By Bhamini S.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Waiting Time: 60 minutes
- 1 tsp cumin seeds
- 1 tsp ginger, finely chopped
- 1 tsp fresh coconut pieces, finely chopped (optional)
- 1 tsp fresh coriander
- 1 cup natural yoghurt
- 1/4 cup rice flour
- 1 cup maida
- 1/4 tsp baking soda
- 3 green chillies, finely chopped (optional)
- Fresh onion shoots, a few, chopped
- 1 cup water (can use soda water)
- Oil for frying
- In a bowl, add flour, yoghurt, salt and cumin seeds.
- Add Soda water little by little to make a thick batter.
- Mix until batter is an even consistency, with no lumps.
- Add chopped ginger, curry leaves, coriander leaves, onion shoots, coconut pieces and chopped green chillies (optional)
- Set batter aside for an hour or so. Ensure it is not too watery; the batter should be thick enough for you to make round balls and put into the oil.
- Heat oil to fry on low-medium heat. Drop the ball of batter and fry on a very slow flame. They can turn brown quickly and remain uncooked inside if the oil is too hot. So keep the temperate low-medium. Remove when Bajjis are golden brown.
- Serve it with coconut and mint chutney.