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You are here: Home / Snacks and Appetisers / Vazhakka Bajji | Vazhakkai Bajji Recipe – Quick Snack Recipes

Vazhakka Bajji | Vazhakkai Bajji Recipe – Quick Snack Recipes

November 23, 2015 17 Comments

I love vazhakkai in any form. Be it stir-fried vazhakka, as a vazhakka thoran, in kaalan, even vazhakkai podimas or better still, as a steaming bajji dipped in tomato ketchup on a rainy day. Bliss! TH loves them too so this time his parents visited, we made vazhakka bajji. We just used 2 raw bananas and still there was more than enough for the four of us and we weren’t hungry at all for dinner.


This is a great party snack for kids and adults alike. Who can resist the golden, crispy goodness of bajjis?!. 

The basic recipe for all South Indian bajji is the same – we mix some chillies and spices with besan flour, dip the vegetable of choice, and deep fry them. The consistency of the batter is important, it shouldn’t be too watery or the bajji will drink up oil. If it’s too thick, the bajji will turn hard. Ok, don’t let all of this scare you away because with a little practise, you can make great South Indian style bajji yourself.
Vazhakkai Bajji Recipe
Serves 4

Ingredients:
Vazhakka / Raw bananas – 2
Besan / Kadala mavu / Chickpea flour – 2 cups
Whole jeera / jeerakam / cumin seeds – 1 tsp
Hing / Asafoetida / kaayam – 2 pinches
Red chilli powder – 1 tsp
Salt – to taste
Water – enough to make a thick batter
Oil – to deep fry

How to Make Vazhakkai Bajji

1. Cut the banana midway and then slice them length-wise. The idea is to get thin (really thin!) slices of them about 4 inches long.

2. Mix the chilli, salt, hing, jeera and besan well in a bowl and make a thick batter with just enough water. Make sure the consistency is a bit thicker than pancake / dosa batter, but not too thick that it doesn’t leave your hand when you raise it above the bowl.

3. Heat oil until nice and warm. Dip the banana slices in the batter and make sure its coated on all sides. Drop gently into the hot oil and wait for 2 mins before turning them over.

4. When the bajjis turn golden brown, transfer to a tissue-lined container and serve immediately with some steaming tea. 


Vazhakkai Bajji goes well with tomato sauce / ketchup and the monsoon rains. Enjoy hot!
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By nags Filed Under: Snacks and Appetisers, Uncategorized

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Reader Interactions

Comments

  1. DEESHA

    April 1, 2010 at 1:38 pm

    that makes a perfect tea time snack

    Reply
  2. KANCHANA

    November 12, 2009 at 8:13 am

    ADDING RICE FLOUR AS 1 CUP BESAN : 1/4 CUP RICE FLOUR WILL MAKE THIS RECIPE GREAT

    Reply
  3. Nags

    November 12, 2009 at 8:18 am

    That's a great tip Kanchana. Yes, I've heard rice flour makes fried goodies crisper.

    Reply
  4. My comfort food network

    February 8, 2009 at 12:52 am

    I have never eaten raw banana bajji before. I have always eaten as a thoran, or kaalan. This looks yummy. Got to try.

    Reply
  5. Shella

    November 25, 2008 at 10:55 am

    Never thought could make pakoras out of raw kelas…..nice thought

    Reply
  6. Aparna

    November 24, 2008 at 8:33 am

    I’m not a vazhakkai fan.
    But this is one of the few things vazhakkai I will eat. The other one is chip! Both deep-fried, I know. 🙂

    Reply
  7. Suma

    November 21, 2008 at 2:51 am

    the pic has me drooling…perfect for teh current rainy weather in Singapore

    Reply
  8. Cynthia

    November 21, 2008 at 12:53 am

    So it is a combination of salt and sweet then? savoury on the outside and the sweet from the banana inside? I love combos like those with textures and flavours.

    Reply
  9. DEESHA

    November 20, 2008 at 1:45 pm

    that makes a perfect tea time snack

    Reply
  10. Uma

    November 20, 2008 at 6:12 am

    Lovely picture. So mouth-watering.

    Reply
  11. anudivya

    November 19, 2008 at 8:51 pm

    Looks great Nags! Adding baking soda makes it a little less doughy. I love both kinds.

    Reply
  12. Ramya's Mane Adige

    November 19, 2008 at 7:44 pm

    ooooooooooo, the pic is lovely!!!!!! Just perfect for these terrible winter evenings!!

    Reply
  13. Suganya

    November 19, 2008 at 6:14 pm

    My neighbour, back in India, used to add a tbsp of urad flour. Here bhajjis were downright fluffy. She prepares a special bhajji mix, which makes unbelievably puffy, tasty bhajjis. And it didn’t even cross me to ask for the recipe when I met her this time. We were so teary-eyed.. sob sob.

    Reply
  14. RAKS KITCHEN

    November 19, 2008 at 9:48 pm

    I too make in similar way,only that we add a tbs of rice flour! looks so tempting!

    Reply
  15. Tina

    November 19, 2008 at 9:20 pm

    Hi Nags..im also from kerela…. this looks soooooo yummy….kothivarunnundu kettooo…

    Reply
  16. Kitchen Flavours

    November 19, 2008 at 11:34 am

    Wow looks yummy. Perfect snacky with evening tea or coffee.

    Reply
  17. Happy cook

    November 19, 2008 at 11:06 am

    It looks so yumm, i would love to have few of them now

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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