Goli bajji | Mangalore bajji | Goli Baje with coconut chutney recipe
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Ingredients:
To make chutney-
½ cup chopped coconut
½ cup roasted peanuts
1 green chilli
Some fresh coriander leaves
Salt to taste
For tempering-
2 tsp. oil
¼ tsp. rai
4-5 curry leaves
1 dry red chilli
To make bajji-
¾ cup curd
Some chopped coconut
¼ tsp. black pepper powder
¾ tsp. ginger, grated
2 tbsp. rice flour
1 cup maida
A small pinch baking powder
Salt to taste
Oil for frying
Instructions:
Making coconut chutney –
Take chopped coconut, roasted peanuts, chopped fresh coriander leaves, salt and green chilli in a blender. Blend to make a smooth paste using required amount of water. Take in a bowl.
Heat a pan on medium flame for tempering the chutney. Add 2 tsp. oil. When it becomes hot, add ¼ tsp. rai. Add curry leaves and red chilli. When they start to crackle, pour over chutney.
Coconut chutney is ready.
Making goli baje –
Take curd in a bowl. Add chopped coconut, black pepper powder and grated ginger. Mix it properly.
Add rice flour, maida and salt to taste. Add a little amount of water and whisk in one direction using your fingers. Do not add too much water. Add little by little to make a thick batter. The batter must be of dropping consistency not be of flowing consistency. Cover the bowl and leave for 2 hours.
After 2 hours, add baking soda and mix in one direction. Beat the batter in one direction for at least 5 minutes or till batter become light and fluffy.
Heat oil in a pan on medium flame. Wet your fingers in water and drop small balls one by one in hot oil. They will double in size so do not overcrowd the balls.
Fry them over low to medium flame. Stir continuously. Fry till they became crispy and golden brown in colour. Remove them from hot oil. Drain excess oil.
Serve goli bajji immediately with coconut chutney.
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