Mangalore Buns is a deep-fried bread originating from the

Udupi Udupi () also known as 'Odipu' () is a city in the Indian state of Karnataka. It is the administrative headquarters of Udupi district, and one of the fastest-growing cities in Karnataka. Udupi is one of the top tourist attractions in Karnataka an ...

Mangalore Mangaluru (), formerly called Mangalore ( ), is a major industrial port city in the Indian state of Karnataka and on the west coast of India. It is located between the Laccadive Sea and the Western Ghats about west of Bengaluru, the st ...

region of Karnataka, India, and part of

Mangalorean cuisine Mangalorean cuisine is a collective name given to the cuisine of Mangalore. Since Mangalore is a coastal city, fish forms the staple diet of most people. Mangalorean Catholics' ''Sanna-Dukra Maas'' (''Sanna'' – idli fluffed with toddy ...

Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Kannada- Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Karavali region of the state of Karnataka. Most of Udupi cuisine is ...

. The buns are mildly sweet, soft and fluffy puri-like deep-fried bread, primarily made of

all purpose flour All or ALL may refer to: عرص Biology and medicine * Acute lymphoblastic leukemia, a cancer * Anterolateral ligament, a ligament in the knee * ''All.'', taxonomic author abbreviation for Carlo Allioni (1728–1804), Italian physician and prof ...

and banana. On the origins of this Mangalore staple, legend has it that a Temple cook did not want the bananas offered by the devotees to get spoilt. So he gathered the ripe bananas, mashed them up, mixed it with dough, fried them up and offered them as Prasad to the devotees. Usually served with a spicy

coconut chutney Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut ...

and sambar, they are also eaten without any accompaniment. Variations of this dish also incorporate

finger millet Finger millet (''Eleusine coracana'') is an Annual plant, annual herbaceous plant widely grown as a cereal crop in the arid and Semi-arid climate, semiarid areas in Africa and Asia. It is a tetraploid and Self-pollination, self-pollinating speci ...

and

Sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...

References

Mangalorean cuisine Karnataka cuisine Geographical indications in Karnataka {{India-cuisine-stub