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Tuesday, October 13, 2015

Golibaje / Mangalore Bajji

Golibaje is a popular snack made from maida and other ingredients where a thick batter is prepared, then shaped into a small ball and deep fried in coconut oil. This is also served along with chutney. This dish is from the region of Udupi and Mangalore and Golibaje is named in Tulu language. People from other parts of Karnataka call this dish as Mangalore bajji.

Mangaloreans often eat this at tea time and also one of their favorite dish too. Also do check other Mangalorean Snack recipe such as Onion Pakoda, Bread Bonda, Raw Banana Fritters and Biscuit Rotti.

Preparation Time    : 10 min
Keep Batter to rest : 1 to 2 hours
Cooking Time          : 2 Min Per Batch
Serves                      : 3-4 

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
All Purpose Flour
सभी उद्देश्य आटा / मेडा
1 Cup
Gram Flour
½ Cup
Green Chilli
हरी मिर्च
Butter Milk
½ Cup
Ginger Chopped
अदरक कटा हुआ
¼ tbsp
Curry Leaves Chopped
करी पत्ते कटा हुआ
1 tbsp
Coriander Leaves Chopped
हरा धनिया कटा हुआ
1 tbsp
Baking Soda
बेकिंग सोडा
1 tbsp
Coconut Oil
नारियल तेल
For frying
1 tbsp
To taste

Preparation :

  1. Sieve all purpose flour and keep it ready to prepare a thick batter.
  2. In a bowl add butter milk which should be sour along with that add sugar and salt. Stir to dissolve and add finely chopped green chilli, chopped ginger, chopped curry leaves & coriander leaves one by one and combine well.
  3. Add all purpose flour and gram flour and prepare a thick batter. You can add water or buttermilk if it is more thick in consistecy. Let the batter rest for 1 to 2 hours.
  4. Heat a deep frying pan with coconut oil in it. Meanwhile add baking soda to the batter and stir until it get mixed nicely.
  5. When the oil gets enough heat take small portion of the batter and give a round shape, leave the batter one by one in to oil.
  6. You can also use a spoon to leave the batter and once the batter is poured into oil they will puff up in size. After a minute turn them around and fry evenly all the sides. When it is crisp and golden remove onto absorbent paper.
  7. Serve hot golibaje with a chutney of your like and a cup of tea.

Note :
  1. Golibaje batter should be thicker than dosa batter. If the batter is not of right consistency it may consume much oil.
  2. Adding gram flour is optional but it gives golden color and makes bajji very crisp.
  3. Do not add baking soda while preparing batter. As you are keeping batter for the long time, adding baking soda consume more oil while frying. It is better to add 10 minutes before you start frying.

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