What’s Cooking India? It’s Goli Baje. It is also called as Mangalore Bonda or Mysore Bonda. Very famous in places where the majority of people speak Tulu Language. This recipe is very very easy to cook. Just all purpose flour and grated coconut, and your Goli Baje will be ready in minutes.

This dish is not for the diet people as it is deep fried in oil. It is very tasty to eat and very easy to make, a perfect south Indian dish that you will love.

The taste will increase more if you eat it with coconut chutney. Every South Indian cuisine will taste much better with Coconut Chutney. So without wasting more time, let’s start our Goli Baje Recipe.

Ingredients for Goli Baje Recipe

Method to prepare South Indian Goli Baje Recipe

Easy Steps for making Goli Baje Batter

Step 1: Take a mixing bowl, add 1 tbsp rice flour and 2 cups all purpose flour. And mix well.

Step 2: Now, add 1 inch chopped ginger, 8 to 10 diced curry leaves, 2 Green Chilies chopped, 2 to 3 tbsp grated or chopped coconut and mix it properly.

Step 3: Add 1 cup curd along with the baking powder or ENO and salt.

Step 4: Mix it so that all the ingredients are mixed well.

Step 5: Now add 3 tablespoons of water in parts. While adding the water, stir the batter continuously so that lumps are not formed. The batter should be thick and not watery in consistency. If your batter is very thin, then add a bit of all purpose flour.

Step 6: After the consistency is perfect, cover the bowl with a lid and keep it aside for at least 3 hours. This is done to get a spongy and soft Goli Baje.

Final steps to make Goli Bajje / Mangalore Bonda Recipe

Step 1: Take a deep frying pan or a Kadhai.

Step 2: Add 4 cups of oil or fill at least half the pan with oil. The oil should be enough so that the Goli Baje stick to the base of the frying pan.

Step 3: When the oil is hot, keep the flame on medium and using a spoon, drop small balls of Goli Baje into the oil.

Step 4: Fry them until the goli baje turns light brown in colour.

Step 5: Now, remove all the Mangalore Bonda’s in a tissue paper.

Step 6: After keeping it for 5 minutes in a tissue paper, serve it in a plate with South Indian style Coconut Chutney.

Tips for a perfect Mangalore Bonda Recipe

1. Tissue paper is used to remove some access oil. Yet the step is optional. You can directly remove the Mangalore baje’s in a plate and serve with coconut chutney.
2. You can add sour curd to make your baje tangy and spicy in taste. It also helps in the fermentation process.
3. You can also add a few coconut pieces to enjoy a rich taste of south Indian cuisine.
4. Adding coconut is also optional. You can skip this step too. But I will prefer not to.
5. If you don’t have rice flour handy, then you can skip that too.