Besan | Kadalai maavu 1/2 cup Rice flour 1/4 cup Onion 1 big Red chili powder 1 tsp Salt as needed Asafoetida 2 pinches Salt as needed Baking soda (optional) a tiny pinch Oil for deep frying This quantity of batter makes around 20 bajjis but i made 5 onion bajjis and used rest of the batter to make other bajjis Video of how to make onion bajji
Slice the onions into roundels without peeling the skin. Once done, take out the skin. In this way the onions will be cut perfectly without any mess.
Gently wash it and and keep aside.
Soak the asafoetida in 2 tblsp of water. You can add the asafoetida to the flour directly but soaking brings out more flavour. In a bowl add the besan, rice flour, red chili powder, baking soda(if adding) salt and asafoetida water.
Add water little by little and make a medium thick batter. Do not make it too thick, the outer cover will be hard and there will be more batter than the vegetable. Also do not make it too thin, else the veggies will not get coated with the batter. Heat onion in a pan. Once it is hot bring it to a medium flame. Add 1tblsp of hot oil to the batter. This is to avoid the bajjis absorbing lot of oil while frying.
Mix well and dip the sliced the onions in the batter. Gently drop this into the oil.
Fry on both sides. Take out from oil and drain in a kitchen towel.
Hot bajjis are ready. Serve with coconut chutney or lemon pickle.
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