Mysore Bajji Recipe

Cooking Directions

• STEP 1.In a bowl, soak 1 cup of chana dal and 1/4 cup of urad dal for 4-5 hours.
• STEP 2.Drain the water and grind the soaked dal along with 2-3 dried red chilies, 1 teaspoon of cumin seeds, and salt to taste.
• STEP 3.Add water as needed to make a thick batter.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Dip the sliced vegetables like onion rings, potato slices, or brinjal slices into the batter and coat them well.
• STEP 6.Carefully drop the coated vegetables into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 8.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure the batter is thick enough to coat the vegetables well, but not too thick.
• You can add a pinch of baking soda to the batter to make the bajjis more crispy.
• Experiment with different vegetables like capsicum or banana peppers for a variation in flavors.

Storage and Serving

• Mysore Bajji is best served hot and crispy.
• You can store any leftover bajjis in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and bake the bajjis for 5-7 minutes until heated through.