Vegetable Fritters

Ingredients

• 400 Grams Raw rice
• 100 Grams Urad dal
• as needed Salt
• 4 Dried red chilli
• a small amount Asafoetida
• 1 Pinch Bajji powder

Instructions

1. Soak the rice and dal separately. After soaking for half an hour, grind each smoothly the way you would idli batter. While grinding the rice, add dried red chilli, asafoetida and salt, grind well, then mix in the bajji powder and urad dal batter thoroughly. The batter should be neither too thick nor too thin. Heat oil in a pan. Slice raw banana, brinjal, potato, big onion, capsicum, or papad — whichever you prefer — using a peeler or knife, dip the slices in the batter, and deep-fry in the hot oil until golden brown on both sides. If the bajji doesn't turn out soft, you can add a pinch of baking soda to the batter. Bread can also be dipped in the bajji batter to make bread bajji.