Mangalore Goli baje Recipe / Mangalore Bonda Recipe

AuthorAnkita

RatingDifficultyIntermediate

Table Of Contents:

1. Goli Baje

2. History Of Udipi Cuisine- A Soulful Journey

3. A Word On Goli Baje

4. Ingredients Required To Make Goli Baje

5. Directions To Make Delicious Goli Baje

6. Some Tried And Tested Tips

7. Faqs

8. Some Standard Accompaniments

9. Some Serving Ideas That May Match Your Taste

10. Nutritional Value

Goli baje is a famous Karnataka delicacy, and it originated from the city of Mangalore. A much adored starter dish from the Udipi Cuisne this Goli Baje wins many a heart owing to its visual appeal and deliciousness.

History Of Udipi Cuisine: - A Soulful Journey:

The outstanding Udipi cuisine has the defining edge of its own, and has been revered and relied upon since several decades and the success rate of this exemplary Cuisine is phenomenal. It started during  the 1900s It actually gave a newness to vegetarian restaurants wherein the preparation of dishes followed the temples' culinary principles and practices like no onion no garlic cooking, inclusion and exclusion of certain vegetables, tubers, spices and condiments.

Certain modifications were made in the cooking style, serving and menu which made the people to stop by and have a look. The little alterations and adaptations gave a new form and deliciousness to the dishes and these little tweaks attracted the people and slowly gained mass appeal over the years. The discipline and austerity of Udipi Cuisine, its affordability, the comfort of vegetarian home food all gained the credibility of the public, which paved way for the consistent increase of regular customers and till now it retains and enhances its authenticity year by year.

A Word On Goli Baje:

We have innumerable Karnataka's special dishes and Goli Baje strikes our mind instantly while we talk about Mangalore and its food. Goli baje is a crispy savory, a fluffy deep fried dumpling made of maida flour mixed up with some regular spices. A simple yet fantastic snack, this Goli baje is a great example of the lusciousness of Mangalore cuisine. This is a popular street food that enthralls people everyday especially in the evenings during weekends and holidays. This is one of the chosen snacks at every household in Karnataka as it is very easy to make within minutes.

Grab a few spices from your masala box, dribble some multipurpose flour and squirt in a cup of curd and your goli baje batter is ready. Heat oil and drop in the batter as tiny dumplings and deep fry them to get lip-smacking Goli Baje. Here are the simple steps as how to make it instantly:

Ingredients Required To Make Golibaje:

Maida Flour: The making of goli baje starts with this multi purpose flour.

Urad Dal Flour: This flour gives nice texture and consistency to the dough.

Gram Flour: This flour thickens the whole mixture.

Curd: It adds taste and mild sourness to the dough to ferment it.

Cumin, pepper, ginger and chili: These are flavoring agents to make golibaje.

Baking soda: It is the leavener that gives fluffiness to the dough.

Grated Coconut And Curry Leaves: Both add taste to goli baje.

Sugar: A little bit of sugar balances all the flavors of the dish.

Directions To Make Delicious Goli Baje:

1. Blend all the spices in curd and urad dal flour.
2. Add gram flour and salt while beating simultaneously on one hand.
3. Strew in the maida flour along with a teaspoon of sugar.
4. Beat altogether to make a smooth dough.
5. Pop the lid on and rest for a while.
6. After sometime, tip in a few pinches of baking soda and beat gently.
7. Heat the oil and drop in the dough in tiny portions with your fingers.
8. Fry the golden balls evenly in medium flame.
9. Take out the roasted Gole Baje and similarly make the other batches.
10. Serve hot with a suitable dip.

Some Tried And Tested Tips:

1. The heat of the oil should moderate i.e somewhere in between mildly warm and too hot. Just keep the mode in high flame for five to seven minutes and fix the mode in medium flame. This could give you the perfect heat required to deep fry this goli baje.

2. The right time to take out the goli baje from the kadai is the moment when the bubbling ceases or a few seconds before that.

3. Use fresh curd to add in the dough as sour curd may give a a tangy flavor to goli bhaje which is not so good.

4. The consistency of the goli baje batter should be neither too thick nor too thin. It should be reasonably thick to drop into the oil with your fingers and thin enough to make it soft and fluffy.

5. Keep beating the flour mixture while adding all the ingredients one by one and finally beat it continuously for five to ten minutes before resting.

6. And the resting period should be at least for three hours to get the desired fermentation.

7. Whenever you adding baking soda to any dish, just dissolve it in water and add it to the flour for complete absorption. For example, here you tip in a 3/4  teaspoon of baking soda in 3 tablespoons of water and plop in.

8. Always serve it hot because it may tend to become slightly chewy when it gets cold.

Faqs:

1. Can we make goli baje instantly without the resting time?

You can make goli baje on the spot but resting time gives softer and fluffier goli baje.

2. Can we skip adding urad dal flour and gram flour?

Yes, by all means you can make goli baje with just one flour that is, maida and it can turn out well if you follow the other steps correctly. And making goli baje with just maida flour is one version.

Some Standard Accompaniments:

1. Coconut Chutney

2. Groundnut chutney

3. Sweet and sour cucumber chutney

4. Spicy red chutney

5.Hurigadale chutney

Some Serving Ideas That May Match Your Taste:

On a rainy noon, make this hot and fluffy goli baje and choose your backyard for relishing it. A slight drizzle will only enhance the ambience, and therefore set some metal chairs for your guests and a simple round table to serve your snack and coffee. Place a small flower vase with fresh flowers from your garden, so that little droplets of rain may fall on them and make it so supple. Spray a little perfume over the flowers so that it gives a combined fragrance and elevate your mood. Inhale the fantastic earthy fragrance and drench yourself the sound of rain. Then take a bite of crispy fluffy goli baje dipped in yummy coconut chutney looking at the misty garden and while you feel the thrill of every drizzle in your body, your senses will go on a riot as which feeling to cherish first.

Mangalore Goli Baje Is:

1. A tasty savory

2. Crispy and spongy

3. Mildy spiced

4. Deep fried delicacy

5. Instant recipe

6. Light and fluffy

7. Golden brown balls