Goli Baje is a Mangalorean Vada recipe which needs 2-4 hours of fermentation of batter, but the wait is totally worth it. This Karnataka coastal recipe can be planned in the morning to have it in the snack time. Goli baje is soft from inside and crisp from outside. This Goli Baje recipe is eaten during tea-time, served with chutney.
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Yield / Serves
1 Cup, all purpose flour (maida)
Â¼ Cup, chickpea flour (besan)
1 Â½ tbsp, rice flour
Â½ Cup, yogurt
1 tsp, grated ginger
3, chopped green chillies
10-12, roughly chopped curry leaves
Â½ tsp, baking powder
Salt to taste
12 to 15 pieces, coconut cut into small pieces
Asafoetida, a pinch
Oil, to deep fry
Take a mixing bowl, add all purpose flour, chickpea flour, rice flour, yogurt, salt and sufficient water and make a thick batter.
Cover it and keep it aside for fermentation for 2 to 4 hours.
Now add grated ginger, chopped green chillies, curry leaves, baking powder, coconut, asafoetida and mix well.
Heat oil in a kadhai. Now wet your hands and take a small portion of batter and drop it into the oil.
You can fry 4-5 goli baje at a time. Fry on medium flame until they turns golden brown in colour.
Drain on an absorbent paper and serve hot with chutney or ketchup.
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