Introduction: This recipe is made using a new frying technique called “Drop Frying”. As the name suggests, drop frying uses few drops of oil. Comparison of different frying techniques is given below:

Deep Frying: It uses large quantity of oil. The batter is dipped in hot oil. As we go on frying batch after batch, the oil starts to become thick and unhealthy. Also, deep fried items absorb more oil and have higher calories.
Shallow Frying: It uses moderate amount of oil. As the oil is poured in a flat pan, it spreads. Therefore all the oil is not utilized for frying. In this method also the oil becomes thicker as we continue to fry. The calorie contents are moderate.
Drop Frying: It uses special pan called “Paniyaram Pan” or “Takoyaki Pan” as shown in image. It consists of semi-spherical molds. Few drops of oil are put in each mold. Then batter is added in each mold. Following are the advantages of Drop Frying:
1. Drop frying uses 80% less oil, hence less calories
2. Uses fresh drops of oil for each batch.
3. Heat is focused inside the mold on the batter. Hence uniform frying takes place.
4. Much safer as compared with deep frying as no need to handle large quantity of hot oil

Step 1: Ingredients and Dough Preparation

Ingredients: Following items are required for making Mango Mangalore Buns (see Fig 2)

All purpose flour 1 cup
Fresh Mango or frozen Mango pulp 2 table spoon
Sweet Potato boiled mashed 2 table spoon
Fresh curds/ yogurt 3 tea spoon
Sugar 3 tea spoon
Baking soda ½ tea spoon
Pinch of Salt
Mango essence 2 to 3 drops
Oil for frying 3 to 4 tea spoon

To make
batter, in a bowl put flour, pinch of salt, baking soda, and curds. Pour one tea spoon oil in the bowl. Take out the pulp from the mango and put it in mixer and add two tea spoon sugar. Make smooth paste and add it to the bowl along with mango essence as shown in Fig 3. Knead and make soft dough as shown in Fig 4. Cover this dough using wet cloth and keep it aside for fermentation for 4 to 5 hours.

In another bowl, mash the boiled sweet potato. Add 2 tea spoon of sugar. Mix it well and keep it aside.

Step 2: Pre-heat Paniyaram Pan

Pre-heat Paniyaram Pan on slow heat. Once the pan is hot, put few drops of oil in each mold of the pan as shown in Fig 5.

Step 3: Stuffing the Dough Balls

Take out the fermented dough and knead well. Make 11 equal parts and make them into round balls. Spread the balls to make it in flat round shape. Put small amount of stuffing at the center and enclose it from all around with dough as shown in Fig 6.

Step 4: Drop Frying (1)

Slightly flatten the stuffed balls. Put them one by one in each of the molds as shown in Fig 7 and Fig 8.

Step 5: Drop Frying (2)

After about 3 to 4 minutes, pour one or two drops of oil on each of the buns. Then flip them for uniform cooking as shown in Fig 9.

Step 6: Serving the Drop Fried Mango Mangalore Buns

Once both sides are done take out the buns in a bowl. Serve them hot with chilled mango juice.

Step 7: Variations

In place of mango essence you can put cardamom powder.
Put small pieces of dry fruits in the stuffing.
If Mango is not available, use ripe banana. Traditionally Mangalore Buns are made using ripe bananas. (refer Fig.12)

For more recipes using drop frying and for videos please click following links:

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