Vivatta

Ingredients

1 cup maida (all-purpose flour)

½ tablespoon rice flour (optional)

1 teaspoon finely chopped ginger

1 to 2 green chilies, chopped

7 to 8 curry leaves, chopped

2 tablespoons chopped coriander leaves

1 tablespoon grated or finely chopped fresh coconut (optional)

6 tablespoons sour curd (or fresh curd)

4 to 5 tablespoons water (as required)

1 teaspoon sugar

¼ teaspoon baking soda

Salt (as required)

Oil (as required for deep frying)

Prepare the Batter:
- In a mixing bowl, combine maida and rice flour (if using). Add sour curd, chopped ginger, curry leaves, green chilies, grated coconut (if using), and coriander leaves.
- Mix in sugar and salt.
- Gradually add water in parts and mix to form a thick batter.
- Stir in baking soda and mix well. Cover and set aside for 3 hours to ferment. For quicker preparation, rest the batter for at least 30 minutes to 1 hour (texture will be less soft).
Adjust Consistency:
- After fermentation, if the batter is too thin, add 1-2 tablespoons maida. Avoid adding rice flour as it can make the bajjis hard.
Fry the Goli Bajji:
- Heat oil in a kadai or pan on medium heat.
- Using a spoon or your fingers, drop small portions of batter into the hot oil.
- Fry on medium heat until one side is light golden, then turn over with a slotted spoon.
- Continue frying, turning occasionally, until the bajjis are golden and crisp.
- Remove with a slotted spoon and drain on kitchen paper towels.
Serve:
- Serve hot with coconut chutney for a delicious snack or side dish.