Name: A Japanese Twist To Mangalore Bun
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Ingredients: Ripe banana pulp 1/2 cup; Wheat flour 1 cup; Japanese Barley flour 1/4 cup; Baking soda 1/2 tsp; Sour curd 2 tbsps; Salt 1/4 tsp; Organic sugar 1 cup; Coconut oil 1 tbsps; Ghee/Clarified butter 1/2 tsp; Fennel seed 1 tbsp; Oil for frying

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Recipes

Opposite to Bull-temple in bangalore ,there is a place where you get good authenticate south-indian breakfast. 4 year back i tried this delicious bun there for the very first time. When i saw them ,I was really wondering why it's called a bun which is not baked .But as soon as took the first bite i understood the reason behind the name. It was made from well fermented dough making it spongy ,light yet delicious ...I prepared this one using flour many times. This time i tried something different adding Japanese barley "Oo Mugi" to it. The result was truly delicious... This i prepared for the PlatterShare #BellyNiravana Programme. Goindiaorganic whose constant effort is to bring premium & exotic organic food to your reach sent me this pack of "Oo Mugi" for a Product Review.

Prep Time 6

Cook Time 20

Total Time 6 20

Served AsBreakfast, Snacks

CuisineSouth Indian

Servings

Ingredients

Instructions

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In a bowl add banana ,sugar ,salt and mix well. Add curd,coconut oil & sugar to it ,mix well. Add baking soda,salt,fennel seed ,flour & japanese barley ("Oo Mugi") flour together.
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Add this flour little by little to prepared banana mixture until you get a sticky dough. Rub ghee on the outer part of the dough & Cover it. keep it aside for 6 hour fermentation.
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Make 8 equal sized balls of the dough. Using a rolling pin, flatten them into circular disc of roughly 1-inch diameter each.It should not be thin like chapati. Heat oil ,fry these pooris at medium flame till they are light brown on both side.
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Serve hot .