Hello everyone! Hope all is well in your world. It is still hot in Texas. Thankfully, mornings are pleasant enough for a stroll.
Over the weekend, I made Mangalore Goli Bhaji as part of our brunch. Over the last few years, I started making a Gluten free version of this beloved Karnataka delicacy with multiple flours. These healthier savory donuts are equally delicious. Do give it a try and let me know.
Besan/Chickpea Flour - 1/4 cup
Bajri Flour - 1/4 cup
Rajgira/Amaranth Flour - 1/4 cup
Jwari/Jowar/Sorghum Flour - 1/4 cup
Ragi/Nachni/Finger Millet Flour - 1/4 cup
Sour Dahi/Yogurt - 1/2 cup
Sliced Coconut - 1 1/2 tbsp
Cumin/Jeera Seeds - 1 tsp
Finely chopped Ginger/Adrak - 1 tsp
Finely chopped Green Chili - 1 tsp
Jaggery or Brown Sugar - 1 tsp
Baking Soda - 1/4 tsp
Oil for frying
How to cook Multigrain Gluten Free Mangalore Goli Bajje:
- In a mixing bowl, add all the flours, yogurt, salt and sugar. Mix well. Now add water, little at a time, and make a thick batter. I added about 1/4 cup water. Batter must not be too thick or too runny. Cover it with plastic food wrap and set it aside in a warm place overnight.
- If not overnight, let the batter rest for at least 30 minutes. Sour yogurt (dahi) works best for these fritters.
- Lastly, add chopped coconut (fresh or frozen), cumin seeds, chopped ginger, chopped green chilies, chopped cilantro and baking soda to the batter. Beat the batter well and your Goli Baje batter is ready. You can add curry leaves or kadipata as well.
- Heat oil for deep frying. Make round balls of the batter and drop them in medium hot oil. You can add the batter using a spoon as well. Do not overcrowd the frying pan. The dough balls will increase in size while frying. Fry until golden brown. Goli Bajji has a crisp crust and a soft spongy interior. Both yogurt and baking soda make these fritters spongy.