Vegetable bajji are nothing but the fritters available in every cuisine across the globe. Crispy fritters are commonly prepared using the batter made of corn starch & all purpose flour. But we, South Indians, prepare fluffy fritters by deep frying the slices of locally grown vegetables dipped into the Bengal gram (chickpea) batter. Nevertheless, people with sensitive stomach prefer to avoid taking these fritters as gram flour causes flatulence & indigestion. So I have added powdered ajwain (omam seeds) that are commonly used in Ayurvedic medicine to treat stomach ache, indigestion, gastritis & flatulence. Besides, I have replaced baking soda with dosa batter that aids in digestion of gram flour and is useful to make the bajji fluffy. I have also added little ghee into the batter for the delicious aroma.