Goli Baje or Bajji also called as Mangaluru Bajji is a Karavali dish which is hugley popular everywhere. Its made of very simple ingredients and doesnt take a lot of effort but the result is just awesome. Its crisp on the out and spongy in the inside. Its flavorful and a hit with both young and old. Since the ingredients are very easily available, it can be made in large quantities like functions or parties. Its served with simple coconut chutney or tastes great with tomato ketchup or any of the sauces/dips!
For Coconut or Kayi chutney please click on this link -
To Serve 4
- Maida / All purpose flour - 300 gms [appx.]
- Rice flour - 50 gms [appx.]
- Soda bi Carbornate - 1/2 tsp
- Sour curds - 1 big cup
- Green chilli - 5-6 [depending on the vartiety and heat] finely chopped
- Curry leaves - 3-4 sprigs finely chopped
- Coriander leaves - a bunch finely chopped
- Coconut - about 50gms or 1 cup very finely chopped
- Ginger - 2 inches fresh ginger very finely chopped.
- Cumin - Optional, about 1-2 tsp [i havent used it in this preparation]
- Oil - for deep frying [sinful i know! ;)]
- Salt to taste
How to prepare -
- In a large mixing bowl, mix the Maida and Rice flour along with the salt, cooking soda and sour curds. This mixture has to set for about 2-3 hours before other ingredients are added. Make sure the mixture is not too runny as it has to be dropped in the hot oil for frying.
- After the flours soak for about 2-3 hrs, add the rest of the above mentioned ingredients which are all finely chopped. Green chillies, curry leaves, coconut pieces, ginger. If the dough looks a little dry sprinkle some water or more curds and mix really well.
- Meanwhile heat oil in a kadai or fry pan and bring it to smoke point and reduce the heat to low-medium as the bajjis need to cook through. If the heat is too much then it will be undone inside or might get burnt or darker outside. For perfectly golden coloured bajjis, heat should be appropriate and preferably low-medium.
- Drop the mixed dough slowly into the hot oil and turn it when its done on one side. Make sure the colour is uniform and then finally take it out on a kitchen paper towel to drain any excess oil.
- Serve it with coconut chutney or ketchup or any dips of your choice. Tastes best when served hot!
- Avoid grating the ingredients as it tends to make the dish soggy and strong flavours like ginger will empower subtler ones and instead chop them finely.
- Well soaked and elastic consistency dough will not absorb lot of oil.
- Also keep a check on the soda used as it tends to absorb a lot of oil. If by chance lot of oil is being absorbed, add some more maida, rice flour and a pinch of salt to balance it.
For Coconut chutney please click on this link -