I am so glad to celebrate this delightful journey of SNC till now. As you all know that Divya from You Too Can Cook runs this event successfully. In this event is to exchange their recipes between two teams. One team is Northern team and another team Southern team. A member of northern team and a member of southern team will challenge the opposite team members with a recipe of their respective region recipes. After celebration month in this month Southern team challenge us Mangalore Bajji by Priya of Priya's Versatile Recipes and Northern team challenge with Litti Chokha by Nupur of UK Rasoi. Hats off Divya for this wonderful idea...Click here to participate..
Goli bajje, commonly known as Mangalore bajji is a very famous and traditional snack in Mangore Region. Its pair well with chutney and even ketchup. Goli bajje made from thick of maida, besan, very sour card and traditionally fried in coconut oil. If the card is sour enough, you can skip the fermentation of batter. Goli bajje is easy to make, soft and elastic but the taste is awesome. I used refined oil instead of coconut oil. Nice to have it in chilled or rainy weather for hot fried snacks with ketchup and a cup of tea.
Ingredients :
All purpose flour/Maida - 1 cup
Besan - 1/4 cup
Curd - 1/2 cup
Water - 1/4 cup
Coconut pieces - 2 tbsp
Cumin seeds - 1 tsp
Ginger - 1 tsp, finely chopped
Green chilli - 2 nos
Sugar - 1/4 tsp
Baking soda - 1/4 tsp
Salt to taste
Few coriander leaves, chopped
Oil for frying
Method :
In a bowl add maida, besan, baking soda, curd, salt and sugar and slowly whisk to form a thick paste. Add water slowly make a batter, batter should not be too thick or too runny like a medu vada batter. Cover it an d keep it in a warm place overnight or minimum for 1 hour. Now add chopped coriander leaves, coconut pieces, green chilli, cumin seeds and mix well.
Heat oil in a deep frying pan. When oil hot enough then drop a tablespoon of batter to the hot oil and continue the same process. Fry on both sides until the bajjis turns golden brown.
Serve hot with tomato ketchup or kasundi (a pungent mustard sauce)....
Goli bajje, commonly known as Mangalore bajji is a very famous and traditional snack in Mangore Region. Its pair well with chutney and even ketchup. Goli bajje made from thick of maida, besan, very sour card and traditionally fried in coconut oil. If the card is sour enough, you can skip the fermentation of batter. Goli bajje is easy to make, soft and elastic but the taste is awesome. I used refined oil instead of coconut oil. Nice to have it in chilled or rainy weather for hot fried snacks with ketchup and a cup of tea.
Ingredients :
All purpose flour/Maida - 1 cup
Besan - 1/4 cup
Curd - 1/2 cup
Water - 1/4 cup
Coconut pieces - 2 tbsp
Cumin seeds - 1 tsp
Ginger - 1 tsp, finely chopped
Green chilli - 2 nos
Sugar - 1/4 tsp
Baking soda - 1/4 tsp
Salt to taste
Few coriander leaves, chopped
Oil for frying
Method :
In a bowl add maida, besan, baking soda, curd, salt and sugar and slowly whisk to form a thick paste. Add water slowly make a batter, batter should not be too thick or too runny like a medu vada batter. Cover it an d keep it in a warm place overnight or minimum for 1 hour. Now add chopped coriander leaves, coconut pieces, green chilli, cumin seeds and mix well.
Heat oil in a deep frying pan. When oil hot enough then drop a tablespoon of batter to the hot oil and continue the same process. Fry on both sides until the bajjis turns golden brown.
Serve hot with tomato ketchup or kasundi (a pungent mustard sauce)....
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