Monday, October 16, 2017

Bajji | Vazhakkai Bajji | Raw Plantain Bajji | Diwali Recipe

Vazhakkai Bajji, a simple deep fried snack made from the raw plantain.A week before deepavali itself, in our home, we started to prepare all those sweets and savories which we can keep it for more than 10 days and have it.In addition to that, on the day of deepavali morning, we usually make uzhuntha vadai,paruppu vadai,susiyam, bajji and sometimes rava maida appam which last only on the day of deepavali and normally we use this snacks( it's freshly made on the morning,right?) to offer as prasadam while doing pooja at the home.
Though i make bajji very often at home, i keep on forgetting to post it here. So last weekend, when i had prepared this vazhakkai bajji for our evening tea, i took few photos to post here. Is there any combination better than bajji & hot tea? No, never. Bajji tastes absolutely delicious with coconut chutney and tea/cofee. Here i have shared few tips that i have learned on how to make crispy bajji !!! Try this on coming diwali along with other snacks.

Vazhakkai Bajji

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 3 to 4 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Vazhakkai/Raw Plantain - 1 
Besan - 3/4 cup
Rice flour - 3 tbsp
Baking soda - 1/8 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Water - as needed
Oil - for deep frying 

Procedure
In a bowl, add besan,rice flour,red chili powder, turmeric powder,baking soda & salt, mix it well, then add ghee and give a good mix, pour water little by little and make a thick paste.The batter should be neither too thick not too thin. Set it aside. Peel the skin of the raw plantain and cut into desired length as per your liking.Cut into thin slices and put it in water until use. Heat the oil for frying.Take a slice of raw plantain from the water,gently tap it on tissue paper to remove the dripping water,then dip it in the besan batter well and gently drop it in hot oil.Cook on both sides on medium flame until they are crispy. Remove from the flame and place it on tissue paper.Tada, Quick and tasty Vazhakkai Bajji is ready. Serve it with coconut chutney.Notes:
  • Keep the sliced raw plantain in the water helps to avoid the color changing.
  • Don't pour all water at once in the besan, add little by little and mix it. This helps to avoid forming lumps in the batter.
  • You can use either slicer or knife to slice the raw plantain
  • Cook the bajji in medium flame to ensure that the inside also cooked well.



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