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 a delicious and yummilicious dish which is one of the popular dish of Karnataka. Mysore Bajji/ Goli baje is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Mysore Bajji/ Goli baje is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 5 minute and it takes 10 minute to cook it properly. It 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. It 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 health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Mysore Bajji/ Goli baje is an art and while preparing this dish you can feel the aroma of this delicious Mysore Bajji/ Goli baje. Surprise your family and friends by preparing this hotel style Mysore Bajji/ Goli baje at your home.
Ingredients to make Mysore Bajji/ Goli baje
- 2 cup Refined / Maida
- 4 tbsp Rice Flour/ Ka Atta
- 1 cup / Dahi
- 3 tsp / Hari Mirch chopped
- 2 tsp / Adrak chopped
- 4 tbsp Fresh / Cilantro / Hara Dhaniya
- 10 chopped
- 1 tsp Seeds / Sabut Jeera
- Salt / as per taste
- 1/2 tsp
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.