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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.

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

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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{ 43 comments… add one }

  • usha November 12, 2006, 11:59 am


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

  • Supriya November 12, 2006, 12:49 pm

    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.

  • Lakshmi November 12, 2006, 3:39 pm

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

  • Vani November 12, 2006, 5:07 pm

    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.

    • Lakshmi September 7, 2011, 1:41 am

      the name of this restaurant is malleswaram tiffin room which was in the corner of 7th cross opposite to the play ground. and i lived in 6th cross for 20 years!!! just imagine how many times i must have had it. ive always been a staunch fan of mangalore bajji and now my daughter is equally addicted to it :-) cheers to all mangalore bajji fans!!! happy eating

    • Someone September 12, 2011, 6:18 am

      I think that hotel name is Sri Sagar not Malleshwaram Tiffin room… :)

    • Shilpa September 12, 2011, 11:05 am

      Someone, as Lakshmi mentioned, there is a restaurant named “Tiffin Room” which is quite popular.

  • Suma November 12, 2006, 6:02 pm

    hi shilpa,

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

  • haripriya November 13, 2006, 3:23 am

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

  • Deepa November 13, 2006, 9:06 am

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

  • Varsha November 13, 2006, 9:57 am

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

  • Varsha November 13, 2006, 10:03 am

    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…

  • jayshree November 13, 2006, 10:18 am

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

  • lakshmi November 13, 2006, 12:03 pm

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

  • Deepa November 13, 2006, 1:59 pm

    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.

  • Shilpa November 13, 2006, 2:19 pm

    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.

  • Pallavi December 21, 2007, 7:36 am

    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.

  • Saritha Shetty December 31, 2007, 4:48 am

    very nice to see GOLI BAJE here. yummy….

  • souwmya June 26, 2008, 6:38 pm


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

  • bubby October 28, 2008, 8:11 pm

    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.

  • bunty November 16, 2008, 12:15 pm

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

  • anitha December 1, 2008, 2:43 am

    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

  • B S Krishnamurthy January 10, 2009, 10:03 am

    Hi friend,
    I have prepared the Golid Bajji as per your recipe and I t cameout good. Thanks for the recipe.If we use 1 table spoon of cornfloor also It would be crispier.
    B S Krishnamurthy

  • padmaja February 2, 2009, 5:27 am

    it is very nice n thank u verymuch.It is also called mysour bajji in AP.in menu plz note in brakets mysour bajji otherwise it is difficult to found for andra people thanks u so much.

  • Vrishali April 7, 2009, 8:37 pm


    Thanks for the recipe… I am pregnanat and I was craving to eat it.. Thanks a lot..

  • ilyas June 10, 2009, 1:55 am

    enna favrt thindi…kudlada special baje panda unduve…

  • saritha d'souza July 7, 2009, 12:55 am

    i am happy that i’ve succeeded in making golibaje that too perfectly after following the above recipe properly.thank u.my hubby also appreciated me very much.my 3 year daughter also enjoyed eating golibaje.im in duai after preparing golibaje i called my husband to the dining table saying ” beccha beccha golibaje ready undu”. really i miss mangalore a lot but golibaje made me ti remember it more.

  • Roopa July 25, 2009, 11:14 am


    AS informed in the Mangalore Buns section, I also tried Golli Bajji… I have had it several times in CTR bangalore ( malleswaram, I am from Bangalore), though it tastes good, the ones I had in Kukke was too good. But is not maida bad for health, how come people in Mangalore use it so much.. whatever.. I just loved it and am going to try preparing it this week. Thank a lot for this recipe

    Shilpa: This is not eaten daily Roopa, once in a while eating maida is not bad in my humble opinion.

  • preeti pathak August 14, 2009, 1:15 pm

    i just love goli baje.i m manglorian.wenever i go to to mangalore,i eat every alternate day because the restaurent is just opposite our house.i tried this at home.it was superb.

  • divya August 27, 2009, 4:18 pm

    Hi shilpa
    can i keep the batter in fridge for next day.

    • Shilpa August 27, 2009, 5:32 pm

      Usually, I don’t keep any batter/dough which needs to be deep fried in fridge as it becomes oily sometimes. But you can give it a try.

  • Lee April 21, 2010, 6:44 am

    Hi Shilpa,

    The goli baji tasted great. I added corn flour like B S Krishnamurthy mentioned and it turned out even better. I kept the dough for one hour. My husband and in-laws really liked it. Thanks for sharing the recipe.

  • vandana April 25, 2010, 9:18 am

    i think if u add egg to it, it would taste better………have a nice time:-)

  • Kavitha June 16, 2010, 1:21 am

    Hi Shilpa,
    I am new to your site but there are many dishes to be tried out…
    I made the goli baje at home and it was very well appreciated.Thanks for the receipe(added cornflour as suggested in comments)

  • Lavina Pereira August 2, 2010, 2:49 pm

    Hi shilpa

    I was looking for Golibaje receipe and i found in aayisrecipes.
    Thanks for your receipe. Could

  • archana January 18, 2011, 6:30 am

    hi shilpa
    I am planni to prepare goli baje, but i dont have curd right now ….is it ok if i prepare this without curd?

    • Shilpa January 18, 2011, 9:00 am

      Sorry, I haven’t tried without curd.

  • Reena S April 6, 2011, 9:44 am

    Shilpa dear plzzzzzz post recepie for baalehannu podi. M pregnant n craving to eat it.

    • Shilpa April 6, 2011, 8:58 pm

      Please search “phodi” in the search box.

  • archana August 7, 2011, 11:18 pm

    tried it and it came out AWESOME!!! i kept aside for 4hours…Thank u Shilpa for such a soft and crispy golibaje:-):-):-)

  • Rumana August 29, 2011, 6:44 pm

    I tried this recipe and it turned out to be toooo good….Everyone at home loved it….

    Thanks for the recipe :-)

  • archana September 24, 2011, 6:57 am

    I am a Mangalorean and just love this Goli baje…..tried this recipe last week and it was a super duper hit at home!!! but i left the dough for 5-6 hours. The recipe was tasting just the way my mom prepares back in Mangalore YUMMMMMMMMMM!!! Miss u amma and miss ur goli baje too!!! Shilpa Thanks a lot for the recipe:-)

  • Bhaskar Bangera June 13, 2012, 1:55 am

    Well… The word “Golibaje” coined by the people of Bajagoli a village in Karkala Taluk. Bajagoli is a link between South canara and Malnad. As all you know earlier people use to travel by walk. And they use to take rest and have food in this village.So that period this Golibaje became famous and the people who coined this word has considered its shape(Goli) and place(baje).

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