you find a Mangalorean restaurant or Udupi hotel (as it’s commonly known outside Mangalore/South Kanara) blooming in every nook & corner of the world, rarely do you see the Mangalore buns on the menu. Every die hard Mangalorean will vouch for the taste & instant gratification that this humble snack provides. Along with goli baje, another quintessential Mangalorean tea time snack, the Mangalore bun remains my all time favourite.

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Mangalore Buns | Banana Buns | Banana Poori

 

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The first time I attempted to make Mangalore buns, they looked like this!

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Recipe Source: The Mangalore Ladies Club Cookery Book
 
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Mangalore Buns

Made with bananas, this humble yet satisfying snack is a popular item on the breakfast menu in the Mangalore-Udupi region. These mildly sweet banana pooris are served with coconut chutney and/or thin sambar for a satisfying, filling breakfast.
5 from 3 votes
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Course: Breakfast
Cuisine: Mangalorean
Keyword: Bananas, Buns, Deep Fried, Poori
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 8 hours
Total Time: 8 hours 35 minutes
Calories: 1477kcal
Author: Shireen Sequeira

Ingredients

  • 250 grams all purpose flour (maida)
  • 2 small or 1 large overripe bananas
  • 2 tablespoons plain yogurt (curd)
  • 2-3 tablespoons granulated sugar
  • 1/2 teaspoon cumin seeds (optional but recommended)
  • 1/2 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon oil or melted ghee
  • oil for deep frying

Instructions

  • In a large flat vessel (used for kneading dough) mix all the ingredients except maida (curds, sugar, soda bicarb, salt, oil/ghee & mashed bananas. Reserve about a quarter of the flour and add the rest in parts to the wet mixture. Knead to incorporate all the flour except the reserved one. Add very very little water (about a teaspoon or two) at a time ONLY if required to help knead. Actually adding more water will make a mess of your dough, so even wetting your palms while kneading is enough as the wet ingredients have enough moisture to help knead the dough. Use up the reserved flour if the dough is too pasty after adding the wet ingredients.
  • Keep the dough ball covered for 8 hours or overnight in a warm place.
  • Make small balls of dough & roll thick ( 5-6cms diameter – about the size of pooris)
  • Deep fry until golden brown
  • Serve hot with coconut chutney

Notes

The buns keep for 3-4 days if stored in an airtight container. They can be eaten plain without any accompaniment

Nutrition

Nutrition Facts
Mangalore Buns
Amount per Serving
Calories
1477
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
44
mg
15
%
Sodium
 
1465
mg
64
%
Potassium
 
1615
mg
46
%
Carbohydrates
 
298
g
99
%
Fiber
 
16
g
67
%
Sugar
 
70
g
78
%
Protein
 
31
g
62
%
Vitamin A
 
284
IU
6
%
Vitamin C
 
31
mg
38
%
Calcium
 
114
mg
11
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Breakfast, Mangalorean Recipes, Recipes With Video Tagged With: Mangalorean Specials

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Comments

  1. Sharmilee! :) says

    April 4, 2011 at 4:50 am

    Looks so tempting, want to give a try soon

    Reply
  2. Shireen says

    April 4, 2011 at 5:01 am

    You must try Sharmilee 🙂 they are delicious 🙂

    Reply
  3. Deepti says

    September 7, 2011 at 6:37 am

    First time to ur lovely space…glad to follow u

    I had tasted these buns from my Mangalorean house owner while I was in Bangalore…Thanks for sharing the recipe…Need to give a try…

    http://www.panchamrutham.blogspot.com/

    Reply
  4. Nisha Castelino says

    August 24, 2012 at 11:23 am

    I tried this recipe and the buns turn out perfect. I substituted soda bicarb with yeast though.

    Reply
  5. Shireen Sequeira says

    August 24, 2012 at 11:37 am

    Thanks a lot for trying Nisha! So glad to know that they turned out right 🙂 Yeast is a good idea – i'll try it whenever I run out of soda bicarb

    Reply
  6. Anonymous says

    September 3, 2012 at 10:08 am

    mangalore buns awesome

    Reply
  7. Anonymous says

    September 27, 2012 at 1:46 pm

    Dear Shireen,

    Thank you for taking the time to help me re-discover and appreciate Mangalorean cuisine. I have tried a few of your recipes and they have turned out perfect everytime.

    Keep up the good work and keep them coming!!!!!

    Reply
  8. Shireen Sequeira says

    September 27, 2012 at 2:11 pm

    @ Anonymous: Thanks so much for your feedback! I am so glad that you re-discovered Mangalorean cuisine through my blog and enjoyed the recipes too. Do keep trying and if & when possible click a picture and send it to me on [email protected], I will then post it in the Tried & Tested section of this blog and my Facebook page too!

    Reply
  9. Anonymous says

    October 10, 2012 at 2:41 pm

    Hi Shireen,

    I used to love these when I was younger. I was wondering if it is possible to bake them. I know they won't taste the same but it might be a healthier option. For how long and at what temperature would you let them rest in the oven at?

    Reply
  10. Shireen Sequeira says

    October 10, 2012 at 4:05 pm

    Hi Anonymous: I have tried baking them years ago but they didn't turn out as good as the deep fried version – or maybe that's just my opinion. Since I tried baking a few years ago I honestly don't recall what temperature/bake time I used. I guess you could try baking them at 200 degree C for maybe 10 minutes (I am not sure, just guessing – please use your judgement here) Good luck!

    Reply
  11. Jos says

    December 28, 2012 at 6:41 pm

    Hey shereen,
    I guess the Mysore bananas is a perfect one for buns. Which one do you use here.
    Jos

    Reply
  12. Jos says

    December 28, 2012 at 6:44 pm

    Hi,
    I guess the mysore the perfect match for buns is the Mysore balehannu. Which one do you prefer here.
    I have tried with the normal ellaki balehannu. It

    Reply
  13. Shireen Sequeira says

    December 31, 2012 at 4:42 pm

    Hi Jos, you can use mysore banana or elakki too. I have never used mysore variety as we don't get it here

    Reply
  14. Shireen Sequeira says

    January 13, 2013 at 5:35 am

    Doris, please elaborate your comment by emailing me on [email protected]

    Reply
  15. Kavisha Pinto says

    July 31, 2013 at 12:46 pm

    Thanks Shireen. Satisfied my craving of mangalore buns by using your recipe. They turned out fab.

    Reply
  16. Shireen Sequeira says

    July 31, 2013 at 7:30 pm

    Thanks a ton Kavisha! Glad you liked the buns 🙂 BTW, I am a huge fan of the many blogs you write. Loved the posts on your delivery experiences. You crack me up 😀 Thanks & keep up the good work 🙂

    Reply
  17. Ashitha says

    November 19, 2013 at 12:31 pm

    Keith loves these buns.. dad used to get everyday for him when we were in Mlore during diwali. I tried this recipe.. but I used wheat flour instead of maida. Trying to avoid maida as much as possible. They came out well. Keith keeps singing hot cross buns when I make them. makr

    Reply
  18. seema colaco says

    March 1, 2014 at 9:44 am

    Hi
    i prepared this, it was so nice…Thank shireen

    Reply
  19. Shireen Sequeira says

    March 1, 2014 at 12:20 pm

    Hi Seema, thanks so much for your feedback 🙂 glad to hear that you enjoyed it!

    Reply
  20. Meghna Heblekar says

    October 16, 2014 at 11:56 am

    Hi Shireen. Can i use baking soda instead of sida bicarb? How much baking powder should i use?

    Reply
  21. Shireen Sequeira says

    October 19, 2014 at 1:27 pm

    @ Meghna: I am not sure I got your question. Baking Soda is the same as Soda Bi Carb. Baking powder is totally different. If you want to substitute baking soda with baking powder you can however baking powder is not as strong as soda. I guess you could use 1/2 teaspoon of baking powder (I have never tried substituting though)

    Reply
    • Madhumitha says

      May 3, 2019 at 5:49 pm

      Hi…actually I never use baking soda or yeast while making buns but still they turn out really tasty and fabulous.

      Reply
      • Shireen Sequeira says

        May 4, 2019 at 11:45 am

        That’s good to know, I will try it out soon!

        Reply
  22. Night Blahhber says

    November 25, 2014 at 3:51 pm

    Hi Shireen,

    I have tried these ones and they turned out slightly hard, not so soft as i would like them to be.
    However i am attempting them again tonight , do you think time factor is important or is 4-5 hours do the same trick ?
    I follow your blog religiously and has substituted my phone calls to mom back in India (in a good way though..haa )

    Thanks,
    Hazel Pinto, UK

    Reply
  23. Shireen Sequeira says

    November 27, 2014 at 6:26 am

    @ Hazel: Sorry for the delay in responding…I think 4-5 hours is good enough. The buns may have turned hard if your dough was stiff.If the dough is stiff then rolling into pooris will be hard as the dough will be unyielding.

    Make sure you knead it sufficiently well for at least 5-6 minutes, moisten your palm with some ghee while kneading and I hope you have satisfactory results the next time over 🙂 good luck!

    Reply
  24. Shilpa Kamath says

    June 9, 2015 at 9:45 am

    Hi
    Can i use eno powder instead of soda bicarb?

    Reply
  25. Shireen Sequeira says

    June 9, 2015 at 9:56 am

    Shilpa Kamath: I have never used eno so not sure. Eno is mostly used for thinner batters (like dosa) than a proper dough (like chapathi dough) as it facilitates rapid fermentation and rising (in a matter of seconds). If you use it then perhaps you don't need to keep the dough overnight but I really have no idea about how it will taste

    Reply
  26. Deepa M J Prabhu says

    May 13, 2018 at 8:45 am

    Hi Shireen,

    I recently moved to australia and whenever I have a craving for anything mangalorean, your website is the place I go to!!! I have tried quite a few of your recipes including the buns(which turned out just how they should be)..you make cooking simple and easy.. Thank you!!! and look forward to trying more of your stuff 🙂

    Reply
    • Shireen Sequeira says

      May 17, 2018 at 4:48 pm

      Hi Deepa,

      Thank you so much for your wonderful comment! You just made my day 🙂 Glad to note that my website is your go-to place for Mlorean recipes! Do stay tuned for more!

      Reply
  27. Ruth says

    January 23, 2020 at 8:48 am

    Thanks Shireen, these came out super delish! They were crispy on the outside and soft on the inside.

    Reply
    • Shireen Sequeira says

      January 26, 2020 at 8:03 am

      So happy to hear that Ruth! Thanks for the feedback!

      Reply
  28. Lavina D’Souza says

    January 27, 2020 at 11:07 am

    Dear Shireen,
    If would not dare to try this recipe, if I did not see it on your website. I have tired many of your recipe and they have been all so successful, I felt I could give this a go and I was pleasantly surprised and so excited ( I live in Canada and it is winter now , it’s hard to find a warm place unless I take it to bed with me , but dough and I are not there yet:) ….)anyways it worked and the buns were delicious. If anyone is curious I kept the dough in the oven. Thank you again for the trouble you go through to put this recipes together. I really appreciate it.

    Reply
    • Shireen Sequeira says

      January 27, 2020 at 9:01 pm

      Hi Lavina,

      Your comment made my day! The dough and I are not there yet part made me LOL! So cute! Thanks for the appreciation! I am super glad to know that the buns were a hit! Thank you for giving the recipe a try! Your words mean so much to me and make all the effort so worth it! Thanks and do stay tuned for more recipes!

      Reply
  29. Usha says

    April 30, 2020 at 11:54 am

    I tried the recipe today and happy to share that it turned out super delicious. Infact my Bangalorean friend its was the best bun she has ever had :).
    Though handling the dough was very messing, i still will make it again.
    Also in the written recipe you have not mentioned cumin, while in the video its there. If possible do update it.

    Reply
    • Shireen Sequeira says

      May 1, 2020 at 9:03 pm

      I am so thrilled to receive your feedback Usha! Thanks for trying the recipe and I am so glad that your friend liked it so much too!

      Reply
  30. Sharon Fernandes says

    May 8, 2020 at 2:33 pm

    Hi Shireen,
    Made these today and for the first time proofed it in the instapot. They turned out amazing. Thanks.

    Reply
    • Shireen Sequeira says

      May 8, 2020 at 10:16 pm

      Hi Sharon,

      That’s wonderful! I am so glad you liked them! Instapot! Wow! How long did it take to proof?

      Reply
  31. Gen says

    December 11, 2020 at 7:10 am

    What do I do if my dough turns out too tough?

    Reply
    • Shireen Sequeira says

      December 12, 2020 at 6:47 pm

      Hi Gen,

      If you did not add any extra flour while kneading the dough it should be soft and pliable actually. If it is too tough you could try kneading it slightly with palms slightly moistened. But pls bear in mind that over kneading can harden the buns..

      Reply
  32. Ranjita Pai says

    June 28, 2021 at 9:48 am

    Hi Shireen!
    I tried ur recipe fr Mangalore buns.very easy to make and super delicious! Thanku so much.

    Reply
    • Shireen Sequeira says

      June 30, 2021 at 2:12 pm

      Hi Ranjita! Thank you so much for the wonderful feedback!! So glad you liked it!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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