Plantain bajji

Vazhakkai/ plantain - 1

Besan/ kadala maavu - 1/2 cup

Rice flour - 1/4 cup

Asafoetida - 1/8 tsp

Red chilli powder - 1 tbsp

Salt & water - As needed

Oil - for deep frying


Method


In a mixing bowl, mix gram flour, rice flour, red chilli powder, asafoetida, salt. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.


Peel off the skin of the plantain with a knife. Slice them thin with knife. Keep it immersed in water until use. Heat oil in kadai. Drain the water and dip and coat the vazhakkai in the mix and drop carefully in hot oil. Fry them both sides until golden brown. Drain in a strainer to remove excess oil.







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