Bajji are delicious south Indian vegetable fritters prepared by deep frying vegetable slices after coating them in chickpea (Bengal gram) flour batter. People with sensitive stomach 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 out 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).
You can treat your family with these stomach-friendly bajji with coconut chutney.