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Goli Baje, also known as Mangalore Bajji or Mysore Bonda, is a popular South Indian snack that originated in the coastal region of Karnataka, India. It is a deep-fried fritter made from a fermented batter of urad dal (split black gram), rice flour, and spices.
The name “Goli Baje” translates to “round fritters” in the local language, Kannada. The snack gets its distinct taste and texture from the fermentation process, which allows the batter to become light, fluffy, and crispy when fried.
Traditionally, Goli-Baje is prepared by grinding soaked urad dal into a smooth paste and mixing it with rice flour, yogurt, ginger, green chilies, curry leaves, and other spices. The batter is then left to ferment for a few hours, which enhances the flavor and aids in the fritters’ softness.
Once the batter is ready, small portions are dropped into hot oil and deep-fried until they turn golden brown. The resulting Goli-Baje are crispy on the outside with a spongy, pillowy interior. They are typically served hot with coconut chutney, sambar (a lentil-based soup), or a tangy tomato chutney.
Goli-Baje is a favorite tea-time snack and is also served as an appetizer in many restaurants and street food stalls across South India. Its irresistible taste, combined with the unique texture, has made it a beloved dish for locals and a must-try for anyone exploring the diverse culinary delights of Karnataka. Here’s a step-by-step recipe to make Goli-Baje:
Ingredients Of Goli Baje:
- Urad dal (split black lentils)
- Rice flour
- Yogurt
- Ginger
- Green chilies
- Curry leaves
- Asafoetida (hing)
- Baking soda
- Salt
- Water
- Oil (for deep frying)
Optional ingredients for additional flavor:
- Coconut (grated or chopped)
- Coriander leaves (cilantro)
- Onion (finely chopped)
- Mustard seeds
- Cumin seeds
- Black pepper
These ingredients are mixed together to form a thick batter, which is then dropped into hot oil in small, round portions. The fritters are fried until golden brown and crispy. Goli-Baje is often served with coconut chutney or sambar for dipping.
Step By Step Instructions Of Goli Baje Recipe:
Step 1: Soaking and Fermenting
- Take 1 cup of urad dal (split black gram) and 1/4 cup of chana dal (split Bengal gram) in a bowl.
- Rinse them well under running water and soak them together for about 4-5 hours.
- After soaking, drain the water and grind the dals into a smooth paste using a blender or a stone grinder.
- Transfer the batter to a large bowl and cover it. Allow it to ferment overnight or for about 8-10 hours. The batter should rise and become fluffy.
Step 2: Preparing the Batter
- After fermentation, the batter would have risen and become airy.
- Add 1/4 cup of rice flour, 2 tablespoons of all-purpose flour (maida), a pinch of asafoetida (hing), 1 finely chopped green chili, 1 tablespoon of grated ginger, 1 tablespoon of chopped curry leaves, and salt to taste to the batter.
- Mix all the ingredients well to form a thick and smooth batter. Adjust the consistency by adding a little water if required.
- Let the batter rest for about 15-20 minutes to allow the flavors to blend.
Step 3: Frying the Goli Baje
- Heat oil in a deep pan or kadai over medium heat.
- Take a small portion of the batter using your hands or a spoon and gently drop it into the hot oil. Repeat the process to add more fritters to the pan, ensuring they have enough space to fry evenly.
- Fry the Goli Baje on medium heat, flipping occasionally, until they turn golden brown and crispy on all sides.
- Once fried, remove them from the oil using a slotted spoon and place them on a kitchen towel to absorb excess oil.
Step 4: Serving Goli Baje
- Goli Baje is typically served hot with coconut chutney or sambar.
- You can also serve it with a tangy tomato chutney or any other dipping sauce of your choice.
- Garnish the Goli Baje with some freshly chopped coriander leaves for added freshness and flavor.
- Enjoy the crispy and fluffy Goli Baje as a snack or as part of a meal.
Tips:
- The fermentation process is essential for the right texture and flavor of Goli Baje. Ensure proper fermentation by keeping the batter in a warm place or an oven with the light on.
- You can add a pinch of baking soda to the batter just before frying to make the fritters extra fluffy.
- Adjust the spiciness by adding more or fewer green chilies according to your preference.
- To make the Goli Baje healthier, you can use a combination of urad dal and rice flour instead of all-purpose flour.
- Make sure the oil is at the right temperature before frying the fritters. If it is too hot, the outside will brown quickly while the inside remains undercooked.
Enjoy preparing and relishing the delicious Goli Baje!
