About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, March 10, 2009

Mangalore Buns


I was quite young when I heard of this dish for the first time, and I wondered.... "Why is it called buns?? why not pakoras or bhajjis or something?? Its nothing like the actual buns...!!!!"  Initially, I found this whole "Mangalore Buns" thing pretty strange, 'coz it was not actually buns, it was only mildly sweet (neither was it a savory, nor was it exactly a sweet dish - and I was told that's how its supposed to be), and its eaten with chutney!!!!!!! I thought i'd never get myself to like something this different. But after trying it a couple of times, I actually started liking them. These mildly sweet, banana flavored, deep fried treats indeed taste great with a spicy chutney!!!  They are different.... You should try it sometime, if you still haven't.

As the name suggests, this is an authentic Mangalorean recipe. Scan the menu of any local restaurant in Mangalore and you are sure to find "Buns" on it. While I like my buns with coconut chutney and a hot cup of tea, they can also be had with some steaming hot sambhar. I am posting this on the request from a few of my readers. Sorry about the delay, people... But I hope y'all like the recipe! :)



1 cup Maida/All purpose flour

1 ripe Banana, medium sized

1-2 tbsp Curd/Yogurt

4-5 tsp Sugar

1 tsp Jeera seeds

1/2 - 3/4 tsp Baking soda

1/2 tsp Salt

Oil for deep frying


  1. Mash the banana completely with your hands; Add the rest of the ingredients, except oil, and make a dough; The dough should be of the chapati dough consistency. Note: Be very careful while adding yogurt; Yogurt gives out some water and tends to make the dough watery. So, start with very little quantity and then add more, as required.
  2. Cover and set aside for 4-5 hours.
  3. Heat oil in a frying pan on low-medium heat; A tiny ball of dough dropped into the oil should rise immediately - That's when the oil is ready.
  4. Pull out ping pong sized balls of dough and pat them in between your palms to make pooris out of the dough; You could also use rolling pin to make the pooris. Note: If you are using your hands for making pooris, greasing them with a few drops of cooking oil would help.
  5. Drop the pooris in oil and deep fry on both sides until they turn brown; Note: While deep frying, press and keep them inside the oil for a few seconds, just like how you would do for ordinary pooris - This helps them fluff up!
  6. Remove from oil and drain on paper towels; Serve hot with coconut chutney/Sambhar and enjoy.

Wednesday, March 4, 2009

And the Winner of the "Chutney/Dip Mania" is........

Sanika for her Kokum Chutney  @ "Spicy & Tangy....Sweet & Yummy!!!!"

There were about 521 votes on the whole, and Kokum Chutney won with 240 votes (46%)!!!!!

A big THANKS to all Mane Adige readers and also my fellow bloggers for making this event a huge success! :)

Congratulations, Sanika!!! :) Expect to see a mail from me in your inbox pretty soon...