Goli baje recipe / Mangalore bajji recipe / Maida bonda or Mangalore bonda recipe by whatever name it is called, is a speciality snack from Udupi cuisine in Mangalore and South Canara region. It is a no fail recipe without any grinding process, the only main ingredient is to use sour curd and just ferment the batter for minimum 2 hours, then you get super pillowy soft, fluffy and spongy bajji. This is also a no onion, no garlic recipe, then why waiting? get ready with the batter and enjoy your weekend with this hot hot bajji with coconut chutney and a cup of filter coffee…
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Goli Baje Recipe | Mangalore Bonda Recipe
Recipe Cuisine: Udupi, Karnataka, Indian | Recipe Category: Snacks / Street Food
Preparation + Cooking Time : 3 Hours + 20 Mins |Serves : 2 to 3
- Maida / All Purpose Flour – 1 cup
- Rice Flour / Corn Flour / Besan Flour – 1/2 tbsp (Optional)
- Sour Curd – 11/4 Cup
- Water – 2 to 3 tbsp (For the batter)
- Jeera – 1/2 tsp
- Green chilli – 2
- Ginger – 1″ Piece
- Coconut Pieces – 1 tbsp
- Curry Leaves – 1 sprig
- Coriander Leaves – 1 tbsp
- Hing – 1 Generous Pinch
- Salt – As Required
- Sugar – 2 tsp
- Cooking Soda – 1/2 tsp
- Oil – For Deep Frying
1. First measure all the ingredients and keep everything ready. Chop green chilli, ginger, coconut pieces, curry leaves and coriander leaves finely.
2. Take a wide bowl and add maida. Then add jeera, chilli, ginger, coconut pieces, Curry leaves, coriander leaves, hing and sugar.
3. Now add salt and sour curd.
4. Mix all the ingredients without any lumps. Then add 2 to 3 tbsp of water, cooking soda and mix again. The batter consistency should be slightly thicker than dosa batter, not watery or too thick also. Keep the batter aside for 2 to 3 hours for fermentation.
5. If the batter becomes thin after fermentation, just add 1 or 2 tbsp of maida and mix well. Heat oil in a kadai, drop a small piece of the batter, if it raises immediately, then proceed with frying. Now wet your hands with little water, pinch a small gooseberry sized batter and drop it in the oil. The batter doubles in size, so don’t pinch large sized batter.
6. Fry in medium flame, once it fluffs up turn to other side. Don’t crowd the oil too much, else it get stuck with each other. Fry till golden brown by constant stirring with a slotted ladle. Drain the oil and keep it in plate.
Serve this Mangalore bonda recipe immediately when it is hot itself.
1. For extra crispiness 1/2 tbsp rice flour, corn flour and even besan flour can be added. But I didn’t use anything.
2. Adjust green chilli as per spice level preferred for this Goli baje recipe.
3. Use sour curd only which adds tangy taste and lends soft and fluffy bajji.
4. Fermentation process is very important to get spongy bajji. Also use sour curd only to make the fermentation process quicker.
5. Addition of coconut pieces is optional, but it gives extra taste and crunchiness.
6. Don’t skip sugar, as it helps to get even brown colour.
7. Addition of cooking soda is a must and ensure the soda is fresh and within the expiry date.
8. If the batter is thick, the bajji turns hard and if watery / thin, the baji sucks too much oil.
9. If the batter becomes thin after fermentation, just add 1 or 2 tbsp of maida and never use rice flour as it turns the bajji hard.
10. This Mangalore bonda recipe taste good when it is served immediately.
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