“Goli baje !! Goli Baje !! ” They kept yelling. Suddenly out of nowhere, there were vendors coming in to sell aromatic brown balls that is when we realized that our train had slowly entered into the beautiful state of Karnataka.
Me being a curious being, I had to ask the vendor about it. He smiled and politely replied, “Goli Baje/ Mangalore bajji yaha ki specialty hai.” (i.e. Goli Baje is a specialty ) By the time I had finished speaking with the vendor. I noticed 2 things- one group of our team easily popped in the Goli baje caused it tasted yummy and couldn’t resist stopping at just one while the other group chose to stay away since it was deep fried and oily.
Goli baje a.k.a. Mangalore Bajji is made from Maida, and curd, and served as a traditional snack.
Nutritionally speaking, it is loaded in calories. Also, it has no nutrients as such apart from carbs. So think twice before you drool over these beauties and pop these tasty balls into your mouth.
Goli Baje / Mangalore Bajji
Ingredients:
Maida – 1 cup
Sour Curds – ½ cup
Rice flour – 1 tsp * optional
Coconut grated- 1 tbsp
Ginger – 1 tsp, grated
Curry leaves – 5-9, finely chopped
Coriander- finely chopped* optional
Baking soda – ½ tsp
Salt – 1 tsp * as per taste
Asafoetida / Hing – 1/4 tsp * optional
Sugar- 1/2 tsp *optional
Oil for deep frying
Procedure
In a wide bowl, take maida and add in the rice flour.
Then add in the freshly grated/chopped coconut, grated ginger, chopped curry leaves and coriander followed by the salt, sugar, baking soda and asafoetida.
Finally add in the curds slowly. Mix it properly.
The batter should be thicker than the dosa batter but not as firm as chapatti dough. It’s soft to touch. Please note: You need to get the consistency right.
Cover the batter and let it rest for 2-3 hours so that fermentation takes place.
To fry the Baje, take a dekchi. Put oil and let it heat on medium flame.
Wash your hands, wet your fingers. Scoop up the batter and make small balls and release them into the oil directly.
Fry till the goli baje turn golden brown. Then remove them carefully from the oil.
Serve hot with coconut chutney/sauce or you can just have them plain.
Kindly note: They don’t taste that great when they become cold.
In a wide bowl, take maida and add in the rice flour.
Then add in the freshly grated/chopped coconut, grated ginger, chopped curry leaves, and coriander followed by the salt, sugar, baking soda, and asafoetida.
Finally, add in the curds slowly. Mix it properly.
The batter should be thicker than the dosa batter but not as firm as chapatti dough. It’s soft to touch. Please note: You need to get the consistency right.
Cover the batter and let it rest for 2-3 hours so that fermentation takes place.
To fry the Goli Baje, take a Kadhai. Put oil and let it heat on medium flame.
Wash your hands, wet your fingers. Scoop up the batter and make small balls and release them into the oil directly.
Fry till the goli baje turn golden brown. Then remove them carefully from the oil.Serve hot with coconut chutney/sauce or you can just have them plain.
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