Udupi Goli Baje Guliappa/ Paniyaram.
This twist in Udupi Goli Baje is so simple, that
you are surprised why you did not think of it yourself!
It is much simpler, easier and quicker to do it and is far healthier than the
classical method of preparing it.
NO deep frying and less oil/ghee used.
Ingredients
for Goli Baje.
1) Maida – ½ cup. 2) Very sour curds** – equal to or more than
maida. 3) Green chilli, 1 or 2 finely chopped. 4) Ginger – 4-5 slices, finely chopped. 5) Few
curry leaves , cut very fine. 6) Salt as needed. 7) Optional – ¼ tsp of cooking soda or Eno’s
salt. 8)Ghee about 2-3 tsps for cooking.
green chillies, few slices of ginger , salt. (Ghee not shown)
Method.
Mix all the ingredients to make a moderately thick batter, not too watery.
Heat Guliappa Tawa, ideally non-stick, on a gas stove or induction stove and
deposit a couple of drops of ghee into each cavity.
Just before pouring the batter into the mould, add cooking soda or Eno’s and mix to make
the batter fluffy. Pour the batter into each cavity and cook in moderate flame
for 1-2 minutes.
Deposit a drop of ghee on each guliappa and flip it with a spoon or wooden
pointed device. Cook for half minute more and pick out each guliappa/paniyaram.
Pour the next batch again and repeat the steps. You can make about 7+7 Goli
Baje Guliappa with the above quantity of ingredients.
**Special note: The curds used should be quite sour to give
the real taste and flavour of Goli Baje.
