LIVE MANGALURU BAJJI by Sri Vishweshwar Udupa Father of Sri Krishna Udupa HOTEL RECIPE

[@nalinikamath4829]

Tumba chennagi thorisi kottiddare Mr Udupa avaru. Thanks to both of you. Tasty aagide definitely navu 12.00 gantege hogi savitheve . All the best 👍

[@nalinikashinath9790]

Sri Senior Udupa,thank you ,for sharing your expertise.....👃

[@mamathav6770]

Madidvi, tumba chenag bantu 😋 nammelara favorite

[@venuseetharaman6455]

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.

[@geetabhat5180]

ನಮ್ಮೂರಲ್ಲಿ ಇದನ್ನು ಗೋಳಿಬಜೆ ಎನ್ನುತ್ತಾರೆ ದ.ಕನ್ನಡದವರ ಬಹಳ ಪ್ರೀತಿಯ ತಿಂಡಿ ಇದು.. ಮಳೆಗಾಲದಲ್ಲಿ ಶಾಲೆಯಿಂದ ಬರುವಾಗ ಅಮ್ಮ ಪ್ರೀತಿಯಿಂದ ಮಾಡಿ ಇಡುತ್ತಾ ಇದ್ದ ದು ನೆನಪಾಯಿತು...😊

[@SridharaMurthy-sg7hk]

Thank u sir for having shown the fantastic mangaluru bajji and relevant ingredients to prepare to eat &enjoy.

[@manjulasoppin2459]

Perfect Mangalore Bajji that is absolutely 👌 and my favourite. Thanks a lot for this wonderful Recipe. 👏👏

[@goureeramanath5265]

I am from Kundapura, Upadhyaya family. We love holiday Navajo with chutney, you are in heaven 💃🏿

[@sadiqpasha4331]

Veri nice Mangalore bajji super veri nice cooking❤❤❤

[@poornimajayaprakashkudkuli2115]

Superb, really I am satisfied, I tried results is perfect finally I succeeded in making goli baje, from manglore Thank u so much

[@premilabenjamin4444]

God bless you all abundantly and fulfill all your heart's desires in the mighty name of JESUS CHRIST.

[@sakthiveld2319]

Evry things are macking very well practices what a unique identification

[@pdamarnath3942]

Great. The experience is just on display. God bless him long and healthy life

[@leenavenkatesh3387]

Thank you for sharing.Was waiting for this recipe.Amazing

[@shailajachandrashekhar4858]

ಸೂಪರ್, ಮಾಡುವ ವಿಧಾನವನ್ನು ಒಳ್ಳೆಯ ವಿವರಣೆಯೊಂದಿಗೆ ತೋರಿಸಿ ದ್ದಾರೆ ತುಂಬಾ ಧನ್ಯವಾದಗಳು

[@kavithaharish3426]

Thanks for sharing Sir

[@nalinichandrahas3119]

Maneyalli madide same hotel tara bandide so easy thank you 🎉

[@rashmisachinpawar6147]

Superb sir...Thank you sir....this is my favorite

[@deepasekhar8492]

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

[@ManeManeRasadoota]

Thanks a lot for your support and feedback

[@girija4714]

ತುಂಬಾ ಚೆನ್ನಾಗಿ ಮಾಡಿ ದ್ದೀರ ಸೂಪರ್

[@marystella3245]

Very good explanation sir

[@yashasramesh]

Yummy 🤤🤤🤤😋. Will visit this place for sure ❤️

[@aspindian9573]

I did and it was very nice.

[@indumathisastry7529]

🙏🙏🙏🙏❤❤❤❤❤❤❤❤❤❤❤ ಧನ್ಯವಾದಗಳು ಅವರು ಹೇಳಿಕೊಟ್ಟಿದ್ದ ರೀತಿ ತುಂಬಾ ಚೆನ್ನಾಗಿತ್ತು ತುಂಬಾ ಖುಷಿಯಾಯಿತು ತುಂಬಾ ಥ್ಯಾಂಕ್ಸ್ ಮಿಸ್ಟರ್ ಉಡುಪ ಅವರಿಗೆ ❤❤❤❤❤❤🙏🌳🌳🙏🌹🌹🌹🌹🌹🌹🌹

[@shobhatondupally8021]

Supersir in hyd this bajji different but this is verynice by adding curd

[@shrutimullur791]

Super

[@geetalalita8072]

Dear sir very nice recipe mouth👄 watering thanks❤

[@sheshachalamsriram3545]

Vishweshwara udupa sir kindly show khali dose recipe🙏expect more super recipes from you.

[@ManeManeRasadoota]

Sure thanks

[@sheshachalamsriram3545]

@@ManeManeRasadoota 🙏

[@akshushivu1106]

Thankew for the information

[@SuniLL-e1m]

Thanku so much sir

[@subhashpatil1969]

Awesome sir old is gold food great taste 🙏🙏🙏🙏

[@dpvasanthaprema629]

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👍👍👍👍👍👍🙏🏻🙏🏻🙏🏻

[@ManeManeRasadoota]

Wishing you recover soon, and thanks for your feedback

[@dpvasanthaprema629]

@@ManeManeRasadoota thank you somuch….🙏🏻

[@d.shanthakumar5746]

Super.sir👌🌹🙏👑💐

[@KeerthiKeerthi-kf4nr]

Manglure bajji 👌👌 appaji 😋😋 👍👩‍✈️

[@vasulamani3338]

Super ❤

[@lathap5592]

Very nice expained Sir

[@anitabhosale8680]

Thanks sir🙏

[@dhruvingaming7367]

Super duper recipe sir 😋😋👍👍🎉🎉🎉🎉

[@AnilHS71]

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 👏

[@bramarambabs6226]

Nice to see u both❤

[@prabhamanitn9089]

very nicely shown

[@LalithaN-c3z]

Sir We want recipies from venugopal Sir please do more videos from him

[@EngieSolutionsMasdarCityUAE.]

Very nice and tasty

[@mahaboobbasha-yf1rt]

superb

[@ShilpaIlager-l2m]

ಸೂಪರ್

[@yogeshbbbook6429]

Super sir

[@rukminicr8248]

ಸೂಪರ್ ಮಂಗಳೂರು ಬಜ್ಜಿ

[@vinodammak8954]

Super super 👌

[@venkateshpainter3658]

Namma Davangere bajji super sir laksmi bhavan hotel

[@shrideviwali4811]

Superb sir

[@cbpatil2879]

Super 🎉🎉🎉🎉

[@sumaprasad2875]

Very yummy sir👍

[@sanamujeeb1320]

Sir hittu ferment agok bidbeka?... illa direct hittu kalsi goli baje madoda?

[@hemaprashanth297]

ಸೂಪರ್ 😋😋

[@MehboobRashiyani]

Good job

[@rajurayakar9828]

Nice sir

[@chandrshekrcandra2654]

Supar

[@nirmalapatil4137]

Very nice

[@rameshkotian1568]

Super 8:58 👌👌

[@Mahesh..123]

Wow

[@poonamhingangave9774]

Very delicious nanu madtenu mane sure

[@lakshmipolukonda9176]

Very nicely and selflessly explained. Vandanagalu.

[@jyothilakshmi2616]

👌👌👌👌👌👌👌

[@saiprasanna9931]

Don't we need to soak for 2 hours? I am a following your channel and find it so authentic 😊😊

[@ManeManeRasadoota]

Thanks a lot

[@Nice-i9j]

ಹಿಟ್ಟನ್ನು ಎಷ್ಟು ಟೈಮ್ ಇಡ್ಬೇಕು.ಕಪ್ measurments ನಲ್ಲಿ ಹಿಟ್ಟು ಹಾಕಿ ತೋರಿಸಿದ್ರೆ ಇನ್ನು ಚೆನ್ನಾಗಿತ್ತು.

[@nandashanbogar6241]

Superrrrr

[@vinodammak8954]

ಬಾಯಲ್ಲಿ ನೀರು 👌👌👍

[@manoharamn8746]

Uncle super❤

[@ramyaprasannarao4527]

How long leave after batter

[@vijaylaxmisangolli7582]

Yummy😋😋

[@ravitejuvlogs1330]

Need to soak batter?

[@nagarajarao1732]

AFTER YOU MUST GIVE FULL ADDRESS OF HOTEL .WE ARE IN DIFFERENT LOCALITY AND WE TASTE THERE.

[@ManeManeRasadoota]

Address is given in description

[@Anvith1205]

E video firste nodidde sir nim channel nalli

[@maheshanna5006]

I am also mangalorean

[@prashanthjrraghavendra5494]

Don't we have to soak the batter? Please reply 🙏

[@manjunathgobbani]

ಮಂಗಳೂರು ಬಜ್ಜಿ ❤️

[@sreenivassreenivas7321]

❤❤❤❤❤

[@priyakibagiya]

superb thanks, at what price they sell?

[@sumav6174]

👌👌

[@ayeshamuzeed]

Can anyone translate in english how much time we should keep batter and fry

[@ravitejuvlogs1330]

Please show gulab jamun recipe

[@raghavendrapr8746]

ಸರ್ recipe super .. ಒಂದು ಗೊತ್ತಾಗ್ಲಿಲ್ಲ ಮೊಸರು ಹುಳಿ ಇರಬೇಕಾ ಇಲ್ಲ ಸಪ್ಪೆ ಇರಬೇಕಾ ತಿಳಿಸಿ....

[@ManeManeRasadoota]

Normal curds

[@susheelabai4506]

🙏🏻👌🏻👌🏻👌🏻👌🏻👌🏻👍🏻👍🏻👍🏻

[@Pari-w5o8l]

Time of Marination how much

[@venkatp9635]

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

[@ManeManeRasadoota]

Curd should be semi solid, 30 mins soak

[@hanumanteshps3795]

Baari yedde undu

[@roopabs9783]

Can v fry immediately

[@naveenneschal7165]

🙏🙏🙏

[@manoharpamadi8566]

👌👌🌹

[@sangeetapj1359]

Curds should be sour or normal?? Pl reply

[@raviprakash1956]

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.

[@srikrishnaudupa07]

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 , 😊

[@raviprakash1956]

@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.

[@bhavanavijay1428]

​@@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.

[@akasharasu2083]

​@@bhavanavijay1428minimum 1 hour

[@conrodfox8859]

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.

[@rohiniramesh4208]

❤️❤️❤️❤️❤️👌👌👌

[@radhikasridhar1265]

🎉🎉🎉🎉🎉❤❤🎉🎉

[@dayanand570]

Koteshwara Uduparu

[@bharathiramesh7811]

👌❤️🌹🙏

[@girishmogaveera5108]

❤️

[@sathishbnaik1036]

ಎಷ್ಟು ಹೋತು ಮೆಗೀನೆಟ್ ಮಾಡಬೇಕು ಸರ್

[@Ajitkarav73]

Chatni madodu heli sir

[@kmnayak1888]

Is this called mangaluru bajji or mysore bajji...tell me the correct name pls

[@ManeManeRasadoota]

Mangaluru

[@akasharasu2083]

We people try all kind of shapes come except round round