Mangalore Bajji | Goli Baje | Medu Baje


Earlier sometime I had posted Pakoda Paddu recipe. There was maida batter as base with added vegetables, Pan fried in a paddu pan.

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What I also told was that this dish was inspired by Golibaje, a renown Mangalore snack. Today, we will simply make Golibaje and you will be surprised to learn how simple it can be. Golibaje is coastal Karnataka’s pride. We fondly call it Golibaje, Medhubaje while Mangalore Bajji is a much popular name.


This golibaje recipe is instant, unlike many recipes where the batter is made to rest for at least 3-5 hours. My mother shared this recipe and a pretty simple one. Since it does not need any rest time, you even make it right away after you finish reading this post. A thick coconut chutney goes well with deep fried golden golibaje. If not, you can consume them plain. Ever since I mastered this recipe, golibaje has become a commoner in our house. This surely can be made and served quickly.


Mangalore Bajji | Goli Baje | Medu Baje
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. Maida/ all purpose flour 1 cup
  2. Sour curd 1 tbsp
  3. Green chilli 2 medium
  4. Ginger 1/2 inch
  5. Curry leaves 1 strand
  6. Baking soda 1 tsp
  7. Salt to taste
  8. Oil for frying
  1. Chop green chillies and curry leaves finely.
  2. In a bowl, mix together maida and salt. (You can add 1 tsp sugar which is optional
  3. mix curd into maida.)
  4. Add water little by little to get a smooth lump free batter.
  5. The batter should not be runny nor stiff. You should to get a sticky thick batter.
  6. Into the mixture add chopped green chilli, curry leaves and grated ginger. Mix well.
  7. Add baking soda, mix and keep aside for 15 minutes .
  8. In a kadai, heat oil enough for frying.
  9. Once heated lower the flame. Drop a small ball of batter in the oil, it should touch the base and immediately rise and float.
  10. The oil is ready now.
  11. Take little batter and gently drop it in the hot oil. If the batter consistency is right, they gain proper round shape.
  12. Turn up to heat to medium and continue to fry the Golibaje till golden brown.
  13. Remove golibaje from oil and drain excess oil in a kitchen napkin.
  14. Serve hot with coconut chutney, coriander chutney or plain.
  1. 1. Excess water in maida batter will absorb more oil while frying them.
  2. 2. To the batter you can add finely chopped onions, coconut peices, corriander leaves.
  3. 3. Be careful while frying the batter as chilli seeds tends to splutter out.


  1. Looks yummy AMR. Great job blogging these recipes. I will definitely try this one.
    Also, try adding some rice flour/besan to the batter to give the outer layer a little more crispiness

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