Goli Baje Recipe - Mangalorean Vada Recipe

Goli Baje Recipe or Mangalorean Vada Recipe is a popular street food snack in the state of Karnataka. It is made with a fermented batter which is mixed with ginger, green chilies and other ingredients. Make and enjoy as an evening snack along with a cup of tea or coffee.

Aarti Sharma
Goli Baje Recipe - Mangalorean Vada Recipe
584 ratings.

Goli Baje is a Mangalorean Vada recipe is a soft and spongy vada which have a crispy outer.  They are made with a fermented batter made of all-purpose flour, chickpea flour, rice flour and yogurt. Fermentation takes about 2- 4 hours, but the wait is totally worth it. The fermented batter is mixed with ginger, chopped green chillies, curry leaves, baking powder, coconut, and asafoetida which makes these goli baje flavourful and mouthwatering. 

This Karnataka coastal recipe can be planned in the morning to have it in the snack time. 

Serve Goli Baje along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home. 

If you like this recipe, look into more of our similar recipes

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  3. Bajri Methi Na Vada Recipe (Pearl Millet Flour Fritters)
  4. Stuffed Dahi Vada Recipe

Cuisine: Mangalorean
Course: Snack
Diet: Vegetarian
Equipments Used: Deep Frying Pan
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1 cup All Purpose Flour (Maida)
  • 1/4 cup Gram flour (besan)
  • 1-1/2 tablespoon Rice flour
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1 teaspoon Ginger , grated
  • 3 Green Chillies , finely chopped
  • 1 sprig Curry leaves , roughly chopped
  • 1/2 teaspoon Baking powder
  • Salt , to taste
  • 1 tablespoon Fresh coconut , few small pieces
  • 1 pinch Asafoetida (hing)
  • Cooking oil , for deep frying

How to make Goli Baje Recipe - Mangalorean Vada Recipe

  1. To begin making the Goli Baje Recipe,  mix all-purpose flour, chickpea flour, rice flour, yogurt, salt and sufficient water and make a thick batter.

  2. Cover it and keep aside for fermentation for about 2 to 3 hours.

  3. Once the batter is fermented add grated ginger, chopped green chillies, curry leaves, baking powder, coconut, and asafoetida to it. Mix well to combine.

  4. Heat oil in a Kadai.

  5. Now wet your hands and take a small lemon size portion  of the prepared batter and drop it into the hot oil. You can fry 4-5 goli baje at a time. Do not overcrowd the oil in kadai.

  6. Fry on a medium flame until they turn golden brown in colour on all sides.

  7. Once done drain on an oil absorbent paper and serve.

  8. Serve Goli Baje along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home.

Last Modified On Tuesday, 02 July 2019 22:07
     
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