Mysore Bajji/ Goli baje | How to make Mysore Bajji/ Goli baje
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About Mysore Bajji/ Goli baje Recipe
Crispy and mildly spiced refined flour and yogurt dumplings. It is a very popular South Indian delicacy.
Mysore Bajji/ Goli baje is delicious and authentic dish. Mysore Bajji/ Goli baje by Anjana Chaturvedi is a great option when you want something interesting to eat at home. Restaurant style Mysore Bajji/ Goli baje is liked by most people . The preparation time of this recipe is 5 minutes and it takes 10 minutes to cook it properly. Mysore Bajji/ Goli baje is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mysore Bajji/ Goli baje. Mysore Bajji/ Goli baje is an amazing dish which is perfectly appropriate for any occasion. Mysore Bajji/ Goli baje is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mysore Bajji/ Goli baje at your home.
Ingredients to make Mysore Bajji/ Goli baje
- 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
- Salt / Namak as per taste
- 1/2 tsp baking soda
How to make Mysore Bajji/ Goli baje
My Tip: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. Slightly sour curd gives a nice taste but you can also add few drops of lemon juice to fresh curd and use. 4. 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. 5. They should be best served hot as they turn slightly chewy once they become cold.