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.
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
Preparation method:
- 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).
- 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.
- 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.
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.
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