Sep 18, 2018
– In a mixing bowl, mix gram flour, rice flour, red chili powder, sodium bicarb, asafoetida, salt, corn flour, and hot oil, ghee (refer notes) if using, ajwain or jeera.
– Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.
– Peel off the skin of the plantain with a peeler or if you are comfortable with a knife. Slice them thin or medium-thick as you wish using the knife or a slicer. Keep it immersed in water until use. – Heat oil in kadai meanwhile remove the plantain from water, drain the water as much as you can, dip and coat the vazhakkai and drop carefully in hot oil.
– Fry them both sides until golden brown. Adjust the heat now and then to avoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. – —
– Drain in paper towels.