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 Bajj Recipe

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.