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3 from 2 votes

How To Make Mysore Bajji ,Goli Baje Recipe

Mysore Bonda- Crispy and mildly spiced refined flour and yogurt dumpling
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, snacks/starters
Cuisine: South Indian Cuisine
Keyword: goli bajji, mysore bonda
Servings: 4 people

Ingredients

  • 2 cup Refined Flour / Maida
  • 4 tbsp Rice Flour / Chawal Ka Atta
  • 1 cup Yogurt / Dahi
  • 3 tsp Green Chillies / Hari Mirch chopped
  • 2 tsp Ginger / Adrak chopped
  • 4 Tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 10 Curry Leaves chopped
  • 1 tsp Cumin Seeds / Sabut Jeera
  • to taste Salt / Namak
  • 1/2 tsp Baking Soda

Instructions

  • The batter should be medium thick like dahi vada batter,if you make it thinner then the vada will absorb more oil.
  • Now add curd, chilies, ginger ,curry leaves and fresh coriander.
  • Mix it well to make a thick batter of dropping consistency (like dahi vada batter)
  • Cover and rest for 15 minutes and mix it well to make it smooth.
  • Heat enough oil in a deep and broad pan to deep fry.
  • Wet your fingers with water and take lemon size small portions from the batter and drop gently in hot oil.
  • Lower the flame to medium hot and deep fry to a nice golden color.
  • Drain on a paper napkin and serve hot.

Notes

Note and Tips--
  1. The batter should be medium thick like dahi vada batter,if you make it thinner then the vada will absorb more oil.
  2. If the batter become loose then you can add some more rice flour to adjust the thickness of the batter.
  3. Rice flour is added to give crispness but if you don't have rice flour then add some besan or fine semolina instead.
  4. Slightly sour curd gives a nice taste but you can also add few drops of lemon juice to fresh curd and use.
  5. You can also add some crushed pepper corns and grated coconut in it.
  6. Deep fry it on medium heat, if you cook on high then they might remain raw from inside and on low heat they will absorb much oil.
  7. I prefer to make gooseberry or lime size bajji but can make slightly bigger if you like.
  8. They should be best served hot as they turn slightly chewy once become cold.