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Mangalorean Evening Snack
Published On: 02 Oct 2006
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
English: Gram Flour
malayalam: Kadala Podi / Kadala Mavu
telugu: Senaga Pindi / Chenaga Pindi
hindi: Besan / Channa No Lot
Gujarati: Channa No Lot
Konkani: Chonyapitti / Sone Pet
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Make a paste of banana.
Combine it together with maida, besan, baking soda, sugar and salt, using the buttermilk and water.
:- The consistency of the batter should be in between thin and too thick.(dropping consistency)
Set aside the batter for about 3 hrs.
Add green chillies, ginger and cumin seeds and mix well.
Bring the cooking oil to smoking point.
Drop 1 tsp of the batter into the hot oil and deep fry till crispy and golden brown.
Repeat for the rest of the batter.
:- Eat when hot with hot chutney.
This recipe is for Buns, a Mangalorean recipe like Golibaje. Batter is the same that you mentioned, but it should be made like Puri.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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