Besan flour (kadalai mavu) - 3/4 cup
dosa batter - 1/4 cup
(or) rice flour - 2 tbsp
salt - to taste
red chilly powder - 1 tsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/2 tsp
garlic - 2 pieces (finely ground)
ajwain (omam / bishop weed) - 1/4 tsp
red food color - a pinch (optional)
oil - to deep fry (200 ml)
Method:Peel the onion. Slice it into thin (1/4 inch thick approx) round pieces, using a knife and cutting board. Carefully cut the onion, so that the concentric pieces remain intact.
Grind the garlic and omam to a fine paste with 1 tsp water. Mix all the above (except oil) along with 1/4 cup water to a thick batter. Add more water if needed, but keep the batter like thick idly batter ,otherwise the bajjis will absorb more oil.
Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame.
Dip the onion slices in the batter and put it on the hot oil. Do not clutter. Flip and fry both sides. Drain oil and take out.
Onion bajji / fritter is ready!
Serving suggestions:Serve hot as snack along with hot coffee or tea during rainy / winter season.
Coconut chutney or tomato ketchup are good side dishes for these fries.