Velan's Cuisine Extraordinaire

[mappi]

Bajji

Ingredients
(the ratio is important, adjust the quantity according to how much Bajji you wish to make)

Gram flour 3/4 cup
Rice Flour 1/4 cup
Baking Power 1/4 teaspoon
Salt
Powdered fennel (Somb) seeds 1/4 teaspoon
Water

Ginger/garlic paste 1/2 teaspoon (optional)
Red Colour (optional)

Potatoes, cauliflower, oninon, Green Chillis, eggs, green plantation ... etc.

Preparation

1/ Mix all the powers well. Add water little by little while stirring. The batter must be quite thick (like idli batter) so that it can stick to the vegetable.

Note: If by mistake you added more water, try to bring back the thickness by adding the ratio of Gram flour:Rice flour. If the batter is liquid, it will create holes while cooking and the vegetable will draw too much oil. Consistency is quite important.

2/ Peal potatoes/onions/green plantain. Cut them into slices. Spread them over a kitchen paper to absorb most of their dampness. (Egg should be fully boiled. Always use sliced eggs and not full ones. Cauliflower must be seperated from its bouquet and use only tiny pieces for quick cooking. Green Chilli, as you wish. I like them, but they are quite hot).

3/ Heat enough oil so that the Bajji can float (thrice more than the oil you use to cook appallams). When the oil is at meduim hot (too hot will burn the batter and will not cook the vegetable inside), dip the vegetable in the batter by coating them completely and drop them in the oil. Trun them constantly. Remove and spread them on the kitchen paper to absord oil.

Optional: Sprinkle chat masala or vegetable masala or dip the vegetables in dry Kasuri Methi (Fenugreek) leaves before coating them in the batter for added taste. Serve with mint and tamarind chutney.