I wanted to post something special for New Year. I thought so long and hard as to what to post, by the time Sankranthi was here :)
Sankranthi came and went, but I am still thinking. Frustrated, I opened my laptop today and decided to post something and just be done with it :)
Thankfully I found Genasu bajji(which I had completely forgotten), which I recently learnt from my mom.
This is my mom’s trademark recipe. Unlike other bajjis, here you add freshly ground masala, which gives a very unique taste. I’m glad to share this special recipe with you’ll today.
Happy New Year! Happy Sankranthi!!
Rice flour - 4 portions
Maida - 2 portions
Onion - 1/2 medium sized - very finely chopped
Coriander leaves - finely chopped
Curry leaves - finely chopped
Oil for frying
for the masala(approx)
Dhaniya/Coriander seeds - 1 and 1/2 tsp
Jeera - 1/2 tsp
Methi(fenugreek) seeds - 1/2 tsp
Red chillies - according to taste - around 2 to 3 for medium spicy
Grind 'for the masala' ingredients in a mixie to a fine powder or even grind to a paste by adding water.
In a mixing bowl, add all the ingredients, including ground mixture. Mix well. The batter should be thick, in dosa batter consistency.
Pick any vegetable(which can be used in bajji) - see notes. Cut into thin slices.
Heat oil in a frying pan. When it’s hot, dip the cut slice in the batter, making sure it is coated thoroughly, and deep fry until it is done.
Recipe Source - Shrimathi Vasudeva(amma)
- Some of the vegetables that can be used - Potato, Suvarnagadde(Elephant yam), Genasu(Sweet Potato), Seemebadnekayi(Chayote), Onion, Heerekayi(Ridge gourd) etc.