Vazhaikkai bajji

Other names: Banana fritters, raw plantain bajji, valaikkai bajji.

'Vazhaikkai bajji prepared in bulk and placed in that glass covered shelves' is a regular scene in any tea shop in Tamilnadu and Kerala. There was/is a shop near my dad's house which sells these flavorful bajjis and mom would send someone to get them for any unexpected guests. But this is a very simple snack and she would prefer to make it at home most of the time. Mom used to prepare these bajjis with great care, so that the plantain pieces are sliced with some green-skin on. She used to add some dosa batter to the bajji batter as per her sister's suggestion:)This is my most favorite fried item and She was so caring enough to prepare this for me on the eve of my holidays. Bajjis bring me those loving memories always. I like it with chilly-garlic ketchup at that time. But nowadays I make it with coconut chutney for hubby. See, how our taste changes after marriage:)

Traditionally they dry-grind 1 kg of besan flour with 1/4 kg raw rice, 200 gms of dry red chilly, asafoetida,  in the mill and store as bajji mavu. Whenever needed this flour can be used to make bajji and pakoda.

Nattu vazhaikkai (Indian plantain).

Ingredients:

Indian green banana (small variety)- 2
Besan flour (kadalai mavu) - 3/4 cup
dosa batter - 1/4 cup
(or) rice flour - 2 tbsp
salt - to taste
red chilly powder - 1 tbsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/10 tsp
garlic - 2 pieces (finely ground)
red food color - a pinch (optional)
oil - to deep fry

Method:

Always use nattu vazhaikkai for making this bajji. Nattu vazhakkai are available in Indian grocery shops and they are sold in bunches.
Wash the banana, remove the stem and tip. Scratch and peel the skin mildly by keeping some thick green skin on. That will give a good flavor to bajji.
Slice it into thin (long) pieces.

Mix all the above with 1/4 cup water to a thick batter. Add more water if needed, but keep the batter like idly batter ,otherwise the bajjis will drink lot of oil:)
Heat oil in a wok.

Dip the banana slices in the batter and put it on the hot oil. Flip and fry both sides. Drain oil and take out.

Vazhakkai bajji is ready!

Serving suggestions:

Serve hot as snack along with piping hot coffee or tea. Coconut chutney or tomato sauce is a best side dish for this vazhaikkai bajji.

susiyam (Traditional method)

Susiyam is a fried snack more popular in Tamilnadu and Andhra. It is generally a ball made of channa dhal and jaggery , dipped in All purpose flour batter and deep fried in oil. This is usually prepared during Deepavali (Diwali) , Christmas, New year and Easter in Indian families. 

Susiyam I made for Christmas, 2010.

Ingrdients:
channa dhal (Kadalai paruppu)- 1 cup
Jaggery - 1 1/4 cup - 150 gms (8-10 small cubes)
cardamom- 4.
coconut - 1/2 cup shredded
oil - 300 ml (to deep fry)

for outer covering / dipping:
maida / All purpose flour - 1/4 cup
rice flour- 2 tbsp
salt - 1/4 tsp.
baking soda - 1/4 tsp
tumeric powder- 1/4 tsp.


Method:
(1)Soak the dhal for an hour and drain the water. Cook the dhal with 1 cup water  till it is 3/4 th cooked.  Drain water and grind the channa in mixie along with coconut , cardamom.
(2) Add 1/4 cup water to jaggery and heat it. wait until it dissolves. Strain the jaggery solution and discard any sandy leftover at the bottom.
(3) Now add the jaggery solution to the mashed dhal and heat them in a vessel , until the mixture loses any moisture and becomes easy to handle.
(4) After the dough becomes cool, make small balls of the size of a "small Key lemon" or gooseberry.
(5)Mix rice flour, all purpose flour , salt, turmeric powder, with 1 cup of water to get a thin batter like dosa batter.
(6)Heat corn oil in a frying pan . Take a ball , dip in the batter , deep fry the coated balls by fliping once . Take care not to char the balls.

Serving suggestions:
Makes 25 susiyam. It can be served as a dessert or a festive time snack.