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Showing posts with label BAJJI BONDA RECIPES. Show all posts
Showing posts with label BAJJI BONDA RECIPES. Show all posts

May 2, 2020

Cauliflower Pakoda Recipe / Gobi Pakora

cauliflower pakoda
Cauliflower Pakoda is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe. Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !

Check out my Gobi 65, Gobi manchurian, Gobi curry without onion, garlic, South Indian cauliflower poriyal, cauliflower kuzhambu, cauliflower kurma, Gobi paratha, Gobi biryani

Video: Cauliflower Pakoda Recipe

Crispy cauliflower pakoda / Gobi Pakora recipe.
Cauliflower Pakoda Recipe

cauliflower pakoda recipe

Cauliflower Pakoda Recipe / Gobi Pakora


Cauliflower Pakoda Recipe / Gobi Pakora

How to make cauliflower pakoda with besan flour and rice flour. 



Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Cauliflower / Gobi – 15 florets
  • Besan flour – 1/2 cup
  • Rice flour – 1/4 cup
  • Cooking soda / baking soda – a pinch
  • Ginger Garlic paste – 1 tsp
  • Fennel seeds powder – 1/2 tsp (optional)
  • Turmeric powder – 1/4 tsp
  • Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
  • Garam masala powder - 1/2 tsp
  • Salt – as needed
  • Chopped Mint leaves – few (optional)
  • Curry leaves - Few (chopped)
  • Water - as needed
  • Cooking oil - to deep fry
HOW TO MAKE CAULIFLOWER PAKODA
  1. Wash and parboil the cauliflower florets. Drain and set aside.
  2. In a wide bowl, mix all the ingredients given above except cooking oil.
  3. Add required water and coat the cauliflower pieces.
  4. Heat oil and deep fry the cauliflower pieces till golden in both the sides.
  5. Remove in a tissue paper and enjoy with tomato sauce or chutney !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.  

  •                         
  • In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, curshed fennel seeds and bakings soda. Mix well. 
  • how to make cauliflower pakoda
  • Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. 
  • how to make cauliflower pakoda
  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches. 
  • how to make cauliflower pakoda
  • Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.  
  • how to make cauliflower pakoda
  • Remove in a tissue paper. Enjoy with rice or as an evening snack. My daughter loves it with tomato sauce.

Note

  • Adjust the quantity of chilli powder and garam masala powder as per your taste.
  • Parboil cauliflower before mixing the flours. Raw cauliflower takes more time to cook in oil.
  • Do not wait for all the bubbles to cease while frying. Remove once it turnd golden in color. 
  • You can use corn flour in place of rice flour. 

Yummy, kids friendly cauliflower pakoda is ready to enjoy. You can have with ketchup.
gobi pakora


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April 19, 2018

Baby Corn Bajji Recipe - Baby Corn Fingers Recipe

Baby corn bajji recipe

This is our South Indian style bajji recipe with baby corn. Baby corn bajji in Tamil also known as baby corn fingers was in my try list for years. Long back I had posted baby corn golden fritters / baby corn 65 which is a super hit recipe in my blog. After that I din’t post any baby corn snack recipe for long time. As summer vacation is started here, Raksha told me to make some bajji or bonda for her evening snacks. So I wanted to post this baby corn bajji and made it. I used besan flour and rice flour in the ratio of 2:1 and made bajji batter in thick flowing consistency.  It came out very well with crispy exterior and soft interior. We loved it very much. Friends, do try this easy, yummy, crispy baby corn bajji for your kids during this vacation and share your feedback with me ✋.

Check out my homemade bajji bonda mix, onion bajji, potato bajji, Ajwain leaf bajji, Raw banana bajji, Andhra mirapakaya bajji, Chilli bajji.


Baby corn fingers recipe


Baby corn bajji recipe / Baby corn golden fingers


Baby corn bajji recipe / Baby corn golden fingers

Baby corn bajji recipe / Baby corn golden fingers for kids snacks


Cuisine: Indian
Category: Snacks recipes
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Besan flour - 1/2 cup
  • Rice flour - 1/4 cup
  • Red chilli powder - 1/2 tsp to 1 tsp
  • Garam masala powder – 1/4 tsp (optional, I used it)
  • Hing / Asafetida - 1/4 tsp
  • Salt - as needed
  • Baking soda / cooking soda – 1/4 tsp
  • Red Food color – a pinch (Optional)
  • Water – As needed( I used around 3/4 cup)
  • Cooking oil - to deep fry

METHOD

  1. Peel the baby corn and discard the skin. Pressure cook the whole baby corn in high flame for one whistle OR boil in water till it becomes soft.
  2. In a wide bowl, mix all the ingredients except cooking oil to make bajji batter.
  3. Dip the cooked baby corn in the batter.
  4. Deep fry in oil on both the sides. Remove when it turns golden in color.
  5. Serve with coconut chutney or tomato ketchup.

METHOD - STEP BY STEP PICTURES

  • Peel the skin of baby corn and wash it. In a cooker base, add 2 cups of water. In a small bowl, keep the peeled baby corn and add very little water to it. Let it pressure cook in high flame for one whistle or cook till it becomes soft but firm. Remove the bowl from the cooker. Drain the excess water if any. Keep it aside. Some people use raw baby corn to make bajji. So pressure cooking is an optional step. But I love to have soft baby corn. So I cooked it.
  • In a wide bowl, mix besan flour, rice flour, red chilli powder, garam masala powder, hing, salt, baking soda and mix well.
Baby corn bajji
  • Add water and make thick bajji batter in flowing consistency. Set aside for few minutes till oil gets heated.
    Baby corn bajji
  • Heat cooking oil in a kadai. Drop a pinch of bajji batter. If it sizzles and rises to the top immediately, heat of the oil is just right.
  • Take one cooked baby corn. Dip it inside the batter, coat it well and take it out by holding the tail part. Drop in the hot oil. Repeat the same and put 2 to 3 bajji in one batch.
    Baby corn bajji
  • Flip and Cook both the sides till it turns golden. Remove the bajji in a tissue paper.
    Baby corn bajji
  • Enjoy with coconut chutney or tomato ketchup !

Note

  • If you want to use less rice flour, use besan and rice flour in the ratio of 3:1 instead of 2:1.
  • You can add a pinch of food color to get a bright colored bajji like in teashops.
  • Adding baking soda helps to make puffy and soft bajji.
Enjoy this easy, yummy baby corn bajji with tomato ketchup !
Baby corn bajji

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June 10, 2017

Bajji Bonda Mix Recipe – How To Make Bajji Bonda Pakoda Mix Powder At Home

Bajji bonda mix powder
Bajji, Bonda, Pakoda & Vada are the most popular tea time snacks recipes in India especially South India.Most of us make these crispy, deep fried delicacies during weekends or for guests as evening snacks.My friends in Tamil nadu buy Aachi or Sakthi bajji bonda mix powder regularly.But in my family, both MOM & MIL never buy store bought bajji bonda mix.They make it fresh whenever needed. Both follow the same proportion of besan flour and rice flour to make bajji batter / Bajji maavu. By learning from them, I can make different types of crispy bajji recipes at home easily.Not me, anyone can make it perfect if you know the right proportion of ingredients & the consistency of batter. I never thought of making homemade bajji, bonda mix recipe until Raksha started to eat them during weekends or holidays very often. Whenever I ask her choice of evening snacks, her reply would be mostly onion bajji or homemade cake. I don’t make cakes thinking about the consumption of maida. So I prepare onion/potato bajji or pakoda based on her wish. Sometimes I feel lazy to make it. So I started making bulk quantity of my own, homemade bajji, bonda mix and store in refrigerator for a month. It stays good even without refrigeration. I don’t add food color or cooking soda in the mix. I add them while making bajji only if needed. Lets see how to make bajji, bonda mix at home easily! If you have this mix in hand, you can make varieties of bajji, bonda or pakoda in just 5 minutes.  I hope all the moms like me would find this post useful.

Do check out my rava upma mix and instant poha upma mix recipes too.

Check out Raw banana bajji,  Potato bajji,  onion bajji,  Karpooravalli bajji,  aloo paneer bonda,  Potato bonda,  Instant bonda,  Mangalore bonda,  millet flour pakoda.

How to make bajji bonda mix at home

Homemade Bajji, Bonda Mix Recipe


Khoya Kaju Gravy RecipeHomemade Bajji, Bonda, Pakoda mix – How to make bajji, bonda mix recipe at home 

Cuisine: Indian
Category: Snacks Recipes 
Yields:  1.5 cups
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup - 250ml
  • Gram flour / Besan flour – 1.5 cups 
  • Rice flour - 1/2 cup
  • Asafetida / hing – 1/2 tsp 
  • Red Chilli Powder –  1.5 to 2 tbsp (Adjust based on spice level)
  • Orange Red food color –   2 pinches ( optional)
  • Cumin seeds or ajwain/omam - 1.5 tsp  
  • Cooking soda or baking soda – 1/2 tsp (optional, You can add a pinch of soda while making bajji.)
To make bajji, bonda or pakoda
  • Bajji, bonda mix – as needed
  • Vegetables like onion, potato, brinjal, raw banana
  • Water – as needed 
  • Cooking soda or baking soda – a pinch  ( If needed)
  • Cooking oil – to deep fry 

HOW TO MAKE BAJJI BONDA MIX - METHOD

  • In a wide bowl, mix the besan flour, rice flour, red chilli powder, cumin seeds or ajwain, salt, food color ( if using) and mix well. If you want, you can sieve the flour, salt, chilli powder for uniform mixing and then add cumin seeds. Adding soda in the mix makes the bajji absorb more oil while frying. So I add baking soda just before making bajji.
    Homemade bajji bonda mix powder
     Homemade bajji bonda mix powder
  • To make bajji or bonda : Take the required quantity of bajji mix in a bowl. Add a pinch or dash of cooking soda if you have not added already. Mix well. Add water to make a slightly thick batter. If the batter is too thick, vegetables won’t get coated properly. If the batter is thin, bajji will have tails. So add water gradually. Dip the vegetable in the batter, deep fry till golden in color. Please refer my ONION BAJJI RECIPE & POTATO BONDA for more details.
    Homemade bajji bonda mix powder
     
  • To make onion pakoda : Take the required quantity of bajji mix in a wide bowl. Add thinly sliced onion and mix well. Rest for 5 minutes. Add water and make a thick paste. Onions should be coated well. Add some hot oil and make pakoda. I will try to make a detailed post soon. Check out my Millet flour onion pakoda if interested.
    Homemade bajji bonda mix

  • Enjoy !
Note
  • Adjust the quantity of chilli powder as per your taste.
  • Adding Kashmiri chilli powder gives a nice color to the bajji. You don’t need to add food color too.
  • You can store this mix upto one month.  
  • For masala flavor, you can add garam masala powder & ginger-garlic paste while making bajji.
Make this easy mix at home. Enjoy bajji, bonda anytime !
Bajji bonda mix
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April 4, 2017

Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham Pori recipe
Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones. Finally I got this recipe from my neighbor and tried it for our evening snacks.This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil Love Struck. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop Cool. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !


Kerala Pazham pori

Pazham Pori Recipe - Kerala Ethakka Appam


Pazham Pori Recipe - Kerala Ethakka Appam Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
Cuisine: Kerala
Category: Snacks
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Nendram banana / Kerala ripen banana - 3 to 4 nos
  • Maida / All purpose flour – 1 cup
  • Rice flour – 3 tbsp
  • Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
  • Turmeric powder – 1/8 tsp
  • Cooking Soda – a pinch (optional)
  • Jeera / Cumin seeds – 1/4 tsp
  • Crushed Cardamom seeds – 1 no ( optional)
  • Water – 1 cup ( approx)
  • Cooking oil or coconut oil - to deep fry
METHOD

  • Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
    Pazham pori recipe
  • In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well.
    Pazham pori recipe
  • Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
    Pazham pori recipe
  • Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
  • Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
    Pazham pori recipe
    Pazham pori recipe

Note
  • Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
  • Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
  • Adjust the quantity of sugar based on the sweetness of banana.
  • Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!
Kerala Nendram pazham bajji - ethakka appam
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May 26, 2016

Karpooravalli Bajji – Ajwain Leaf Pakora – Oregano Fritters

Karpooravalli bajji recipe
Karpooravalli @Omavalli is a well known plant to many of you. It is known as Oregano, country borage, French thyme, Indian borage, Spanish Thyme, Big Thyme, Thick leaf thyme or Broad leaf thyme(Guyana), Poor man pork or broad leaf thyme (Barbados), Cuban oregano, Mexican thyme,queen of herbs, mother of herbs in English, Doddapatre Soppu, Saviara sambara in Kannada, Panikoorka in Malayalam, Vaamu aku in Telugu, Pathorchur, patharcur, Patta ajvayin in Hindi( Source : Pinkandpink) . My MIL makes kashayam with beetel leaves & omavalli leaves for indigestion problem, cough, cold for kids and adults as well. So we have planted this leaves in our backyard as it has many health benefits. Recently I came this bajji recipe in a magazine and thought of giving a try. I made Karpooravalli bajji, Potato bajji and onion bajji using homemade bajji batter. Bajji came out very well with the shape of karpooravalli leaves. We couldn’t feel the bitterness or spicy taste of leaves as I thought.Sendhil and myself loved it a lot. Try this healthy, yummy, flavorful Karpooravalli leaves bajji for your evening snacks. Enjoy with hot tea/Chai !! Lets see how to make Ajwain leaves bajji/ Oregano fritters at home with homemade bajji, bonda batter.
Karpooravalli bajji recipe

Karpooravalli bajji recipe / Oregano fritters


Karpooravalli bajji recipe / Oregano fritters Healthy, herbal Karpooravalli bajji recipe
Cuisine: Indian
Category: Bajji recipes
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 200 ml
  • Karpooravalli leaves/ Oregano leaves - 12 nos (medium sized)
  • Besan flour/Kadalai maavu - 3/4 cup
  • Rice flour - 1/4 cup
  • Red chilli powder - 1 - 2 tsp
  • Cumin seeds/Jeera - 1 tsp
  • Hing/asafetida - 1/4 tsp
  • Cooking soda - 1/8 tsp
  • Red food color – a pinch ( optional)
  • Salt & water - as needed
METHOD

  • Pluck the leaves from the plant with stem.Wash it well to remove the mud. Wash it twice or thrice and Pat it dry using a towel.
  • In a wide bowl,take the besan flour, rice flour, red chilli powder, cumin seeds, salt, hing and mix well. Lastly add the cooking soda and mix well. Add some water to make a thick batter. ( Refer my Onion Bajji post for more detailed pics)
  • Heat oil to deep fry. Add a pinch of batter to check the heat of oil.If it rises immediately, oil temperature is just right. Now dip the karpooravalli leaves in the bajji batter and drop it in the oil. Repeat the same and drop 3-4 bajjis. Let the flame be medium.Cook both the sides till bajji turns golden in color. Remove from the oil and drain the excess oil in a tissue paper.Enjoy with tomato ketchup or coconut chutney !


Note
  • For variations, you can add g&g paste, garam masala powder to the batter. It tastes different.
  • You can top the bajji with finely chopped onions, coriander leaves.Sprinkle some lemon jucie and chat masala powder before serving just like I did in stuffed chilli bajji.
Ajwain leaves bajji
Healthy karpooravalli leaves bajji is ready for teatime !!
Karpooravalli bajji recipe
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May 13, 2016

Potato Bajji | Aloo Pakora - Urulaikilangu Bajji Recipe

Potato bajji 
I make Potato bonda and onion bajji very often as both are Raksha’s favorite. But I have seen my mom making Potato bajji, Brinjal bajji and many more varieties of bajji before my marriage. So recently I too tried Potato bajji and Karpooravalli leaves bajji for the first time in my kitchen.Its preparation is very easy. If you make the basic bajji batter, you can prepare any number of bajji varieties with it. Both came out very well and we all loved it a lot. Raksha enjoyed potato bajji( Aloo pakora in Hindi, Urulaikizhangu bajji in Tamil) with tomato ketchup.Try this easy, yummy bajji recipe for your kids as evening snacks during this holidays. They will love it for sure. Lets see how to make this crispy, puffy Potato bajji at home.

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November 11, 2015

Vazhakkai Bajji Recipe / Raw Banana Bajji - How To Make Bajji

Vazhakkai bajji

Hi Friends,Hope you all doing good.I am sure you all had a great Diwali celebration.My Diwali went very well in my new house with my in-laws & familyParty.As I was busy with some personal works,I was not able to make any post here.For Diwali, I made Badam burfi,Doodh peda,Wheat halwa ( I am yet to post all these recipes,may be for next Diwali or New year Tongue),Thenkuzhal and Ribbon pakoda for my family.Apart from these sweets,I made Adhirasam,Suzhiyan & Vazhakkai bajji on Diwali day.We love to eat these deep fried stuffs more than sweets & other savories. Actually I had planned to make this post before Diwali.But I couldn’t do it.So Iam sharing it today.Every year my mom prepares potato bajji,Brinjal/Kathirikai bajji,Onion bajji and my most favorite Valakkai bajji( Raw banana fritters).I guess many of you make bajji & bonda with store bought bajji,bonda mix/powder.But my mom & MIL make bajji mix on their own.Basically I love tea shop Vazhakkai bajji a lot.Eating hot Vazhakkai bajji with a sip of steaming hot tea on a rainy day is a pure bliss! Try and experience it without worrying about the caloriesWinking.Lets see how to make this easy,yummy South Indian style Vazhakkai bajji recipe.
Check out my Onion bajji , Chilli bajji & Stuffed chilli bajji recipes.

Vazhakkai Bajji Recipe

Vazhakkai bajji/Raw banana fritters


Vazhakkai bajji/Raw banana fritters How to make Vazhakkai bajji / Raw banana fritters !
Cuisine: Indian
Category: Snacks
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
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
METHOD
  • 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.
Raw banana bajji
  • 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. 
Vazhakkai bajji

  • 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.
Vazhakkai bajji
  • 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!
Vazhakkai bajji
Vazhakkai bajji
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 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.

Enjoy puffy,hot Vazhakkai bajji as an evening snack with your family !
Raw banana bajji



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