Friday, 30 April 2010
In Madurai, at around 4'O clock in the evening, every small tea shop and hotels will have this snack. They serve it with coconut chutney. Vaazhaikai bajji and coconut chutney- a super yum combo !!!. I personally love this bajji than any other bajji preparation. The soft meat of raw plantain covered with a crispy outer coat of batter will keep anybody longing for more and when it is served with coconut chutney- hmmmmmm I have no words to describe it. I love the smell of raw plantain. If you are a person who love the smell of raw plantain and its taste this recipe is for you.
Raw plantain (Indian variety)- 2 nos
Bengal gram flour (kadalai maavu, chenaga pindi)- 11/2 cup
Rice flour (arisi maavu, biyappindi)- 1/4 cup
Baking soda- 1/2 tspn (optional)
Asafoetida- 1/4 tspn
Chilli powder- 2 tspn (adjust according to your taste)
Salt to taste
Oil for deep frying
Take bengal gram flour, rice flour, asafoetida powder, red chilli powder and salt in a vessel and mix together. Now add enogh water to make a batter similar in consistency to dosa batter. Cut raw plantains as shown in the picture into a thin stripe (no need to remove the skin...I love them with skin intact as it is more flavourful but its your wish). Heat oil in a pan. When the oil is hot enough immerse the individual plantain stripes in batter so that it is coated evenly with batter. Then drop them in hot oil and fry until they acquire a golden brown colour. Yummy, yummy snack will be ready.
Taste enhancing tips for this recipe: Take care that the batter is coated well on the plantain stripes.Do not make the batter too thick or too watery. It should have a consistency of dosa batter or a little thicker. Include asafoetida. Bajji and asafoetida are inseperable :). Happy cooking !!! and have a beautiful weekend!!!