Mangalore bajji is a delightful snack which is quite popular in Bangalore and something we defnitely have when a large group of us (all Rotarians) meet once a month at the Koramangala Club. It is quite easy to make and requires just a few ingredients.
Maida- 1 cup
Sour curd - 1/2 cup
Green chillies- 2-3 chopped
Thinly sliced tiny coconut pieces- 2 tsp
Curry leaves- few
Cumin seeds- 1/2 tsp
Sugar- A pinch
Salt- To taste
Oil- For frying
Preparation:
Mix all the above ingredients in a bowl until really smooth. If you have a hand held mixie use it. Allow the batter to ferment for 2-3 hours or use a little baking soda to speed up the process (use 1/2 tsp soda and rest the batter for half an hour). The consistency of the batter should be of dropping consistency.
Heat Oil in a frying pan. Wet your hand in water, so that the batter does not stick to your palm.I prefer to use a spoon to drop tiny balls into the oil and fry on a low flame. The bajjis are ready when they turn golden brown. Serve them with coconut chutney.
Note: Storing the yogurt/curd at room temperature for 1-2 days makes it really sour.
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