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Goli Baje
Print Recipe

Goli Baje

Prep Time30 minutes
Cook Time20 minutes
Resting time3 hours
Total Time3 hours 50 minutes
Course: Snack
Cuisine: Manglorean
Servings: 8

Equipment

  • Mixing bowl
  • Deep frying Pan/Kadhai

Ingredients

  • 1 cup Maida
  • ½ cup Sour Curds
  • 1 tsp Rice flour * optional
  • 1 tbsp Coconut grated
  • 1 tsp Ginger Grated
  • 5-9 Curry leaves finely chopped
  • Coriander * optional
  • ½ tsp Baking soda
  • 1 tsp Salt * as per taste
  • 1/4 tsp Asafoetida / Hing * optional
  • 1/2 tsp Sugar *optional
  • Oil for deep frying

Instructions

  • 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.