Saturday, 1 September 2018


Traditional snack!

How to make?


Raw banana Mondhan variety is used here.

Raw banana  a half
Besan flour  250 g
Raw rice 50 g
Red chilly powder 1/2 tsp
Salt 1/2 tsp
Cooking Soda 1/4 tsp
Asafoetida 1 pinch 
Water 200 ml
Groundnut oil to deep fry 400 ml


Wash the raw banana and trim off the ends.
Cut into halves.
Shave the skins and slice into 1mm thickness.
Add besan flour and rice flour into a dry mixing bowl.
Add red chilly powder, Cooking Soda and salt.
Sprinkle one pinch of asafoetida.
Mix well.
Add water little by little and mix into a batter.
Beat well to get a smooth and lump-free batter.
Dosa batter consistency is a must.
Heat the oil on a medium heat.
Dip the slices and drop into hot oil carefully one by one.
Allow deep frying until the oil bubbles subside and soundless.
Turn around the bajjies to fry evenly.
Take out the bajjies and place them on oil absorbent paper towels.

Hot and spicy bajjies are ready to enjoy in the rainy evenings of Monsoon season with hot tea.

Cooking time 10 minutes
Yield: 3 servings

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