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Diwali recipesVazhakkai bajji recipe

Vazhakkai bajji recipe

Vazhakkai bajji recipe | Raw banana bajji | Valakkai bajji – Deep fried raw banana fritters recipe with step-by-step pictures.

Bajji is a very popular South Indian snack. We make this in the evening for a tea-time snack. This is similar to the North Indian pakoras. We make bajjis using a different variety of vegetables like brinjal, ridge gourd, onion, capsicum, potato, long chilis, and even with appalam too.

Bajjis carries a lot of childhood memories. My mom would make bajji almost every weekend and we indulge in it without even thinking about the calories. We used to have a few banana trees in our home garden and they yield big raw bananas. One raw banana will be enough for us as they used to be huge in size.

Also check out my onion bajji, aloo pakora, onion pakoda and cauliflower pakoda

vazhakkai bajji
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Vazhakkai bajji – Raw banana bajji

South Indian-style deep-fried raw banana fritters
Course Snack
Cuisine Indian, South Indian
Keyword tea time snacks
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Jeyashri suresh

Ingredients

  • 1 raw banana
  • ½ cup besan | kadalaimaavu
  • 2 tbsp rice flour
  • 1 tsp red chili powder
  • Salt as needed
  • ¼ tsp baking soda
  • 2 pinches Asafoetida
  • Oil for deep frying

Instructions

  • Combine the besan, rice flour, red chili powder, asafoetida, and salt in a wide bowl.
  • Add water to this and bring to an idli batter consistency. Add 2 tsp of hot oil to this. This is to add crispiness to the outer layer and avoid the bajjis from drinking a lot of oil.
  • Peel the skin of the raw banana and cut them into thin slices like this.
  • Heat a kadai and add the oil for deep frying.
  • When the oil becomes hot, keep it on a medium flame.
  • Dip the raw banana slices in the batter and immediately transfer it to the oil.
  • When both sides become golden brown, take it out from the oil.
  • Drain the excess oil in a kitchen towel.
  • Serve this hot with a cup of tea /filter coffee.
  • Alternatively, you can use any veggie of your choice like onion, potato, capsicum, ridge gourd, eggplant, etc. for making bajjis.
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Notes

Note:
1. You can add 2 tbsp of idli/dosa batter to the bajji batter and this will enhance the taste of the bajji.
2. Add hot oil to the bajji to enhance crispiness and to avoid the bajjis absorbing oil.
3. Do not add baking soda to the amount mentioned as it will spoil the taste of bajjis.
4. Always use good and fresh stock of baking soda for the Bajji maavu.
  • Combine the besan, rice flour, red chili powder, asafoetida, and salt in a wide bowl.
  • Add water to this and bring to an idli batter consistency. Add 2 tsp of hot oil to this. This is to add crispiness to the outer layer and avoid the bajjis from drinking a lot of oil.
raw banana bajji
  • Peel the skin of the raw banana and cut them into thin slices like this.
Vazhakkai-bajji
  • Heat a kadai and add the oil for deep frying.
  • When the oil becomes hot, keep it on a medium flame.
  • Dip the raw banana slices in the batter and immediately transfer it to the oil.
Vazhakkai-bajji
  • When both sides become golden brown, take it out from the oil.
  • Drain the excess oil in a kitchen towel.
  • Serve this hot with a cup of tea /filter coffee.
vazhakkai bajji
  • Alternatively, you can use any veggie of your choice like onion, potato, capsicum, ridge gourd, eggplant, etc. for making bajjis.
VAZHAKKAI BAJJI

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31 COMMENTS

  1. thats a new idea for me. we hardly eat raw banana mostly in shukto or in curries. but thats a great idea, never tried it this way. perfect for the downpour outside.

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