Goli Bajje

Mangalore / Udupi special !!!! Goli baje or mangaluru bajji is a popular snack in this region. These dumplings are soft in texture and elastic due to the maida and curd combination but are really tasty to eat. The consistency of the dough should be of dropping consistency i.e. thicker than dosa dough. If the curd or the buttermilk you are using is sour your baje will definetly taste well. Sometime one can add baking soda to the batter so that it puffs more (else it’s not recommended if the curd is sour)
Drop in your likes and comments which really motivates me till then take care J
Prep Time
10 minutes + batter resting time.
Cooking Time
20 Minutes
All Purpose Flour / Maida
Grated Ginger
Minced Green Chillies
Finely Chopped Curry Leaves
Curd / Buttermilk
Finely Chopped Coconut
1 Cup
1 Tsp.
1 Tsp.
2 Tsp.
½ Cup
To Taste
¼ Tsp.
2 Tsp.
To Deep Fry
1.     Mix all the above ingredients together (except oil). Let it rest for 3-4 hours. Mix well so that there are no lumps.

2.     Heat oil in a pan for deep frying the bajjis.
3.     Wet your finger and take a small ball size of the batter and drop it into the hot oil.
4.     Fry it till golden brown. Drain it onto a paper towel.
5.     Serve hot Goli baje with coconut chutney.


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