This is my first post on bajji recipes.Myself & Sen loves bajji a lot.My MIL makes this bajji very often as an evening snack especially for guests.I have seen my friends making bajji with store bought readymade bajji mix.I had a thought tat bajji batter is very difficult to prepare at home. But when i saw my MIL making bajji , i felt it so easy & it can be done in no time. Before marriage , i have seen my mom making bajji on Diwali. She makes all the varieties ( ie, Raw banana,brinjal,onion, potato) in one go..We choose our favourite among them and enjoy eating it along with
sweets..Both mom & Mil follows the same recipe.. Its so simple.. The ratio of besan flour & rice flour is 3:1..For this ratio , u’ll get a crispy exterior & a soft interior..Addition of cooking soda is also very important to get a puffy bajji. Otherwise bajji won’t bulge and it will be flat…Too much of cooking soda makes the bajji absorb more oil. Adding a pinch would do..If u make bajji with store bought mix , try this recipe for a change. U’ll love it and u’ll stop buying the readymade ones
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INGREDIENTS
1 cup - 200ml
- Besan flour / Kadala maavu – 3/4 cup
- Rice flour / Arisi maavu – 1/4 cup
- Cooking soda – A pinch
- Orange food color – A pinch (optional)
- Red chilli powder – 1.5 tsp ( add 1 tsp for less spice)
- SSP Hing/Asafetida – 1/4tsp
- Ajwain/ omam OR cumin seeds/ jeera – 1/2 tsp
- Salt – As needed
- Water – 3/4 - 1 cup ( adjust)
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METHOD
- Peel , wash and cut the head & tail portions of onions & slice into 1/4 inch thick rings.Set aside…
- In a wide bowl , mix all the flours , powders , Ajwain or cumin , salt and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails
 .At the same time , thick batter yeilds hard bajjis..The batter should be slightly thick & flow like a ribbon.It should coat the onion pieces well..Adjust water & flour accordingly..Dip the onion rings in the batter & coat it well.
- Heat oil in a kadai and check with a drop of batter to find the correct heating point.ie. If u put a drop of batter , the batter will rise immediately and floats on top. As soon as u get this heating point , simmer the flame and drop the onion rings coated well with batter..
 
- Deep fry till the color changes golden brown and the bubbles ceases..Flip it and again cook for a minute. Drain & remove in a tissue paper..
Serve hot immediately..We love to have with coconut chutney !! |
NOTE
- Addition of food color gives a nice color to bajji as u see in stalls..
- My mom & mil adds cumin seeds but i used ajwain for an enhanced flavour. Use any as per ur wish.
- Please don’t skip adding soda . It gives a puffy , soft bajji. Make sure u don’t add much because bajji will be very oily and it is unhealthy too..
- Adjust the consistency of batter.. Batter should not be too thin or too thick. If ur batter has become too thin , add besan & rice flour in 3:1 ratio and adjust the batter..If it is too thick add more water. Always add the extra water using a tbsp & check it..
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