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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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.