Thursday, 16 June 2011

Mangalore Snacks recipes

Goli Baje


  • 2 cups maida

  • 1½ tbsp besan (bengal gram flour)

  • 4 green chillies

  • 1 tsp baking soda

  • 1 small piece ginger

  • 1½  tsp sugar

  • ½ cup buttermilk

  • ½ cup water

  • 1 tsp salt

  • Oil for deep frying

Combine together the maida, besan,baking soda, sugar and salt using the buttermilk and water. The consistency of the batter should be in between thin and too thick.(dropping consistency) Set aside the batter for about 1-2 hrs. Add green chillies and ginger and mix well. Bring the cooking oil to smoking point. Drop 1 tsp of the batter into the hot oil and deep fry till crispy and golden brown. Repeat for the rest of the batter.

Eat when hot with hot chutney.

Pineapple Sheera

Rava/Semolina - 1 cup
2. Sugar - ½
3. Water - 2 cups.
3. Pineapple - 3 cups, cut into small pieces.
4. Pineapple Essence - 1 tsp.
5. Ghee - 5 tsp.
6. Cashewnuts - ½
cup. powdered.(Fried in Ghee)
7. Raisins - 4 tsp.
8. Orange/Yellow colour powder - a small pinch.
  • Boil the pineapples till it becomes soft and keep it aside.
  • Heat the pan in low flame and add ghee to it. When it becomes slightly hot add Cashewnuts and Rava and fry till rava starts becoming brown. Moment it starts turning brown add water, sugar, pineapple essence and colour powder and stir it till it thickens a bit.
  • Add pineapple, Cardamom powder and raisins.
  • Serve hot.

Neer Dosa (Panpale)

  1. Raw Rice- 1 Cup.
  2. Coconut gratings


  • Soak the rice for 2 hours.
  • Grind along with coconut to a thin batter.
  • Spread this batter thinly on a hot greased pan to obtain paper thin dosas.

  • Fold into four.
Goes well with Kori Gassi or Chutney.


  • 2 cups maida flour
  • 1 tsp bengal gram flour (chana flour)
  • 2  bananas (Ripe)
  • 1 tsp baking soda
  • 1 tbsp sugar
  • 1 cup curd (yogurt)
  • 1 tsp salt
  • oil to fry

Sieve maida and chana flour separately.  Mix curd, salt, sugar and baking soda and mash the banana in it.  Then add the flours and kneed them well to make a ball.  Apply little oil and keep under cover for 4-5 hours after which, make smaller balls and and roll them into small cirles.Drop them in hot oil one by one and fry them till golden brown. This is a yummy tea time snack.

Kottige or Khotte

  • Black gram dhal (Urad dhal) - 2 Cups
  • Raw rice - 4 cups
  • Salt to taste


  • Soak Rice and black gram dhal (Uradh dhal) separately for 5-6 hours.
  • Grind Black gram dhal finely.
  • Grind rice to a fine paste.
  • Mix both black gram dhal and rice paste.
  • Add salt.
  • Keep overnight for fermenting.
Khottes will be normally available in the market especially during festivals like 'Krishna Ashtami' and 'Ganesh Chaturti'. If not it can prepared by fixing together four leaves of jackfruit tree from edge to edge.

  • Fill these kottes with fermented batter and steam.

Beaten Rice (Bajil) Upkari

  • Beaten Rice 4 cups.
  • Fresh coconut grated (2 cups)
  • Coriander seeds 1 tsp (Crushed)
  • Jeera 1 tsp (Crushed)
  • Chilli Powder ½ tsp.
  • Sugar 1 tsp.
  • Salt to taste.

Mix all the items and serve.


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