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Mangalore Fried Dough BallsImage for illustration only
Peanut-freeSesame-freeVegetarianEgg-freeContains dairy

Mangalore Fried Dough Balls

A traditional Indian delicacy featuring a pillowy, cloud-like interior encased in a delicately crisp, golden exterior. The infusion of fresh ginger, aromatic curry leaves, and velvety yogurt achieves a sophisticated balance of flavors, offering an aromatic and comforting experience ideal for elegant entertaining or as a refined appetizer.

Prep
15 min
Servings
4
Difficulty
Medium
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Answer first

What to know about Mangalore Fried Dough Balls

Fried fritters in a Mangalore–Karnataka style: crisp on the outside, soft and airy within, gently spiced with ginger and fragrant curry leaves. A classic street snack to serve with chutney or tea, a dairy dish suitable for vegetarians.

Timing
35 min
Serves
4
Dietary notes
Peanut-free, Sesame-free, Vegetarian, Egg-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1In a bowl, mix 1 cup of white flour with half a tablespoon of rice flour.
  2. 2Add 6 tablespoons of sour yogurt (or fresh yogurt).
  3. 3Combine 1 teaspoon chopped ginger, 7 to 8 chopped curry leaves, 1 to 2 chopped green peppers, 1 tablespoon grated coconut, and 2 tablespoons chopped cilantro.
  4. 4

Nutrition

Calories
50
Protein
0.1g
Carbs
0.6g

Chef tips

For a lighter texture, use fresh yogurt. If the batter is too thin after resting, add a bit more all-purpose flour.

Culinary reasoning

A traditional Indian delicacy featuring a pillowy, cloud-like interior encased in a delicately crisp, golden exterior. The infusion of fresh ginger, aromatic curry leaves, and velvety yogurt achieves a sophisticated balance of flavors, offering an aromatic and comforting experience ideal for elegant entertaining or as a refined appetizer.

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Mix 1 teaspoon of sugar and salt to taste.
  • 5Combine all ingredients gently.
  • 6Gradually add 4 to 5 tablespoons of water, mix well until a thick mixture is obtained.
  • 7Add a quarter of a teaspoon of baking soda and mix well.
  • 8Cover the mixture and let it set for 3 hours; If you are in a hurry, you can leave for 30 minutes to an hour, but the texture may change.
  • 9If the mixture is thin after rising, add 1 to 2 tablespoons more white flour, avoid rice flour to maintain softness.
  • 10Heat oil in a pan on medium heat for deep frying.
  • 11Drop spoonfuls of the mixture into the hot oil and fry until golden brown on both sides.
  • 12Remove the pieces with a slotted spoon and place on paper towels.
  • 13Serve hot with coconut sauce.

    • Ingredients

    • 1 cup all-purpose flour
    • 1/2 tablespoon rice flour (optional, check labels for cross-contamination)
    • 1 teaspoon finely chopped ginger
    • 1 to 2 chopped green chilies
    • 7 to 8 chopped curry leaves
    • 2 tablespoons chopped cilantro
    • 1 tablespoon grated or finely chopped coconut (optional, check labels for cross-contamination)
    • 6 tablespoons sour yogurt (or fresh yogurt, check labels for cross-contamination)
    • 4 tablespoons water (or as needed)
    • 1 teaspoon sugar
    • 1/4 teaspoon baking soda
    • Salt to taste
    • Oil for deep frying (check labels for cross-contamination)

    Nutrition

    Calories
    50
    Protein
    0.1g
    Carbs
    0.6g

    Chef tips

    For a lighter texture, use fresh yogurt. If the batter is too thin after resting, add a bit more all-purpose flour.