It is the peak of the summers in Dubai and my heart longs for the monsoons in India.
Waking up to the sound of rains..
A rainy evening with a mug of hot coffee..
A walk in the rains..
Getting splashed - ugh!! Sounded annoying back then, but now! I need that one splash.
And of course, the hot fried bajjis that lifts your spirits.
That is something I can do in Dubai too!
My thoughts went scrambling and this is what it resulted in.
Cheers to Goli Bajji/ Mangalore Bajji with hot tea that sent me down many memory lanes. While I get nostalgic, why don't you guys have a sneak peak at what is below -
- All purpose flour - 1 cup
- Yogurt - half cup
- Rice Flour - 2 tbsp
- Onion - 1 medium chopped
- Ginger - 1 tbsp grated
- Green Chilly - 1 sliced thinly
- Curry Leaves - 1 sprig finely chopped
- Coriander Leaves - a handful finely chopped
- Asafoetida - 2 pinches
- Baking powder - 1/4 tsp
- Sugar - 1 tbsp
- Salt to taste
- Oil for deep frying
- In a bowl, whisk the yogurt and add all purpose flour, rice flour and the baking powder.
- Once the ingredients have combined well, add the chopped onion, ginger, green chilly, curry leaves and the corriander leaves.
- Add asafoetida, sugar to the mix and salt to taste.
- Keep the mixture standing for 1 to 2 hours.
- Heat a skillet and add oil to this.
- Dip your hand in water and scoop a lemon sized ball of the batter and carefully place in the oil( be careful not to burn your hands)
- 4 - 5 balls can be placed at a time. Flip it over once the side has browned. It may take about two minutes to cook on medium flame.
- Carefully remove from the oil and place on tissue to drain off the excess oil.
- Serve it hot and crisp with coconut chutney
- Adding the rice flour gives the crispness to the bajjis.
- If you find the batter too thick, add water to reach the desired consistency.
- Constantly keep the flame on medium to avoid under cooking or burning of the the bajjis.
Recipe shared by a dear friend - Vandana