Golle Bajji

Years ago, when we lived in Mangalore, the Madhuvan restaurant was our regular eat out. Intially, we were put up in a hotel and everyday, were eating either at Srinivas, Woodlands or Madhuvan. My husband's regular order was the Golle bajji at Madhuvan. Even today, our standard itinerary, for our annual trip to Udipi is Coimbatore to Mangalore via Kerala. We plan our trip in such a way we are in Mangalore by tea time and have golle bajjis and tea before proceeding to Udipi. On the return trip we make it via Hassan and Bangalore, and buy coffee for the family at Saklespur. My husband loves driving and the estate coffee, so never complains!

So, I had to learn this much sought after soft and delicious tea-time snack. A colleague, Nandhana gave me the recipe. I was using the recipe for long and the results were good. Recently, one of my friend's sister was married and her in-laws are from South Canara. Her mother-in-law is a great cook who has taught her their cooking and what goes well with what dish etc. All of us now ask this girl for recipes, which were so fondly handed down to her by her mother -in -law. That was an improvement on my original recipe of golle bajji, and it goes thus,

Ingredients:

1 cup All purpose flour

1 tablespoon Rice flour

1/3 cup of Yoghurt

1 pinch of Soda-bi-carb

1 teaspoon Red Chilly powder

Salt to taste

Oil for deep frying

Cumin seeds, Curry leaves and Coriander leaves are all optional.

Combine all purpose flour, rice flour, soda -bi -carb, chillypowder, salt, cumin seeds, chopped curry leaves and coriander leaves with the yoghurt and mix them all in a whisking motion. Add a little more yoghurt or some water if the batter is thick. The batter should resemble idli batter.

Set aside for few minutes. Heat oil in a pan until hot, but not smoking hot. Bring the fire to medium high and drop handful of batter in the oil. The bajjis will fluff soon after you drop them in oil. Repeat for three or four more not crowding them in the oil. Fry them until golden brown. Remove and place on absorbent tissues. Repeat until all batter is used.

Serve these spongy soft dumplings with coconut chutney.

I would love to send them to RCI Udupi and Mangalorean cuisine originally started by Lakshmi.

This recipe also goes to WYF: Fried Snack event.