Roasted gram flour (kadala maavu/besan/chickpea flour) - 100 gms
Rice flour - 50 gms
Corn flour - 10 gms
Red chilli powder (cayenne pepper) - 5 gms Turmeric powder - a pinch
Cumin (jeera) - 1/2 teaspoon
Asafoetida (perumkayam) - a pinch
Salt to taste
Oil for deep frying
Mix all the ingredients with sufficient water to create a thick batter(to the batter of Idli/dosa). The batter should be thick enough to form a stable coating on the chillies.
For the bajjis
Bajji molaga - 8 Nos
Slit the Chillies take care that they remain intact with the stems(Split up till the stem end). Heat oil in a thick skillet.Drop a small drop of the batter in, if it rises up with a sizzle then you know the temperature is right. Dip the slit chillies in to the batter. Ensure that it is coated all over and in between the slits.
Drop into the oil gently and fry ensuring all sides are an even crusty brown.
Serve hot with tomato ketchup! (Can also be served with coconut chutney)
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