Bajji are delicious south Indian vegetable fritters prepared by deep frying vegetable slices after coating them in chickpea (Bengal gram) flour batter. People with sensitive stomach used to avoid taking these fritters as gram flour causes flatulence & indigestion. So here is the recipe to make easily digestible gut-friendly bajji.
I have added powdered ajwain (omam seeds) used in Ayurvedic medicine to treat stomach ache, indigestion, gastritis & flatulence. We can replace ajwain seeds with oma water/ ajwain water (1 tbsp). Also I have used dosa batter that aids in digestion of gramflour instead of baking soda to make them fluffy & used ghee for its aroma. I have shown below the recipes for bajji using the following vegetables.
Yields : 14 bajji & a bowl of of thool bajji
- 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
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:
I hope the photos below 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).