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

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

Vegetable Momos - Vegetable Dumplings - Starter Recipes

Vegetable momos are a super addictive snack that everyone likes. Most of the Chinese restaurants have different varieties like vegetable momos, fried momos, green momos, chicken momos etc. One of the common momos you can easily find on the streets is the vegetable momos.  It is a simple snack, but it requires some time to finish the whole process. If you prepare the vegetable stuffing earlier, you can prepare the momos easily within 20 minutes. I made several experiments to bring  the thin outer layer and finally my husband did it. He always wanted to recreate dishes like samosa and parotta  to bring the perfect texture. A few years ago, I  prepared ten samosa recipes for Aval kitchen magazine which was prepared fully by my husband. I just made the stuffing and deep fried it. He made the samosa patties perfectly and it tasted good. Here for momos also he used the same technique to prepare the outer layer and the momos turn perfect.  It's very simple to prepare the vegetable stuffin

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 Salna for Parotta - Empty Salna for Parotta and Chapathi

Salna - this flavorful gravy is a super side dish for parotta that everyone will like it. Last year tasted this salna with parotta in a hotel in Tirunelveli. The gravy in this salna has a blend of flavours from the spices. The onions and tomatoes are sauted with ginger garlic paste and slowly simmered in the coconut masala paste for 20 minutes, allowing time to blend everything together.  How to make Tirunelveli Salna To prepare this salna, these are the ingredients you will need 1. Ginger garlic paste - these two are the key for adding flavour. For salna, we have to add a good amount of ginger garlic paste when compared to other gravies. Try to use homemade fresh ginger garlic paste for this salna. 2. Onions, tomatoes and green chillies - these three are the main ingredients for any gravies. I have used both sliced tomato and ground tomato for this salna, as it gives a beautiful colour and taste for the gravy.  3. Chilly powder, coriander powder and garamasala powder - these three a

Cabbage Carrot and Beans Stir fry - Tirunelveli Kadhamba Thuvaram

A very simple and tasty recipe with a great taste and flavour is this cabbage carrot beans thuvaram. This is a very good side dish for all types of South Indian dishes. This is the first side dish served on the plantain leaf during special occasions or festivals. This thuvaram is quite colourful as it includes a combination of cabbage, carrots, beans, green peas and finished with fresh grated coconuts.  I make this thuvaram quite often for our lunch as it is easy to prepare and contains lots of nutrients in it. It is also good for lunch boxes too. When cooking the vegetables always keep the vegetables on the lowest setting of heat possible. For this thuvaram you can also add a tbsp of soaked moong dal while boiling the vegetables. Cutting the vegetables uniformly helps to cook the vegetables evenly. Now we will see how to prepare this cabbage carrot beans thuvaram with step by step photos.

Onion Thool Bajji - Vengaya Thool Bajji - Evening Snack Recipes

Onion thool bajji - a simple and easy snack recipe with onions. Like onion pakoda, this onion thool bajji is a quite popular snack during season time in our hometown Courtallam. I enjoy munching this thool bajji after a nice bath at main falls during every season time. As it is prepared with onion slices with a soft texture it is named as thool bajji.  Now coming to the batter ingredients for the bajji. Besan flour is the main ingredient and in addition we add rice flour and dosa batter for the crisp texture. Making the batter with the correct consistency gives the perfect shape and texture. Both vazhaikkai bajji and onion thool bajji have pretty much the same ingredients, but the water ratio is different and the way of frying too. Onions get cooked easily, so always deep fry them on medium heat and transfer it before the bubble ceases. You don't need to plan much for this thool bajji and you can make it easily for unexpected guests or for any unplanned occasions.  Check out my oth

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P