Mangalore Bajji (with Dosa Batter)

Did the title of the post interest you to know the details of this recipe? 🙂 I am pretty sure it did 🙂 So read along to know the detailed and step wise recipe of this yummy evening snack for the chilly winter evenings ahead 🙂

Every south Indian household will definitely have some batter stored in their fridge, so take a bowl of batter and surprise your family with this tasty snack 🙂

The important factor for Goli Baje or Mangalore bajji to turn out perfect is ‘Fermentation’. When you make the Goli baje batter, if it does not ferment or get the sour flavor the bajjis dont turn out good. So making the goli bajes with dosa batter solves the basic problem of fermentation because the batter is already fermented well. All you need to do is mix a couple of more ingredients for consistency and spices for taste. You are all set to go 🙂

Here is the recipe for Mangalore Bajji 🙂

INGREDIENTS:

Dosa Batter – 2 big spoonful / 1 big cup

Maida / All purpose flour – 3 tbsp

Curd / yogurt – 2 tbsp

Green chillies – 4 to 5 – chopped finely

Ginger – 1 inch piece – chopped finely

Curry Leaves – few – Chopped finely

Asofoetida / Hing – ½ tsp

Salt – as per taste

METHOD:

Mix all the ingredients mentioned under the ‘ingredients’ section.

You can add water if you want to adjust the consistency.

Heat oil in a deep frying pan.

Keep the flame in medium-High flame. Check if the oil is heated by dropping a pinch of the batter.

Once it is hot, drop a spoonful of the batter into the oil (you can use your hand or a spoon to do so). As soon as you drop the batter, it pops up in a ball like shape if your dosa batter is fermented well.

Fry the bajjis till golden brown. Once cooked well, the inside of the bajji should be airy and fluffy (as shown in the last pic of the below collage).