Goli Baji or Mangalore Bajji Recipe

admin, January 13, 2015

Serving Size of Goli Baji or Mangalore Bajji: 5-6

Ingredients for Goli Baji or Mangalore Bajji:

  1. 1 and 1/2 cups maida(all purpose flour)
  2. 1 tea spn gram flour (besan)
  3. 3/4 cup curd or yogurt or buttermilk
  4. 1 tea spn finely chopped ginger
  5. 1 tea spn finely chopped green chilies
  6. 3-4 leaves curry leaves
  7. A pinch asafoetida(optional)
  8. 1/2 tea spn baking soda
  9. 1 tea spn sugar
  10. Salt
  11. Oil

Directions to prepare Goli Baji or Mangalore Bajji:

  1. Mix all the ingredients (except oil) into dough, dough should not be very be very thick or very thin.
  2. Leave the dough for around 30mins.
  3. Make small balls of the dough and drop into hot oil. Deep fry.
  4. Serve hot with chutney.

Note on Udupi Cuisine

Udupi cuisine is a cuisine of South India. It forms an important part of the cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. Udupi cuisine has its origin in the Ashta mathas of Udupi founded by Madhvacharya.

Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.

It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine.[2] Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.

The ubiquitous Indian dish masala dosa has its origins in Udupi. Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

 

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