Mix together flour, rice flour, soda & salt in a mixing bowl.

Add ginger, chilies, curry leaves, coconut, coriander leaves, curd and mix well.

Make a thick batter adding water only as needed.

The batter has to be thick, sticky & of dropping consistency.

Cover and rest for at least 2 hours.

Beat the batter very well with your hand in a circular motion for 30 seconds to aerate the batter. Do not over beat.

The batter has to be of dropping consistency and not pouring or flowing consistency.

If it is not, then add some dry flour and mix. I did not add any.

Heat oil on a medium flame until hot.

When the oil turns hot, check by dropping a small portion of the batter to the oil. It has to rise without browning.

Take small portions of batter and drop to the oil. They will double or triple in size so do not make them too big.

You can add as many portions of batter as possible in one batch.

Fry on a medium flame.

After a minute keep stirring the goli baje and fry evenly until golden and crisp.

Remove goli baje to a strainer.

Fry the entire batter in batches.

Serve goli baje hot with coconut chutney or any other chutney.