Skip to main content

Plantain Bajji | Vazhaikkai Bajji

Plantain (Vazhaikai) bajji with a cup of hot masala tea is an all time favourite evening snack for many of us. Among the evening snacks like vada, pakoda, bajjis are an easy snack which is much easier to master.



Before you begin, let's see some tips and tricks to make a perfect bajji.


Mixing the batter

  • Preparing batter for bajji is actually a simple process, but we must focus carefully when adding water. Before you proceed to mix the batter, it is a good practice to sieve the besan flour. For 1 cup of besan flour 1/2 cup of water is perfect for dipping the plantains. The batter should have an idli batter like consistency. In order to puff a pinch of sodium bicarbonate is added to the batter. After combining the batter to the right consistency leave it undisturbed for 10 minutes. If you are using readymade bajji mix measure the flour using the measuring cup and then add the water.

Flavours for baji

  • For a flavourful bajji we add a good amount of garlic and asafoetidia powder. The garlic cloves are ground with a little water and then strained. The strained garlic water is then added to the batter. Other common ingredients include red chilly powder and turmeric powder. If you want a colourful bajji, add a pinch of red food colour.

Cutting the plantain

  • For plantain bajji no need to peel the skin. Just cut the top and bottom and slice it using the bajji slicer. Throw out the first slice as it has the full green part. If you do not have the slicer gently slice the plantain with a sharp knife. If the plantain is big cut, them into half and then slice it. After slicing the plantains, place it on a plate or paper without sticking to each other.

Frying

  • For deep frying I recommend groundnut oil as it produces a nice flavour to the baji. Always deep fry the bajjis on medium heat for the entire process. Do not increase or decrease the heat while deep frying. Gently coat the plantains in the batter on the two sides and then carefully drop it in the hot oil.
Plantain Bajji | Vazhaikkai Bajji recipe | How to prepare Plantain Bajji | Vazhaikkai Bajji with step by step instructions | Appetizers recipe | Plantain (Vazhaikai) bajji with a cup of hot masala tea is an all time favourite evening snack for many us. Among the evening snacks like vada, pakoda, bajjis are an easy snack which is much easier to master.



Plantain Bajji | Vazhaikkai Bajj Recipe

Print Friendly and PDF


Plantain (Vazhaikai) bajji with a cup of hot masala tea is an all time favourite evening snack for many of us.
 
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : appetizer
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup besan flour
  • 1/4 cup rice flour
  • half plantain
  • 2 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp asafoetida powder
  • 1/4 tsp cooking soda
  • 10 to 15 garlic cloves
  • 1/2 cup water
  • salt to taste
  • 500 ml groundnut oil
Cooking Directions
  • Take a wide bowl and sieve the besan flour. Combine the besan flour and rice flour.
  • Now take the garlic cloves and just cut off the top and add it to the small chutney jar. No need to peel the skins completely. Add little water and grind it coarsely. Now strain the juice using a small strainer. If you grind it smoothly, you can add as it is.
  • Next, add this garlic juice to the besan flour. Add the chilly powder, turmeric powder, asafoetida powder, cooking soda and required salt. Mix them well.
  • Pour in the water little by little and mix them well without any lumps. Mix them well in a circular motion for a few minutes by applying a little pressure. Check for the seasonings. Now keep it undisturbed for 10 minutes.
  • Wash the plantain and cut them into half. Place the plantain on the top of the slicer and gently slice it. First, you will get the green part and then slice the remaining portion. Carefully separate each slice and keep it ready for dipping.
  • Heat the oil in a deep frying pan. Dip the plantain slice in the batter and gently flip to coat completely.
  • Drop the coated plantain slices in the hot oil. Again dip the slices in the batter and drop it in the oil. Turn the bajjis after 2 minutes and fry until golden and crispy. Transfer the bajjis to the draining vessel and serve it warm.

Plantain Bajji | Vazhaikkai Bajji with step by step photos

 

Take a wide bowl and sieve the besan flour. Combine the besan flour and rice flour. I prefer homemade besan flour or Nilgris Supermarket brand besan flour. (For rice flour do not add idiyappam or puttu flour). Just plain rice flour, which we add for rava dosa works good.


Now take the garlic cloves and just cut off the top and add it to the small chutney jar. No need to peel the skins completely. Add little water and grind it coarsely. Now strain the juice using a small strainer. If you grind it smoothly, you can add as it is. (If you do not like the garlic flavour, leave it).


Add the chilly powder, turmeric powder, asafoetida powder, cooking soda and required salt. Mix them well.


Pour in the water little by little and mix them well without any lumps. Mix them well in a circular motion for a few minutes by applying a little pressure.

 
See in the picture, this is the correct consistency for bajii batter. Check for the seasonings. Now keep it undisturbed for 10 minutes.

Wash the plantain and cut them into half. Place the plantain on the top of the slicer and gently slice it. First you will get the green part and then slice the remaining portion. Carefully seperate each slices and keep it ready for dipping.


Heat the oil in a deep frying pan. Dip the plantain slice in the batter and gently flip to coat completely. 

Drop the coated plantain slices in the hot oil. Again dip the slices in the batter and drop it in the oil. Turn the bajis after 2 minutes and fry until golden and crispy. Transfer the bajis to the draining vessel. 

  
Serve it hot with Coconut chutney or Tomato Chutney along with a hot cup of Ginger Tea or Masala Tea. You can also serve with hot Rava Kesari, and Tea.  

Notes

If the oil is too hot, bajji will cook too quickly and you will get a dark brown bajjis. When the oil is ready, gently drop in the coated plantains into the pan one by one.
Make sure the bajjis are separated as they cook because the besan flour batter makes the bajjis to stick together.

Comments

Post a Comment

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.