ನಮ್ಮೂರಲ್ಲಿ ಇದನ್ನು ಗೋಳಿಬಜೆ ಎನ್ನುತ್ತಾರೆ ದ.ಕನ್ನಡದವರ ಬಹಳ ಪ್ರೀತಿಯ ತಿಂಡಿ ಇದು.. ಮಳೆಗಾಲದಲ್ಲಿ ಶಾಲೆಯಿಂದ ಬರುವಾಗ ಅಮ್ಮ ಪ್ರೀತಿಯಿಂದ ಮಾಡಿ ಇಡುತ್ತಾ ಇದ್ದ ದು ನೆನಪಾಯಿತು...😊
Nice Mangaluru Bajji. Narration and preparation by your father is extremely good.. i admire very much about the way your father putting the batter (all in equal shape ) into the oil. Nice evening snack with hot coffee/tea.
Mangaluru Bajji, very nicely finished by Shri Vishweshwar Udupa. Thank you Sir for this delicious dish. Learnt how to make a perfect one. Will certainly visit Gayathri Tiffin Room when we come to Bangalore. Arun Sir, Thanks to you for this wonderful programme. All the best to you . Expecting more traditional recipes from Gayathri Tiffin Room
Pls recipe add madi, previously it was there , I am ur subscriber and use to do ur recipe everytime and get credit from my relatives........so pls share again
Bro…. I prepared this Mangalore Bajji earlier based on somebody else’s receptor. It was nice but the preparation of the batter was so tough.he had instructed to beat the batter with thick curd so much that you should keep beating it one side only & it was so tough for me & again I did it try only. Your preparation of batter seem to be bit comfortable…. I’l try as soon as I recover from my cataract surgery and let you know. Your explanation is super…. Very clearly understandable step by step. Wishing you all success. Keep it up👍👍👍👍👍👍🙏🏻🙏🏻🙏🏻
Same senior Udupa has shown adding oil while mixing the dough (same goli baje) for another youtube channel. CAN YOU PLEASE CLARIFY WHICH METHOD IS GOOD. BY ADDING OIL TO THE DOUGH OR NOT. PLEASE CLARIFY THE DIFFERENCE OF TASTE.
For mangalore bajji oil is not an essential ingredient , it only gives some anount of additional softness and a moisture content to the outerlayer of the bajji , so adding oil is not compulsory for mangalore bajji , thankyou for a good question , 😊
@Srikrishna Udupa thank you for your immediate response. Just now tried using oil mix dough. Excellent result. I learnt the art of mixing dough from your father, Mr. Visweswara Udupa . Thanks to both the Udupas.
@@srikrishnaudupa07it is very generous of you to share your recipes in detail. For people like me who understand only the cooking process and not the language, let us know for how much time should the batter be rested before frying the Mangalore bajji. I have been trying all your recipes and they are excellent. God bless you.
Adding oil serves only one purpose, that is it makes the bajji more softer. How ? The oil inside heats up and assists in removing the water or moisture from the bajji. It works from inside out.
ನಮ್ಮೂರಲ್ಲಿ ಇದನ್ನು ಗೋಳಿಬಜೆ ಎನ್ನುತ್ತಾರೆ ದ.ಕನ್ನಡದವರ ಬಹಳ ಪ್ರೀತಿಯ ತಿಂಡಿ ಇದು.. ಮಳೆಗಾಲದಲ್ಲಿ ಶಾಲೆಯಿಂದ ಬರುವಾಗ ಅಮ್ಮ ಪ್ರೀತಿಯಿಂದ ಮಾಡಿ ಇಡುತ್ತಾ ಇದ್ದ ದು ನೆನಪಾಯಿತು...😊
Tumba chennagi thorisi kottiddare Mr Udupa avaru. Thanks to both of you. Tasty aagide definitely navu 12.00 gantege hogi savitheve . All the best 👍
ಸೂಪರ್, ಮಾಡುವ ವಿಧಾನವನ್ನು ಒಳ್ಳೆಯ ವಿವರಣೆಯೊಂದಿಗೆ ತೋರಿಸಿ ದ್ದಾರೆ ತುಂಬಾ ಧನ್ಯವಾದಗಳು
Superb, really I am satisfied, I tried results is perfect finally I succeeded in making goli baje, from manglore Thank u so much
Nice Mangaluru Bajji. Narration and preparation by your father is extremely good.. i admire very much about the way your father putting the batter (all in equal shape ) into the oil. Nice evening snack with hot coffee/tea.
Thank u sir for having shown the fantastic mangaluru bajji and relevant ingredients to prepare to eat &enjoy.
I am from Kundapura, Upadhyaya family. We love holiday Navajo with chutney, you are in heaven 💃🏿
Madidvi, tumba chenag bantu 😋 nammelara favorite
Perfect Mangalore Bajji that is absolutely 👌 and my favourite. Thanks a lot for this wonderful Recipe. 👏👏
Sri Senior Udupa,thank you ,for sharing your expertise.....👃
Thank you for sharing.Was waiting for this recipe.Amazing
Evry things are macking very well practices what a unique identification
God bless you all abundantly and fulfill all your heart's desires in the mighty name of JESUS CHRIST.
Great. The experience is just on display. God bless him long and healthy life
Veri nice Mangalore bajji super veri nice cooking❤❤❤
ತುಂಬಾ ಚೆನ್ನಾಗಿ ಮಾಡಿ ದ್ದೀರ ಸೂಪರ್
thank you soo much sir i will also try
Thanks for sharing Sir
Superb sir...Thank you sir....this is my favorite
Mangaluru Bajji, very nicely finished by Shri Vishweshwar Udupa. Thank you Sir for this delicious dish. Learnt how to make a perfect one. Will certainly visit Gayathri Tiffin Room when we come to Bangalore. Arun Sir, Thanks to you for this wonderful programme. All the best to you . Expecting more traditional recipes from Gayathri Tiffin Room
Thanks a lot for your support and feedback
Very good explanation sir
Awesome sir old is gold food great taste 🙏🙏🙏🙏
Manglure bajji 👌👌 appaji 😋😋 👍👩✈️
Very very nice sir
Super.sir👌🌹🙏👑💐
Yummy 🤤🤤🤤😋. Will visit this place for sure ❤️
🙏🙏🙏🙏❤❤❤❤❤❤❤❤❤❤❤ ಧನ್ಯವಾದಗಳು ಅವರು ಹೇಳಿಕೊಟ್ಟಿದ್ದ ರೀತಿ ತುಂಬಾ ಚೆನ್ನಾಗಿತ್ತು ತುಂಬಾ ಖುಷಿಯಾಯಿತು ತುಂಬಾ ಥ್ಯಾಂಕ್ಸ್ ಮಿಸ್ಟರ್ ಉಡುಪ ಅವರಿಗೆ ❤❤❤❤❤❤🙏🌳🌳🙏🌹🌹🌹🌹🌹🌹🌹
ಬಾಯಲ್ಲಿ ನೀರು 👌👌👍
Pls recipe add madi, previously it was there , I am ur subscriber and use to do ur recipe everytime and get credit from my relatives........so pls share again
Vishweshwara udupa sir kindly show khali dose recipe🙏expect more super recipes from you.
Sure thanks
@@ManeManeRasadoota 🙏
Super duper recipe sir 😋😋👍👍🎉🎉🎉🎉
Supersir in hyd this bajji different but this is verynice by adding curd
Dear sir very nice recipe mouth👄 watering thanks❤
Maneyalli madide same hotel tara bandide so easy thank you 🎉
ಸೂಪರ್ ಮಂಗಳೂರು ಬಜ್ಜಿ
Very nicely and selflessly explained. Vandanagalu.
How long leave after batter
I did and it was very nice.
very nicely shown
Thankew for the information
Nice to see u both❤
Namma Davangere bajji super sir laksmi bhavan hotel
Thanks for sharing. 🙏
It is not as easy as he makes it look 😂 To get the correct shape, texture and color is an art. Hats off 👏
Very nice and tasty
Super 8:58 👌👌
Very nice expained Sir
Very yummy sir👍
Very delicious nanu madtenu mane sure
superb
Superb sir
Thanku so much sir
Sir We want recipies from venugopal Sir please do more videos from him
Need to soak batter?
Good job
Super super 👌
Don't we have to soak the batter? Please reply 🙏
Nice sir
superb thanks, at what price they sell?
Super sir
Can v fry immediately
Sir hittu ferment agok bidbeka?... illa direct hittu kalsi goli baje madoda?
Super ❤
ಸೂಪರ್
Time of Marination how much
Super 🎉🎉🎉🎉
Supar
Uncle super❤
Curds should be sour or normal?? Pl reply
I am also mangalorean
Thank you sir
ಹಿಟ್ಟನ್ನು ಎಷ್ಟು ಟೈಮ್ ಇಡ್ಬೇಕು.ಕಪ್ measurments ನಲ್ಲಿ ಹಿಟ್ಟು ಹಾಕಿ ತೋರಿಸಿದ್ರೆ ಇನ್ನು ಚೆನ್ನಾಗಿತ್ತು.
Very nice
Can anyone translate in english how much time we should keep batter and fry
Bro…. I prepared this Mangalore Bajji earlier based on somebody else’s receptor. It was nice but the preparation of the batter was so tough.he had instructed to beat the batter with thick curd so much that you should keep beating it one side only & it was so tough for me & again I did it try only.
Your preparation of batter seem to be bit comfortable…. I’l try as soon as I recover from my cataract surgery and let you know. Your explanation is super…. Very clearly understandable step by step. Wishing you all success. Keep it up👍👍👍👍👍👍🙏🏻🙏🏻🙏🏻
Wishing you recover soon, and thanks for your feedback
@@ManeManeRasadoota thank you somuch….🙏🏻
ಮಂಗಳೂರು ಬಜ್ಜಿ ❤️
Sir old is gold
Super
ಸೂಪರ್ 😋😋
E video firste nodidde sir nim channel nalli
Yummy😋😋
Baari yedde undu
Please show gulab jamun recipe
Sir ಮನೆ ಮಟ್ಟಿಗೆ ಮಾಡಿಕೊಳ್ಳುವ ಅಳತೆ ತೋರಿಸಿ please
Don't we need to soak for 2 hours? I am a following your channel and find it so authentic 😊😊
Thanks a lot
Superrrrr
ಎಷ್ಟು ಹೋತು ಮೆಗೀನೆಟ್ ಮಾಡಬೇಕು ಸರ್
Chatni madodu heli sir
Wow
Curd is watery. What is the ratio of curd and water and how much time batter should be shoked sir . Please can any one explain in English
Curd should be semi solid, 30 mins soak
ಸರ್ recipe super .. ಒಂದು ಗೊತ್ತಾಗ್ಲಿಲ್ಲ ಮೊಸರು ಹುಳಿ ಇರಬೇಕಾ ಇಲ್ಲ ಸಪ್ಪೆ ಇರಬೇಕಾ ತಿಳಿಸಿ....
Normal curds
👌👌👌👌👌👌👌
Same senior Udupa has shown adding oil while mixing the dough (same goli baje) for another youtube channel. CAN YOU PLEASE CLARIFY WHICH METHOD IS GOOD. BY ADDING OIL TO THE DOUGH OR NOT. PLEASE CLARIFY THE DIFFERENCE OF TASTE.
For mangalore bajji oil is not an essential ingredient , it only gives some anount of additional softness and a moisture content to the outerlayer of the bajji , so adding oil is not compulsory for mangalore bajji , thankyou for a good question , 😊
@Srikrishna Udupa thank you for your immediate response. Just now tried using oil mix dough. Excellent result. I learnt the art of mixing dough from your father, Mr. Visweswara Udupa . Thanks to both the Udupas.
@@srikrishnaudupa07it is very generous of you to share your recipes in detail. For people like me who understand only the cooking process and not the language, let us know for how much time should the batter be rested before frying the Mangalore bajji. I have been trying all your recipes and they are excellent. God bless you.
@@bhavanavijay1428minimum 1 hour
Adding oil serves only one purpose, that is it makes the bajji more softer. How ? The oil inside heats up and assists in removing the water or moisture from the bajji. It works from inside out.
Koteshwara Uduparu
Mangalore buns recipee torisi
❤❤❤❤❤
Is this called mangaluru bajji or mysore bajji...tell me the correct name pls
Mangaluru
🙏🏻👌🏻👌🏻👌🏻👌🏻👌🏻👍🏻👍🏻👍🏻
ನಮಸ್ಕಾರ ಸರ್ ಮಂಗಳೂರು ಬಜ್ಜಿ ಮೊಸರು ನಲ್ಲಿ ಎಷ್ಟೊತ್ತು ನೆನೆಸಿಡಬೇಕು ತಿಳಿಸಿಕೊಡಿ ಧನ್ಯವಾದಗಳು
30 nimsha
👌👌
Uddin ittu add madbekalwa