Vengaya bajji

A handy tea time snack recipe from my collection to you all.

Vengayam - Onion ; Bajji - usually some vegetable sliced , dipped in a besan batter and deep fried.

Varieties of Bajji as far as I know LOL 

Veg bajji  - Onion bajji, Vazhaikai plantain bajji, eggplant bajji, capsicum bajji, Cauliflower bajji, Potato bajji

Non veg bajji - Egg bajji, Fish bajji.

New varieties of  bajji - Paneer bajji, Bread bajji, Sweet bajji (?)

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Ingredients (for 12 pieces) :

Red Onion - 2

Besan flour (kadalai mavu) - 3/4 cup

dosa batter - 2 tbsp

Rice flour - 2 tsp

salt - to taste (2 tsp)

red chilly powder - to taste (1 tsp)

hing (asafoetida)- 1/8 tsp

baking soda - 1/2 tsp

garlic - 2 pieces 

ajwain (omam) - 1/4 tsp

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.

Or we can slice it lengthwise too.

Grind the garlic and omam to a fine paste with 1 tsp water. Mix all the above (except oil) along with 1 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.

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வெங்காய பஜ்ஜி (12) :

வெங்காயம்  - 2
கடலை மாவு  - 3/4 cup
தோசை மாவு  - 2 tbsp
அரிசி மாவு  - 2 tsp
உப்பு  - தேவைக்கு  (2 tsp)
மிளகாய் தூள்  -தேவைக்கு  (1 tsp)
பெருங்காய தூள் - 1/8 tsp
பேக்கிங் சோடா - 1/2 tsp
பூண்டு - 2 pieces 
ஓமம்  - 1/4 tsp
கடலை எண்ணெய் -  பொறிக்க (200 ml)

Secrets of making soft Idli at any weather !

Step by step recipe 

Ingredients: (using grinder )

Idli rice - 5 cups

Pacharisi (raw rice or Basmati) - 1/2 cup

Aval (Poha) - 1/2 cup

Methi seed (venthayam) - 1.5 tbsp

Urid dal - 1 1/4 cup
Sea salt - 5 tsp

Method:
Soak idli rice, raw rice, methi together for 2-3 hours in normal weather. (over night soaking can be done for subzero winters).
Soak  urid dal for 1 1/2  hour (definitely not more than that).
First grind the urid dal using cold water to a fluffy fine texture.

While urid dal is soaking add aval (10 mins of soaking is enough for aval).
Grind the rice along with salt to a fine texture (or medium coarse texture).
In a large mixing bowl, mix all the batters together. Mix vigorously with hand , so that both mixes very well. Keep on mixing for at least 2 minutes.
Divide it into two or three portions and store separately. Fill the containers to 1/4 or 1/2 only, as the batter will rise during fermentation.
Keep in a warm place  and let it ferment for 8 hours or overnight.

In colder countries, heat oven to 200 F for 10 mins. SWITCH OFF. Then keep the batter inside for 12 hrs to ferment. Then take out the containers, heat again. SWITCH OFF and keep them again for another 12 hrs. This is the best way I am following to ferment idli batter in USA.
Then take one container and keep all others in fridge.
Before pouring for idli, mix very very gently twice using a mixing spoon. Don't mix too much.
Grease an idli plate, with very little drop of ghee or sesame oil.
Scoop idli batter and fill each dent up to 3/4 full.
Keep the idli stand inside pressure cooker and steam cook for 8-10 minutes without putting weight valve.
Take out and scoop out the steamed idlie, when they are still hot.
Soft idli is ready!

Serving suggestions:
Serve with any chutney or vengaya sambar or idli podi.

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இட்லி  அரிசி   - 5 கப் 

பச்சரிசி (பாஸ்மதி) - 1/2 கப் 

அவல்  - 1/2 கப் 

வெந்தயம் - 1.5 tbsp 

வெள்ளை உருட்டு உளுந்து  - 1 1/4 கப் 

கல் உப்பு - 5 tsp