Vazhakkai Bajji (Plantain Fritters) and Coconut Chutney

I am going to let you in on one of the most favorite appetizers of many million people. Bajji! I am not too sure about the rest of the country but south Indians have had a long lasting love affair with this delightful appetizer.

In south Indian bajji is most popular as street food near beaches and with road side food vendors. If you are in chennai you should definitely have some bhaji in marina beach or Elliott’s beach or if you ever get a chance to go to chennai don’t miss those places to eat this yummy snack.

Bajji is  prepared by dipping any sliced vegetable in the besan(gram) flour batter and deep frying it. Vazhakai (plantain/raw bananas) Bajji  is one of the most popular versions although you could make Onion bajji, potato bajji and egg bajji with the same recipe.

Preparation time: 20 minutes
No Of servings : 5-6
Spice Level : 2 out of 5

Ingredients:

• Vazhakkai (Raw Bananas/plantain) : 2
• Besan (Chickpea flour) : 2 Cups
• Rice Flour : 1 tbsp (for crispiness)
• Baking soda : a pinch (optional)
• Asafoetida : a pinch
• Red Chili Powder : 2 tsp (according to your spice level)
• Salt : to taste
• Cumin powder : 1 tsp
• Water : to make thick batter
• Oil : to deep fry

Method Of Preparation:

1. Slice the raw bananas lengthwise into long and thin slices. Slice them atleast 4-5 inches long.
2. In a wide bowl mix besan (chickpeas flour), rice flour, cumin powder, red chili powder, asafoetida and add water into it little by little to make a loose batter. The batter shouldn’t be too thick but should be a little loose.
3. Heat oil in a wide pan, dip the sliced bananas in the batter and just make sure it’s coated well on all the sides.
4. Drop them into the oil and after 2 minutes gently turn them over.
5. Fry them till bajji’s become golden brown. (see picture)
6. And serve them with coconut chutney and hot tea.

Coconut Chutney:

Coconut chutney is a staple side dish for many many Breakfast dish and appetizers. It’s a perfect companion for dishes like Idli, dosa, pongal, bajji’s, upma and vada. It’s easy to make and is a must have with food like these.

Preparation time: 15 minutes
No Of servings : 5-6
Spice Level : 3 out of 5
Ingredients:

• Coconut : 1 cup (cut into thin slices or you can use frozen shredded coconut 1/2 cup)
• Roasted Chick Peas/split dalia : 1/4 cup
• Green Chillies : 5 (adjust according to your spice level)
• Ginger : 1/2 inch
• Cilantro/Coriander Leaves : few sprigs
• salt : to taste

For seasoning:

• Mustard seeds: 1 tsp
• Urad dal : 1 tsp
• Curry Leaves : 6-7
• Cumin Seeds: 1/4 tsp
• Oil : a tbsp

Method Of Preparation:

1. In a blender add coconut, dalia(roasted chick peas), ginger, green chilies, cilantro, salt and add little water (may be about 1/4 cup).
2. Grind them into a fine paste and keep aside.
3. Heat a tbsp of oil in a small wide pan and add mustard seeds, urad dal, cumin seeds and curry leaves.
4. Once it sputters remove from heat and pour in to the above ground mixture.
5. Serve it  with bajji, dosa or idlis.