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a close up image of goli bajji to show it's crunchy texture
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Goli Bajji | Goli Baje

Crispy on the outside, soft and light on the inside, this Mangalorean Goli Bajji make for the perfect 5pm snack with some chai and coconut chutney!
Prep Time10 minutes
Cook Time15 minutes
Rest Time4 hours
Total Time4 hours 25 minutes
Course: Snacks & Appetisers
Cuisine: Indian
Diet: Vegetarian
Servings: 4 people
Author: Richa

Ingredients

  • 1 cup all purpose flour maida
  • 1 teaspoon gram flour besan
  • ½ - ¾ cup curds sub with greek yoghurt
  • ⅓ cup dosa batter
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon jeera
  • 2-3 green chillies chopped
  • 20 curry leaves chopped
  • 3 tablespoons finely chopped coconut optional
  • ½ teaspoon cooking soda

Instructions

Preparing the batter

  • Add maida, gram flour, curds, dosa batter to a mixing bowl.
    1 cup all purpose flour, 1 teaspoon gram flour, ½ - ¾ cup curds, ⅓ cup dosa batter
  • Mix it well to get a thick & sticky batter.
  • Add salt, sugar, jeera, green chillies, curry leaves & chopped coconut, give a good mix to combine it all together.
    ¾ teaspoon salt, 1 teaspoon sugar, ½ teaspoon jeera, 2-3 green chillies, 20 curry leaves, 3 tablespoons finely chopped coconut
  • Cover & rest it for 3-4 hours.

Frying bajji

  • Add cooking soda to the rested batter and whisk very well in a circular motion for 30 seconds.
    ½ teaspoon cooking soda
  • It should be of thick, dropping consistency and not pouring or flowing consistency.
  • Heat oil in a kadai or deep pan until hot. Test by dropping a small portion of batter to the oil. It should sizzle and rise to the surface immediately without turning brown. If it sinks, it means the oil is not hot enough.
  • Take a tablespoon of batter in your hand and drop into the oil. They will double in size, so do not make them too big.
  • Do not overcrowd the kadai as the bajjis may stick together. Fry them on medium heat until golden and crisp. Remove them onto a kitchen towel.
  • Fry the bajjis in batches till all the batter is used up. These are best served hot as they turn soggy upon cooling.

Video

Notes

  1. Using chopped coconut is optional, but it adds a tasty bite in the goli bajji.
  2. Resting time is important to get best results. It helps ferment the batter properly.

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 15mg | Sodium: 741mg | Potassium: 62mg | Fiber: 2g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 103mg | Calcium: 130mg | Iron: 2mg