Bajji are delicious fritters prepared by deep frying vegetable slices coated by gram flour batter. Most of the people used to avoid taking these fritters as gram flour causes flatulence & indigestion. So here is the recipe to make easily digestible gut-friendly bajji.
I have added powdered ajwain or omam seeds that is used in Ayurvedic medicine to treat stomach ache, indigestion, gastritis & flatulence. You may replace ajwain seeds with oma water/ ajwain water (1 tbsp). Also I have used easily digestible fermented batter instead of baking soda to make them fluffy & used ghee for its aroma. You may use any of the following vegetables for making bajji.
Yields : 14 bajji & a bowl of of thool bajji
- Vegetables of your choice
- Gram flour (chickpea flour or kadalai maavu) – 1 cup
- Rice flour – ¼ cup
- Fermented idli/ dosa batter – ¼ cup
- Red chilli powder – 1 tbsp
- Turmeric powder – ¼ tsp
- Ajwain (carom seeds or omam) – ½ tsp or oma water – 1 tbsp
- Ghee – ½ tsp (optional)
- Salt – 1 tsp
- Water for making batter- 1 cup
- Oil for deep frying
Batter making : First we need to dry roast ajwain & powder them using mortar & pestle. Then we can mix all the ingredients as shown below:
Bajji making: You can check the photos below to find how these fritters are made.
Cauliflower Bajji: Cauliflower florets should be cleaned well & blanched before frying them.
Thool Bajji: With left-over batter we used to make thool bajji with roughly chopped vegetable(s).
Serve these stomach-friendly bajji with coconut chutney to your family in this Deepavali ! Happy Deepavali !!