Besan flour / Kadala maavu – 3/4 cup
Rice flour / Arisi maavu – 1/4 cup
Cooking soda – A pinch
Orange food color – A pinch (optional)
Red chilli powder – 1.5 tsp ( add 1 tsp for less spice)
SSP Hing/Asafetida – 1/4tsp
Ajwain/ omam OR cumin seeds/ jeera – 1/2 tsp
Salt – As needed
Water – 3/4 - 1 cup
Peel, wash and cut the head & tail portions of onions & slice into 1/4 inch thick rings. Set aside
In a wide bowl, mix all the flours, powders, Ajwain or cumin, salt and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails. At the same time, thick batter yeilds hard bajjis. The batter should be slightly thick & flow like a ribbon.It should coat the onion pieces well. Adjust water & flour accordingly. Dip the onion rings in the batter & coat it well.
Heat oil in a kadai and check with a drop of batter to find the correct heating point.ie. If u put a drop of batter, the batter will rise immediately and floats on top. As soon as u get this heating point, simmer the flame and drop the onion rings coated well with batter.
Deep fry till the color changes golden brown and the bubbles ceases. Flip it and again cook for a minute. Drain & remove in a tissue paper.
Serve hot immediately. We love to have with coconut chutney !
Like the recipe? Then tell us too. Post and share your comments here.
Let us start a CORNversation!