Mangalore Recipes

Mangalore Recipes have a unique south Indian taste. There is much use of spices in their ingredients for dishes. Recipes from Kane fish fry or Pathrode, all of them have a special Mangalore dish taste.
Spotted Colocasia Leaves
Colocasia Leaf Fried Pathrode
Spotted Colocasia – Fried Pathrode
Tamarind – Lemon size
Spotted Colocasia Leaves – 15
Urad dal (Split black lentils) – 2 cups
White rice – 2 cups
Asafoetida – small nut sized.
Powdered salt – 1 small spoon
Dry Red Chilli – 10 (for less spicy 7-8)
Powdered white rice – 1 cup.
Oil – to fry

Preparation method:
  • Wash all the Colocasia leaves in clean running water first and remove the stem and fibrous portions on the back of the leaf. Then keep it aside.
  • In a pan, fry the Urad dal on a medium flame, till they turn to light brown color. Keep it aside to cool down.
  • Grind the Chilli, Urad dal and rice together in a mixer. Run the mixer till it turns to fine powder.
  • In a small bowl, dip the tamarind in 1 ½ cup of water and leave it till it turns into a sour liquid. Throw the remaining fibrous portion of the tamarind. 
  • In the same water, add asafetida and salt powder. Stir it well and then pour the fine powder into it. Mix it well to make a thick paste.
  • Apply the paste on the back side of the leaves. The coating of the paste should not be very thick.
  • Roll the leaves to make a big loaf sized pathrode.
  • Slice the pathrode equally, with a knife.
  • Coat both side of the sliced pathrode with rice powder.
  • In a pan, pour oil and heat it.  Raise the heat after dropping the slices to oil. Shallow fry and flip the slices. Turn the heat to medium flame until it is done and looks crispy.
  • Serve with tomato sauce or ketchup. It is good to have them along with the meals.
Note: If it is on high flame after flipping, looks very crispy but tastes slightly bitter.

Mangalore Buns
Mangalore Buns
1 – Ripe Cavendish Banana
1/4 kg – Maida
1/2 Tea spoon – Cumin seeds(Jeera)
1/4 Tea spoon – Black pepper powder
1 Tea spoon – Baking soda
100gm – sugar
2 cup – curds
Oil – for frying
Salt to taste

Preparation method:
  • In a bowl, add Cumin seeds, Pepper powder, sugar and salt. Mash the ripe Cavendish banana in the bowl till it is softened and gets mixed.
  • Pour all the curds and stir it with spoon, see whether the remaining sugar has got mixed up well in it.
  • Add maida and mix it well to prepare a thick dough. The dough should be softer than Chapathi dough.
  • From the dough, make small balls of size bigger than a lemon.
  • Dust with maida and roll it with a Chapathi roller to get a round shape. Do not roll it too thin. The rolled buns are about half a centimeter thick and 7cm diameter.
  • Heat oil in a pan, on a high flame. Deep fry till it turns golden brown. Flip it in the oil and fry till it is done. Serve hot. 

    Steamed Jackfruit Dumplings
    Easy Jackfruit Dumplings
Ripe jackfruit pulp ground to paste – 5 cups
Rice rawa or wheat (Khandwa) rawa– 2 ½ cups
[Rawa or Sooji is the indian name for Semolina]
Jaggery powdered – 3 cups
Cardamom seeds powdered – ¼ Tea spoon
Salt to taste

Method of Preparation:
Soak rice rawa for an hour before mixing all the ingredients. If it is wheat rawa need not be soaked. Drain the water used for soaking and mix the paste of ground Jackfruit pulp. Mix all the remaining ingredients – jaggery, cardamom and salt to the preparation. Keep it aside for 15 minutes so that all the ingredients get absorbed into the mixture.

Cut off plantain leaves are used for putting the dumpling mixture. Idli bowls can also be used for the purpose. If idli bowls are used, fill only half of it. Put 2-3 table spoon full mixture on the plantain leaves and fold them carefully. It is best to use the idli steaming vessel. Steam the dumplings for 30-45 minutes until done. If cooker is used, steam it without the weight on top. The time is reduced to 25 minutes only for steaming. Serve hot with fresh ghee. The steamed jackfruit dumpling is a sweet and tasty snack. It is a favorite breakfast food of many south Indians.

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