Goli Bajji | Goli Baje

Ingredients

• 1 cup all purpose flour, maida
• 1 teaspoon gram flour, besan
• ½ – ¾ cup curds, sub with greek yoghurt
• ⅓ cup dosa batter
• ¾ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon jeera
• 2-3 green chillies, chopped
• 20 curry leaves, chopped
• 3 tablespoons finely chopped coconut, optional
• ½ teaspoon cooking soda

Steps

1. Add maida, gram flour, curds, dosa batter to a mixing bowl.
2. Mix it well to get a thick & sticky batter.
3. Add salt, sugar, jeera, green chillies, curry leaves & chopped coconut, give a good mix to combine it all together.
4. Cover & rest it for 3-4 hours.
5. Add cooking soda to the rested batter and whisk very well in a circular motion for 30 seconds.
6. It should be of thick, dropping consistency and not pouring or flowing consistency.
7. Heat oil in a kadai or deep pan until hot. Test by dropping a small portion of batter to the oil. It should sizzle and rise to the surface immediately without turning brown. If it sinks, it means the oil is not hot enough.
8. Take a tablespoon of batter in your hand and drop into the oil. They will double in size, so do not make them too big.
9. Do not overcrowd the kadai as the bajjis may stick together. Fry them on medium heat until golden and crisp. Remove them onto a kitchen towel.
10. Fry the bajjis in batches till all the batter is used up. These are best served hot as they turn soggy upon cooling.