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 :

43 thoughts on “GoLi baje(Mangalore bajjis)”

  1. 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.

  2. 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.

    1. 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

  3. 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…

  4. 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.

  5. 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.

  6. Shilpa,

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

  7. Pingback: The Yummy Food » Blog Archive » Goli Baje- Mangalore Bajji Recipe

  8. 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.

  9. 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

  10. B S Krishnamurthy

    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

  11. 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.

  12. saritha d'souza

    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.

  13. Hi

    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.

  14. 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.

    1. 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.

  15. 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.

  16. 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)

  17. Hi shilpa

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

  18. 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?

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

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

    Thanks for the recipe 🙂

  21. 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:-)

  22. Bhaskar Bangera

    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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