

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Fluffy, slightly sweet Mangalore Buns with creamy Sagu. A kid-approved, energy-giving comfort food!

Soft, fluffy, and slightly sweet deep-fried bread from the coastal city of Mangalore. Made with ripe bananas and a tangy hint of yogurt, these buns are a perfect breakfast or evening snack.
Serving size: 2 pieces

A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Serving size: 0.25 cup

A fragrant and mildly spiced mixed vegetable curry from Karnataka, simmered in a creamy coconut and green chili masala. This classic side dish is the perfect partner for fluffy pooris, set dosas, or chapatis.
Serving size: 1 cup


Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!


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Fluffy, slightly sweet Mangalore Buns with creamy Sagu. A kid-approved, energy-giving comfort food!
This mangalorean dish is perfect for lunch or dinner. With 993.74 calories and 17.71g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the banana mixture. In a large bowl, peel and mash the ripe bananas until smooth with no lumps. Add sugar to the mashed bananas and mix well until the sugar dissolves completely. Stir in the curd, melted ghee, cumin seeds, and salt. Mix everything together until well combined.
Knead and ferment the dough. In a separate bowl, whisk together the maida and baking soda. Gradually add the flour mixture to the wet ingredients, mixing as you go. Knead into a soft, sticky dough. Do not add any water; the moisture from the bananas and curd is sufficient. Cover the bowl with a lid or plastic wrap and set it aside to ferment in a warm place for at least 8 hours, or overnight.
Roll out the buns. After fermentation, the dough will be light and airy. Gently knead it for a minute. Divide the dough into 8 equal portions and roll them into smooth balls. Lightly dust a rolling surface with flour and roll each ball into a thick circle, about 1/4-inch in thickness. They should be smaller than a regular puri.
Deep fry the buns. Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top immediately. Carefully slide one rolled bun into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry for about 1-2 minutes per side, until it turns golden brown and is cooked through. Remove the bun with a slotted spoon and drain it on a wire rack or paper towels to remove excess oil. Repeat the process for the remaining buns.
Serve the Mangalore buns hot with your favorite chutney or just as they are.
Grind the Chutney Base (5 minutes)
Prepare the Tempering (Tadka) (5 minutes)
Prepare the Coconut Masala Paste
Cook the Vegetables
Prepare the Tempering (Tadka)
Combine and Serve (5 minutes rest)
Sauté Masala and Combine
Simmer and Finish