This Raw Banana Bajji Recipe is a typical South Indian snack prepared with besan flour, topped with spice powders and deep fried in oil. It can be seen all over, from street side tea shops / kadai, restaurants and even in 5 star hotels. It is such a versatile recipe as it can be prepared with available veggies in hand and each veggies gives an amazing different taste. This vazhakkai bajji recipe can be replaced with onion, potato, brinjal, ridge gourd, bread, papad and even egg also.
Checkout youtube video below with step wise instructions
1. Don’t slice the raw banana thick, as it wont get cooked inside and stays crunchy.
2. Addition of ginger garlic paste is optional but helps to relieve from gastric troubles created by raw banana.
3. Cooking soda gives softness and puffiness to the vazhakkai bajji recipe.
4. Also don’t add cooking soda more than mentioned, else bajji absorbs more oil.
5. If bajji absorbs oil, add 1 ladle of hot oil and it also gives crispiness to the bajji recipe.
6. If the batter is thick, it takes lot of time to cook and the bajji turn hard.
7. If the batter is watery, the bajji turn flat and sucks more oil.
8. Addition of jeera / omam helps in digestion and lends great flavour.
9. Always cook in medium flame to ensure even cooking.
10. Addition of food colour is optional but it gives vibrant colour to the raw banana bajji.
11. For more taste, little dosa batter can be added.