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Nov 12 - 06

GoLi baje(Mangalore bajjis)

I have no idea how this name has come. May be because of the round shape of this dish it is called “GoLi” and “baje” is a deep fried dish. This is one of the most popular dishes from South Kanara (my neighbouring district). But I havn’t seen this much at my native. I tasted it few times at my college canteen. But after that I had forgotten about it. Sometime back, one of my readers requested to post this recipe. So I tried it here. I can’t say this is the most authentic way of making GoLi baje, I have picked this recipe from the Kannada weekly magazine.

Also have a look at Baab’s GoLi baje.

Ingredients:
1 and 1/2 cups maida(all purpose flour)
1 tea spn gram flour (besan)
3/4 cup curd or yogurt or buttermilk
1 tea spn finely chopped ginger
1 tea spn finely chopped green chilies
3-4 leaves curry leaves
A pinch asafoetida(optional)
1/2 tea spn baking soda
1 tea spn sugar
Salt
Oil

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

Serves: 2-3
Preparation time :

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20 Responses to “GoLi baje(Mangalore bajjis)”

  1. 1
    ushaNo Gravatar Says:

    Hi,

    I think it would be a good snack for evening time….

  2. 2
    SupriyaNo Gravatar Says:

    shilpa,
    i’m from mangalore and goli baje is ‘world famous’ in my native:) its so light and spongy and tastes really good with coriander chutney.
    cheers
    supriya

  3. 3
    LakshmiNo Gravatar Says:

    Is this also called as Mysore Bajji. This is a recipe I could try.

  4. 4
    VaniNo Gravatar Says:

    We call this “Mangalore Bajji” and I love it! There was this restaurant in Malleshwaram in BLR that made delicious Mangalore bajjis and I’d have to have it at least twice a month, if not more! Thx for sharing this recipe.

  5. 5
    SumaNo Gravatar Says:

    hi shilpa,

    this goli baje is a very popular tea-time snack loved by all at my place. we make it the same way.

  6. 6
    haripriyaNo Gravatar Says:

    A gud evng snack…we use sour buttermilk to the dough …thnx for sharing

  7. 7
    DeepaNo Gravatar Says:

    Yummy!! I love goli bajes, yeah as vani said we also call them as mangalore bajjis.

  8. 8
    VarshaNo Gravatar Says:

    Is this the same as “Biskut Amboda”?..looks like that though I’ve seen my MIL grind soaked dal for that…

  9. 9
    VarshaNo Gravatar Says:

    Ok..I realised these are not the same things!! Searched your archives for biskut amboda….cool. Man such a variety of “ambodas”….

    BTW I have some nice snaps of biskut amboda in case you want me to send them across to you…

  10. 10
    jayshreeNo Gravatar Says:

    I usually do Goli baje with 2/3 day old idli batter.A good snack for these cold days indeed !

  11. 11
    lakshmiNo Gravatar Says:

    they look similar to mysore bajji, i’ll share someday the recipe. a nice snack.

  12. 12
    DeepaNo Gravatar Says:

    Hmm…Shilpa,this Goli Baje reminds me of my college canteen in Manipal,thanks for the recipe,it will be a nice evening snack for the winter.

  13. 13
    ShilpaNo Gravatar Says:

    Thanks for all your responses. Please let me know if you try this recipe. I didn’t know about the name “Mangalore baje” thanks for the name.
    Jayashree, Goli baje with idli batter? that looks unusual,because this baje is done with maida, not urad daal.
    Lakshmi, I will wait for your recipe.

  14. 14
    PallaviNo Gravatar Says:

    I am not sure about the consistency. Should the dough be like that for making vadas or like making bajjis?

    Shilpa: Make it something like vadas.

  15. 15
    Saritha ShettyNo Gravatar Says:

    very nice to see GOLI BAJE here. yummy….

  16. 16
    souwmyaNo Gravatar Says:

    Shilpa,

    I made these bajis…for some reason it turned out hard….could you tell my why…in spite of following the same quantity.

  17. 17
    The Yummy Food » Blog Archive » Goli Baje- Mangalore Bajji Recipe Says:

    [...] Mangalore Bajji from Aayis Recipes (blog) [...]

    [WORDPRESS HASHCASH] The comment’s server IP (76.76.15.235) doesn’t match the comment’s URL host IP () and so is spam.

  18. 18
    bubbyNo Gravatar Says:

    Hi shipla,iwas so glad to see this recipe it bring back to all the memory, I am from udupi(padubidri) Golibaje is famous in southcanara. We dont use besan but all ingredients are the same.
    Do we get turmeric leaves in USA? I love the flavor of the that leaves.

  19. 19
    buntyNo Gravatar Says:

    I think u should leave the dough for 3-4 hours to get the best results.

  20. 20
    anithaNo Gravatar Says:

    I just love this dish,in taj mahal hotel mangalore i used to enjoy having biscuit roti and goli baje…my all time favourites.Thanks for the recipe

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