Vazhakka Bajji | Raw Banana Fritters

The sun scorched the plains from the beginning of this week.It wasn't feeling like we have started September and the temperatures were too high.However, we had very good rains yesterday which was badly needed.The earth feels cooler today and a better place to be in.Rains and pakoras/bajjis have been in close association with my family.How about you all?? Its so much fun to see the downpouring esp sitting next to the wiindow sipping your cup of tea/coffee and munching these hot bajjis.This is a old draft that I just wished if I made them yesterday but couldn't spare much time yesterday as kids had to go for their classes.Vazhakka bajji is very tasty and addictive snack.Do you mind having oil fried snacks once in a while?? I don't mind this with a cup of tea,he he..You can use the same batter to make other similar kind of bajjis and pakoras.Enjoy !!

Preparation time~ 15 minutes
Cooking time ~30 minutes
Serves~ 20 bajji
Ingredients
raw banana 2
chilly powder 2tsp
besan /kadalamavu 1 cup
rice flour 1tsp
asafoetida powder/ kayam podi 1/4tsp
baking soda a pinch(optional)
salt to taste

oil to deep fry

Method 

• Wash and peel the skin of bananas.Slice it very thin and cut in half.Drop the slices in water immediately.
• Mix the besan,rice flour,chilly powder,asafoetida,baking soda and salt.Add water little by little and make a thick batter(add water initially to make a thick batter so that the batter is lump free),then gradually add water to make the batter in the required consistency.

• Heat oil in a wok upto 2" deep.When oil is hot,drop the slices in batter first and then coat the batter well.Using a spoon drop each slice in oil.Fry on medium flame and flip both sides until lightly brown.Drain on paper towel and repeat the same step until you finish all slices(don't over crowd the wok).
• Serve vazhakka bajji with ketchup.

NOTES
* The slices should be really thin for the bajjis to taste delicious.
* You can even cut round slices too to fry.
* Adding baking soda lightens the cover and makes it more crispier though adding baking soda uses more oil.You can omit the baking soda too and make bajjis.
* The chilly powder may look high but 2tsp is required as the chilly levels reduces on frying.It tastes mild after frying.
* Don't increase the heat on high else the inside may not get cooked properly.

I tried capturing the steam from hot black tea and with some repeated clicks,could get this decent shot below :)