Bajji or Bajiya:
Besan one cup
Maida 1/4 cup
Rice flour 1/4 cup
Chillie powder two teaspoons
Hing a pinch
Salt to taste
oil for frying
Water required quantity to make a batter. You can make bajjis with egg plant, ridge gourd(pudalai), raw plantain, onion, bajji chillies, cauliflower, potato and sometimes from baby corns also.
In a bowl mix all the flours adding chillie powder, hing and salt. Add the water slowly to make a thick batter.The batter should be neither thick or thin. So add the required quantity. Mix it with a spatula to get puffy bajjies. Now prepare the vegetable. If it is brinjal or onion cut them into round slices. For the raw plantain remove the skin and cut lengthy slices. If it is potato slice it thinly without removing the skin.
Now heat the oil in a kadai. Check the oil by dropping a little batter in to the heated oil. If the batter raises to the surface immediately, then the oil is ready to prepare bajjies. Take a slice of any vegetable and dip it into the batter in such a way that it is well coated on all the sides. Put it in the heated oil simultaneously reducing the flame. You can fry 3 or 4 bajjies at a time depending on the quantity of the oil used for frying. Fry till it is golden brown on both sides and remove it and put it in a colander(vadikatti). Prepare all the bajjies like this and serve hot with green chutney or coconut chutney.
Green chutney: One bunch coriander leaves and pudina leaves
10 numbers green chillies
tamarind pepper size
salt to taste
hing a pinch
seasoning: Mustard seeds, urad dhal, oil for seasoning one teaspoon
Wash, clean and cut the leaves and grind them with green chillies, tamarind, salt and hing. Grind to a fine paste. Remove it and put in a bowl and season with mustard and urad dhal. This will be a good combination for the bajjies.
Coconut chutney
Grated coconut two table spoon
Green chillies 10 to 12 numbers
salt to taste
hing
Pottukadalai(fried chana dhal)
Mix all the ingredients and grind them in to a fine paste. Remove and put in a bowl and season with mustard seeds and curry leaves. Serve with bajjies
Besan one cup
Maida 1/4 cup
Rice flour 1/4 cup
Chillie powder two teaspoons
Hing a pinch
Salt to taste
oil for frying
Water required quantity to make a batter. You can make bajjis with egg plant, ridge gourd(pudalai), raw plantain, onion, bajji chillies, cauliflower, potato and sometimes from baby corns also.
In a bowl mix all the flours adding chillie powder, hing and salt. Add the water slowly to make a thick batter.The batter should be neither thick or thin. So add the required quantity. Mix it with a spatula to get puffy bajjies. Now prepare the vegetable. If it is brinjal or onion cut them into round slices. For the raw plantain remove the skin and cut lengthy slices. If it is potato slice it thinly without removing the skin.
Now heat the oil in a kadai. Check the oil by dropping a little batter in to the heated oil. If the batter raises to the surface immediately, then the oil is ready to prepare bajjies. Take a slice of any vegetable and dip it into the batter in such a way that it is well coated on all the sides. Put it in the heated oil simultaneously reducing the flame. You can fry 3 or 4 bajjies at a time depending on the quantity of the oil used for frying. Fry till it is golden brown on both sides and remove it and put it in a colander(vadikatti). Prepare all the bajjies like this and serve hot with green chutney or coconut chutney.
Green chutney: One bunch coriander leaves and pudina leaves
10 numbers green chillies
tamarind pepper size
salt to taste
hing a pinch
seasoning: Mustard seeds, urad dhal, oil for seasoning one teaspoon
Wash, clean and cut the leaves and grind them with green chillies, tamarind, salt and hing. Grind to a fine paste. Remove it and put in a bowl and season with mustard and urad dhal. This will be a good combination for the bajjies.
Coconut chutney
Grated coconut two table spoon
Green chillies 10 to 12 numbers
salt to taste
hing
Pottukadalai(fried chana dhal)
Mix all the ingredients and grind them in to a fine paste. Remove and put in a bowl and season with mustard seeds and curry leaves. Serve with bajjies
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