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Golibaje (in Tulu) or Mangalore bajji (in
The main ingredients used to make Mangalore bajji include maida,
Kannada
Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...
) is an Indian fried food made from various flours and curd. In Tulu Nadu
Tulunad or Tulu Nadu, also called Bermere sristi or Parashurama Srishti, is a region and a proposed state on the southwestern coast of India. The Tulu people, known as 'Tuluva' (plural 'Tuluver'), speakers of Tulu, a Dravidian language, ar ...
region, it is known as golibaje. Other names for the dish include Mangalore
Mangalore (), officially known as Mangaluru, is a major port city of the Indian state of Karnataka. It is located between the Arabian Sea and the Western Ghats about west of Bangalore, the state capital, 20 km north of Karnataka–Ke ...
baje. This is widely famous in Andhra Pradesh
Andhra Pradesh (, abbr. AP) is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of and tenth-most populous state with 49,386,799 inhabitants. It is bordered by Telangana to the ...
and Telangana
Telangana (; , ) is a state in India situated on the south-central stretch of the Indian peninsula on the high Deccan Plateau. It is the eleventh-largest state and the twelfth-most populated state in India with a geographical area of and 3 ...
as Mysore
Mysore (), officially Mysuru (), is a city in the southern part of the state of Karnataka, India. Mysore city is geographically located between 12° 18′ 26″ north latitude and 76° 38′ 59″ east longitude. It is located at an altitude of ...
bonda/bajji.
Ingredients
The main ingredients used to make Mangalore bajji include maida, curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...
, gram flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
, rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...
, chopped onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
, coriander leaves, coconut, jeera
Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
The dish is usually served warm with
) (''Cuminum cyminum'') is a
chillies
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
, curry leaves, and salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...
. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...
.
Serving
The dish is usually served warm with coconut chutney
Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut ...
.
See also
*Punugulu
Punugulu or Punukkulu is a snack and common street food in Vijayawada and a few coastal districts of Andhra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices. They are often served with peanut chutney, known as pall ...
*Bonda
Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is ''aloo bonda'' ( potato ''bonda''), and other region-specific variations include potato replaced with sweet po ...
References
Karnataka cuisine Indian snack foods Mangalorean cuisine {{india-cuisine-stub