Vazhaikkai Bajji, Idli and Okkarai are the mandatory Diwali breakfast menu in most of the Tamil Brahmin families. The Diwali Feast usually starts from the previous day evening itself and in some houses they make this Bajji as evening snack on the previous day. It is also a popular street side snack of South India. Thinly sliced plantains are dipped in spiced batter and deep fried. The recipe for the fluffy and crispy bajji lies in the making of batter with right ingredients in correct proportion...
- Pre time: 10 mins
- Cooing time : 10 mins
- Serves: 4
Ingredients for making Vazhaikkai Bajji:
- Raw Plantains 2
- Besan flour 4 tb spoons
- Raw rice flour 1 tb spoon
- Red chilli powder 2 tea spoons
- Salt to taste
- Hing powder 1/4 tea spoon
- Baking soda a pinch
- Oil for frying
How to make Vazhaikkai Bajji?
Mix the flours, salt, chilli powder, hing, baking soda and salt well and add water to make a thick batter.
Bring it to a thick milk shake consistency like idli batter.
Keep it aside.
Remove the stem of the plantain and peel off the skin.
Thinly slice the raw bananas as shown in the picture.
Heat a pan with oil for deep frying.
Dip them one by one in to the batter and see to it that the batter is well coated on the plantain.
If the batter is watery or thin , it will run off from the plantain and does not give fluffy result.
Put the dipped slices in to the oil and deep fry them on both sides.
Note:Instead of adding rice flour, if you have idli batter at home, add 2 ladles of idli batter which works out really great!!!
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