Goli Baje / Mangalore Bajji


With the onset of monsoon there is a great relief from the scorching heat. The first showers , lush greenery everywhere  and the distinctive smell of the wet mud reminds me of my childhood days when we used to play in the rain  .The wet weather calls for some yummy fritters or spicy chaat and piping hot Masala chai. Total Bliss!!!!!

Sharing a very popular recipe from the region of south canara.Goli Baje /Mangalore Bajji is a very popular street snack from Udupi and Mangalore region.This is prepared using Plain flour. I have used unbleached plain flour.

My contribution for our 47th #Foodiemonday #Bloghop theme of #Monsoonmadness is Goli Baje / Mangalore Bajji.

Recipe for Goli Baje / Mangalore Bajji:


1 Cup Unbleached Plain Flour

1/4 Cup Besan / Roasted Gram Flour

1 Tbsp Rice Flour

1/4 Tsp Baking Soda

3/4 Cup Sour curds / buttermilk

2 Tsp Grated Ginger

2 Green chillies finely chopped

1/4 Tsp Hing / Asafoetida

Salt to Taste

2 Tbsp  grated coconut

Few Curry leaves torn into pcs

Oil for frying


Mix all the flours and buttermilk / curd to form a thick batter. I have used butter milk to make the batter.Allow it to ferment for 2 to 3 hours. One it ferments add the chopped green chillies,grated ginger,grated coconut,hing,curry leaves,baking soda and salt. Ensure the batter is thick. Heat oil in a heavy bottom pan. Once the oil is hot, drop the batter using a spoon slowly.You can fry 3 to 4  Goli bajes at a time.Once both sides turn brown and you see them bloated it is done. Remove and place them on a kitchen towel to drain the excess oil.

Serve hot with Coconut Chutney. I have served with fried chillies and yummy tangy Tamrind chutney / Imli chutney.

Loved by my family.





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