Vazhakkai bajji / Bajji recipes

Written by: 7aum Suvai

Vazhakkai bajji is a very popular street food in Tamilnadu, which is usually served with chutney and sambar. Vazhakkai bajji wrapped in a banana leaf along with tomato chutney was my evening snack after school. Good old days, I wish I could go back to my childhood again to taste this delicious combo along with hot tea. I served vazhakkai bajji  with arachuvitta sambar prepared with homemade arachuvitta sambar powder, coconut chutney and hot tea.

Vazhakkai bajji

Ingredients:

Serves 3 to 4

  • 1 no – Raw banana / plantain / vazhakkai
  • 1/2 cup – Besan / gram flour / kadalai maavu
  • 2 to 3 tbsp – Rice flour
  • 1/4 to 1/2 tsp – Red chilli powder (or add as needed)
  • 1/8 tsp – Ajwain / Omam (crushed)
  • 1/8 tsp – Asafoetida / Perungayam
  • 1 pinch – Baking soda
  • Salt and water as needed
  • Oil for deep frying

Vazhakkai bajji

Vazhakkai bajji

Preparation method:

  1. Peel the skin of the raw banana / vazhakkai. Slice them into thin using a knife or a slicer. Keep it immersed in water until use (as shown in the picture).
  2. Take a mixing bowl, add besan/gram flour, rice flour, red chilli powder, asafoetida,  ajwain, baking soda, and required salt . Add water little by little and mix well with a whisk to a dosa batter consistency.
  3. Heat oil in a frying pan, take out raw banana from water, drain the water completely and coat the vazhakkai in a besan flour mix and fry until it is golden brown on both sides. Drain excess oil using a paper towel and serve hot with coconut chutney and any sambar along with hot tea or coffee.

Vazhakkai bajji

Vazhakkai bajji

Vazhakkai bajji

Notes

  • The consistency of the bajji batter should not be thick or too watery.
  • The thickness of the vazhakkai can be very thin or slightly thick, but make sure it cooks well inside. Try to cook bajji over medium flame for even cooking.
  • You may increase or decrease the quantity of red chillies as per your spice level.

Vazhakkai bajji

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