Goli Baje with Vegetable Sambar

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the dry ingredients: maida, rice flour, salt, sugar, and baking soda. Whisk them together to ensure they are evenly distributed.
   • Add the whisked sour curd to the dry ingredients. Mix well with a spatula or your hand to form a thick, sticky batter. Avoid overmixing.
   • Stir in the finely chopped green chilies, ginger, fresh coconut, curry leaves, and coriander leaves until just combined.
   • The batter should be thick with a dropping consistency. If it feels too stiff, add 1-2 tablespoons of water to achieve the right texture.
2. 2

   Ferment the Batter

   • Cover the bowl with a lid or plastic wrap.
   • Let the batter rest at room temperature for a minimum of 2 hours. For the best results, allowing it to ferment for 3-4 hours will yield a more authentic tangy flavor and an incredibly soft, airy texture.
3. 3

   Deep Fry the Goli Baje

   • Heat oil in a kadai or deep pan over a medium flame. The oil should be hot but not smoking. To test, drop a tiny amount of batter into the oil; it should sizzle and rise to the surface immediately.
   • Dip your fingers in a small bowl of water to prevent the batter from sticking. Scoop about a tablespoon of the fermented batter and gently drop it into the hot oil, forming a rough ball shape.
   • Fry in small batches of 5-6 at a time to maintain the oil temperature and avoid overcrowding the pan.
   • Fry for 4-5 minutes, turning them occasionally with a slotted spoon, until they are an even golden-brown color and crisp on the outside.
4. 4

   Drain and Serve

   • Once perfectly fried, remove the goli baje from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place them on a plate lined with paper towels to absorb any remaining surface oil.
   • Serve immediately while hot and crispy with a side of traditional coconut chutney or sambar.