Generally vegetable fritters are prepared using the batter made of cornstarch & all purpose flour but we, South Indians, use chickpea (Bengal gram) flour for the batter and prepare fritters using the locally grown vegetables. Nevertheless people with sensitive stomach used 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. I have replaced baking soda with dosa batter that aids in digestion of gram flour and is useful to make the fritters fluffy. I have also added little ghee into the batter for the delicious aroma.
Now the recipe to make easily digestible gut-friendly vegetable fritters or bajji. We normally use the following vegetables for making fritters:
Yields : 14 bajji & a bowl of of thool bajji
- Thin slices of vegetables of your choice
- Gram flour (chickpea flour or kadalai maavu) – 1 cup
- Rice flour – ¼ cup
- Fermented idli/ dosa batter – ¼ cup
- Red chilli powder – 1 tbsp
- Turmeric powder – ¼ tsp
- Ajwain (carom seeds or omam) – ½ tsp or oma water – 1 tbsp#
- Ghee – ½ tsp (optional)
- Salt – 1 tsp
- Water for making batter- 1 cup
- Oil for deep frying
#We can replace ajwain seeds with oma water or ajwain water.
Batter for making fritters :
First we need to dry roast ajwain seeds & powder them using mortar & pestle, and then we can add all the ingredients to form a batter as shown below:
Frying vegetable fritters:
Please refer the photos below that are self-explanatory for making bajji using various vegetables.
Urulai kizhangu bajji
Cauliflower florets should be cleaned well & blanched before frying them.
With left-over batter we used to make thool bajji using roughly chopped vegetable(s).