Goli Baje (Mangalore Bajji)ಗೋಳಿ ಬಜೆ
Video: Hebbars Kitchen (YouTube)
Goli Baje are what you eat at Udupi and Mangalore tea stalls while watching the rain come in off the coast — small, golden-brown fritters with a crisp shell and a soft, almost custardy interior that comes from well-fermented sour curd in the batter. Unlike most Indian fritters, there is no vegetable or filling: the batter itself, seasoned with curry leaves, green chili, and fresh coconut, is the whole point. They puff up round in the oil, which is how they get their name — goli means ball in Tulu. Serve immediately with coconut chutney.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪all-purpose flour (maida)1 cup (120g)
- ▪rice flour2 tbsp
- ▪sour yogurt (well-fermented, at least a day old)1/2 cup
- ▪grated fresh coconut3 tbsp
- ▪green chilies, finely chopped2
- ▪fresh ginger, finely grated1/2 inch piece
- ▪curry leaves, finely chopped10-12
- ▪cumin seeds1/2 tsp
- ▪black pepper, coarsely crushed1/4 tsp
- ▪sugar1 tsp
- ▪salt3/4 tsp or to taste
- ▪baking soda1/4 tsp
- ▪oil for deep fryingfor frying
- Sour yogurt is the key to authentic goli baje — the sourness and fermentation make the fritters light and tangy inside. If your yogurt is fresh and not sour, mix in 1/2 tsp of lemon juice and let the assembled batter rest for 2-3 hours instead of 1 to develop more flavor.
- Fresh grated coconut is available frozen at Indian and Southeast Asian grocery stores and is the most convenient substitute for freshly cracked coconut. Dried desiccated coconut can also be used in a pinch — soak it in a little warm water for 10 minutes before adding to soften it.
- Curry leaves can be found at Indian grocery stores, often in the produce section, and freeze well at home for months. If unavailable, the goli baje will still taste good without them, but add a few drops of sesame oil to the batter to add a hint of that characteristic South Indian aroma.
Method
- 1In a mixing bowl, combine the maida and rice flour. Add the sour yogurt and mix to form a thick batter, adding a tablespoon or two of water only if needed. The batter should be thick enough to hold its shape when dropped from a spoon — thicker than dosa batter, closer to cookie dough in consistency.
- 2Cover the bowl and leave the batter to rest and ferment at room temperature for at least 1 hour (or up to 3-4 hours for more sourness and puffiness). The batter will loosen slightly and develop small bubbles.
- 3When ready to fry, stir in the grated coconut, chopped green chilies, grated ginger, chopped curry leaves, cumin seeds, crushed pepper, sugar, salt, and baking soda. Mix well.
- 4Heat oil in a deep pan or kadai to 170-175C (medium heat). Test with a small drop of batter — it should rise to the surface within 2-3 seconds and turn golden in about a minute. If it browns too fast, reduce heat.
- 5Drop rounded spoonfuls of batter (about the size of a large marble) into the hot oil, 5-6 at a time. The fritters will sink, then rise and rotate on their own as they cook, developing their round ball shape.
- 6Fry for 3-4 minutes, turning once or twice, until the goli baje are evenly golden brown all over. Remove with a slotted spoon and drain on paper towels.
- 7Serve immediately while hot and crisp, with fresh coconut chutney or tomato chutney on the side. They soften as they cool, so eat them fresh from the oil.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.