- Thick Curd - 1/4 cup
- All Purpose Flour / Maida - 1/2 cup
- Rice Flour - 1/8 cup
- Green Chilly - 2 to 3 nos
- Onions - 1 small
- Curry Leaves - a few
- Hing / Asafoetida - 1/4 tsp
- Grated Ginger / Ginger Powder - 1/2 tsp
- Cumin Powder - 1 tsp
- Baking Soda - 1/2 tsp
- Sugar - a pinch
- Salt to taste
- Water as needed
- Oil to deep fry
Method:
- Beat the curd well with few tbsp of water to aerate the mix well. I prefer to beat using a mixer. A hand whisk or mixer can also be used. It is important to aerate the batter for bajje.
- Add finely chopped green chilly, baking soda, finely chopped curry leaves, ginger powder, cumin powder, hing, sugar and salt to taste. Mix well with mixer to combine.
- Add rice flour and maida to form a thick batter. Mix well with a spatula or spoon.
- Keep the batter aside for at-least 1 to 2 hours.
- Further add the finely chopped onions and mix well to form a batter of dropping consistency adding water if required.
- Heat oil for deep frying on medium flame.
- When the oil is hot, start dropping the batter to oil. Bajjes will float on surface when oil is hot enough.
- Do not overcrowd the oil with bajje. Flip when one side is light golden. Fry till crispy.
- Serve hot with dry coconut chutney or sauce of your choice.
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