- 1 cup = 200 ml
- Besan flour/Kadalai maavu - 1 cup
- Rice flour - 1/3 cup
- Red chilli powder - 2 tsp
- Kesari color – 2 pinches (optional)
- Hing/Asafetida - 1/4 tsp
- Ajwain OR Cumin seeds/Jeera - 1 tsp
- Salt - as needed
- Cooking soda - 3 pinches
- Water - 1 cup + 2 tbsp ( adjust)
- Cooking oil - to deep fry
In a wide bowl , mix all the flours , powders , Ajwain or cumin,salt,cooking soda and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails Winking smile.At the same time,thick batter yields hard bajjis..The batter should be slightly thick & flow like a ribbon.It should coat the onion pieces well.Adjust water & flour accordingly.
Wash and cut the raw banana into two horizontally.Peel the skin and discard it.Slice the raw banana thinly and arrange in a plate.Dip the raw banana in bajji batter.
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 raw banana slices 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. Enjoy with tea/coffee!
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 too 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.