• Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Sinamon Tales

by Monika

  • Home
  • Recipe Index
  • About
  • Work with Me
  • Media Mentions

Mangalore Buns: Easy & Delicious Breakfast

Mangalore Buns are a super simple snack that uses up your overripe bananas. They work perfectly as breakfast or with tea in the evening.

Mangalore Buns are a super simple snack that uses up your overripe bananas. My first encounter with Mangalore buns was when I was in hostel, in school.

Mangalore Buns

But it was only when I was studying in Manipal that I learnt how to make it. (P.S. until that I didn’t even know it was made from bananas!)You can eat with sambhar, chutney or even just a cup of hot coffee will do. For those wondering how I reached Manipal, this post is being written by Nivedita

Nivedita is a chef from Manipal University and joined Sinamon and me about a year ago. Mainly to help with consulting and other works. But considering the current circumstances of quarantine and the need for churning recipes faster is helping me out with the #CookTogetherAtHome project too.

You will see recipes from her too now and then her for the next 10 days. And let me assure they are delicious and 100 per cent foolproof.

Mangalore Bun Recipe

If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

Mangalore Buns: Easy & Delicious Breakfast

Print Recipe Pin Recipe
Course Breakfast, brunch, Snack
Cuisine south indian

Ingredients
  

  • 2 small bananas fully ripe
  • 1/4 cup curd
  • 1/4 tsp salt
  • 3 tsp jaggery powder
  • 100 gm whole wheat flour
  • 2 tsp oil
  • 1/4 tsp jeera roasted
  • Oil for frying

Instructions
 

  • Mash the Bananas with salt and jaggery. Keep aside
  • Add the curd and mix well
  • Add flour, jeera and knead to a smooth dough
  • Finally, add oil and knead for 30secs
  • Let it sit for 20-30 mins.
  • This dough can also be made the previous night and kept ready in the fridge too. (PS: works well overnight because it slightly ferments)
  • Take out the dough, bring it to room temp, roll it out and fry like pooris.
  • Serve hot with coffee, sambhar or coconut chutney
Tried this recipe?Let us know how it was!

Related

Tweet
Share26
Pin1
27 Shares

Breakfast & Brunch// Cooking With Fruits// Indian Breads// Kid-Friendly// Snack Box Recipes// Street Food Series// Tea Time Snacks// VegetarianLeave a Comment

« Best Ever Sheet Pan Grilled Chicken
Gooseberry Rice | Nellikai Sadham | Amla Rice »

Leave a Reply Cancel reply

Get my new books on Salad in your inbox. Subscribe now

About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2025 · Hosted by WPfog