Vazhakkai bajji – Raw banana bajji
South Indian-style deep-fried raw banana fritters
Servings: 2
Ingredients
- 1 raw banana
- ½ cup besan | kadalaimaavu
- 2 tbsp rice flour
- 1 tsp red chili powder
- Salt as needed
- ¼ tsp baking soda
- 2 pinches Asafoetida
- Oil for deep frying
Instructions
- Combine the besan, rice flour, red chili powder, asafoetida, and salt in a wide bowl.
- Add water to this and bring to an idli batter consistency. Add 2 tsp of hot oil to this. This is to add crispiness to the outer layer and avoid the bajjis from drinking a lot of oil.
- Peel the skin of the raw banana and cut them into thin slices like this.
- Heat a kadai and add the oil for deep frying.
- When the oil becomes hot, keep it on a medium flame.
- Dip the raw banana slices in the batter and immediately transfer it to the oil.
- When both sides become golden brown, take it out from the oil.
- Drain the excess oil in a kitchen towel.
- Serve this hot with a cup of tea /filter coffee.
- Alternatively, you can use any veggie of your choice like onion, potato, capsicum, ridge gourd, eggplant, etc. for making bajjis.
Notes
Note:
1. You can add 2 tbsp of idli/dosa batter to the bajji batter and this will enhance the taste of the bajji. 2. Add hot oil to the bajji to enhance crispiness and to avoid the bajjis absorbing oil. 3. Do not add baking soda to the amount mentioned as it will spoil the taste of bajjis. 4. Always use good and fresh stock of baking soda for the Bajji maavu.
1. You can add 2 tbsp of idli/dosa batter to the bajji batter and this will enhance the taste of the bajji. 2. Add hot oil to the bajji to enhance crispiness and to avoid the bajjis absorbing oil. 3. Do not add baking soda to the amount mentioned as it will spoil the taste of bajjis. 4. Always use good and fresh stock of baking soda for the Bajji maavu.
