Ingredients:
1 cup All Purpose flour / Maida
1/2 - 1 tsp Bengal Gram flour/Kadle hudi / Besan
1/2 - 1tsp Bombay Rava / Sanna Sajjige
1/2 - 3/4 cup Curd / Yogurt
Small piece of Ginger
8 - 10 Curry leaves
3 - 4 Green Chillies
2 tsp Sugar
1/4 tsp Cumin seeds / Jeera
Pinch of Baking powder
Salt to taste
Oil
Recipe:
Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and slowly drop it into oil. Deep fry until they turn golden in color.
Serve hot along with chutney or sambar. The above mentioned ingredients will serve 10-12 Goli Bajes.
1 cup All Purpose flour / Maida
1/2 - 1 tsp Bengal Gram flour/Kadle hudi / Besan
1/2 - 1tsp Bombay Rava / Sanna Sajjige
1/2 - 3/4 cup Curd / Yogurt
Small piece of Ginger
8 - 10 Curry leaves
3 - 4 Green Chillies
2 tsp Sugar
1/4 tsp Cumin seeds / Jeera
Pinch of Baking powder
Salt to taste
Oil
Recipe:
Chop ginger, green chillies, curry leaves into small pieces as shown in the picture below.
Put bengal gram flour, baking powder, bombay rava in a vessel and mix them well. Add yogurt and mix. Add chopped ingredients, cumin seeds, salt, sugar and mix them well. Add all purpose flour and mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and slowly drop it into oil. Deep fry until they turn golden in color.
Serve hot along with chutney or sambar. The above mentioned ingredients will serve 10-12 Goli Bajes.
10 comments:
the bajjis look tempting and inviting ana a nice click.
Hey,
These Golibajes look totally awesome... I had prepared it then, when I was not seriously into blogging... but now that I am now, I've not prepared it for the oil content....So no good pics I could post...The one I've posted is the one I clicked with my cell phone...for time pass... ;-)
But yours look totally cool....
Ash....
(http://asha-oceanichope.blogspot.com/)
Thanks to your beautiful blog, I'm cooking authentic mangalorean food for my mangalorean hubby. I chanced upon your site while searching for Sajige Roti, that I'd tasted at Taj Mahal during my recent trip. I'm totally in love with your blog.
~ Eliana
Hey,
R u working? How do u get time for preparing all these items? Can u pl. give some tips to do the recipies quickly?
@ Anonymous,
Yes, I am working.
Here are some tips to prepare the recipes quickly:
1) Understand and visualize each step, and make sure that you have all the ingredients
2) Identify the steps that could be done parallelly. We call it Multitasking in computer language. For example: While grinding the masala/batter, do some parallel work like chopping the vegetables, cooking the vegetables, cleaning the utensils etc…
3) If you are preparing 2 or more recipes at a time, before starting, plan how much of work could be done parallelly
4) Also some of the ingredients like cooked yellow lentils, grated coconut etc can be preserved in refrigerator
5) List and plan the recipes that you cook, and in your free time prepare the required ingredients For ex: Morning breakfast.. prepare the batter or other ingredients in previous day night and preserve it in refrigerator; For Curries/Subjis, chop the required vegetables in previous day night and preserve it in refrigerator
6) Prepare the masalas, dry masala powders in large quantity and place it in an airtight container and store it in refrigerator or freezer
Is it baking powder to be added or cooking soda?
I have tried Bajji (Podi) out of Doddapatre (Sambrani soppu in local language here in DK).It comes very well.do not remove its stem while preparing bajjis.the batter should be thick (like dose batter) of channa floor,red chilli power and hing.You may try.
Ramya
@ Ramya,
Baking Powder or Cooking Soda, anything can be used.
Yes, I know the recipe of Sambrani soppu bajji but here I don't get Sambrani soppu.
Thanks for the recipe. :)
Hi Veni, I tried this goli baje, but it came out very hard i dont know why...Whether i have keep it for sometime ? please suggest as i want to try it again....
@Vani,
Usually I prepare the Golibajes as soon as I prepare the batter... I am not sure why it came out hard.. may be because you kept the batter for some time or the quality of baking powder/soda you have used!
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