Mangalore Bajji Recipe
Goli baje or Mangalore bajji is a very tasty evening tea time snacks originated in Mangalore, Karnataka.
Servings Prep Time
4 180minutes
Cook Time
10minutes
Servings Prep Time
4 180minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Finely chop the ginger, green chili, curry leaves and coconut.
  2. Take maida flour in a large bowl and add in rice flour, chopped ginger, green chili, curry leaves, coconut pieces, salt and cooking soda. Add 1/2 cup of curd and mix well. The batter consistency should be thicker than dosa batter and softer than chapatti dough. If the batter is thick goli bajes will become hard and if the batter is watery then goli bajes will suck more oil. You can add 1 or 2 tsp of water or flour to get the right consistency.
  3. Mix the masala goli baje batter well. Ensure that there are no lumps. Once the batter is well mixed cover it and keep it for 2-3 hours for fermentation. You can reduce the time but the texture and taste will be better with fermented batter.
  4. Now to fry masala golibajes, take oil in a frying pan and heat it. Keep the stove at medium flame. Now scoop out gooseberry sized batter using fingers and carefuly drop it in the oil. Wet the fingers with water before scooping out the batter.
  5. Fry the goli baje or mangalore bajji under medium flame until they reach nice golden brown colour. you have to keep turning golibajes frequently while frying. So that they will get fried evenly. Serve these masala golibaje with or without coconut chutney and tea.