|1.||Aratikaya / raw banana / plantain / balekayi 1|
|2.||Besan / gram flour / senaga pindi / kadalai mavu / kadale hittu 1/2 cup|
|3.||Rice flour / biyappindi / arisi maavu / akki hittu 1/8 cup|
|4.||Red chili powder 1/2 teaspoon or to taste|
|5.||Turmeric few pinches|
|6.||Hing few pinches, soaked in water|
|7.||Ajwain 1/4 teaspoon|
|8.||Oil 1-2 teaspoons for batter; oil for deep frying|
|9.||Salt to taste|
|1.||Cut and remove the ends of aratikaya / raw banana.|
Cut into thin, length-wise slices.
Cut the aratikaya into thin, horizontal slices to make more and small-size bajjis.
Drop the slices into water to prevent their change of color.
all the dry ingredients in a utensil, except ajwain.
Add ajwain to the mixture.
Rub ajwain between your thumb and other fingers, so the ajwain releases the aroma.
Add water little-by-little while mixing to prepare the batter with a slightly thick-consistency.
Make thick batter to make bajjis with a thick outer layer.
1-2 teaspoon of oil till it becomes hot.
Add to the batter. Mix.
The bajji batter is ready.
the flame to medium.
Wipe an aratikaya slice with a dry cloth and flip it in the batter.
Drop the slice gently into the hot oil.
till both sides turn to light golden brown.
Turn the flame to low.
Fry till both sides turn to golden brown.
Aratikaya bajji, raw banana bajji, plantain bajji or balekayi
bajji is ready.
the aratikaya into thin or thick slices, depending on how you want the
bajji to be.
|2.||Add 1/4-teaspoon jeera powder in Step 3 to give the bajji a special flavor.|
|3.||Add ginger-garlic paste in Step 4 to make the raw banana bajji spicy.|
a few pinches of cooking soda instead of hot oil. Be aware, however,
this soda is said to be not good for the health and also it makes the
bajjis consume more oil.