Goli bajji also called as mangalore bajji or baje, a delightful evening snack which is very famous in Dakshina kannada. It is very simple to prepare and requires less ingredients. Goli bajji reminds me of Malleshwaram CTR hotel. They make the tastiest goli bajji’s I have ever eaten, next comes my mother-in-law with whom, I learnt this recipe. The only main technique to get crunchy, fluffy bajjis is mixing all purpose flour or maida with sour curd/yogurt.
All purpose flour/maida- 1 cup
Sour yogurt/curds- 1/2 cup
Green chillies- 2-3 chopped
Thinly sliced, small cut coconut pieces- 2 tsp (optional)
Curry leaves– few
Cumin seeds– 1/2 tsp
Sugar- A pinch
Salt- To taste
Oil- For frying
Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too. If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.
Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame. Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).
Note: Keep yogurt/curds in room temperature for 1-2 days to make it really sour.
We can also make bajjis, just by mixing maida, curds and salt.