Milagai Bajji recipe | Chilli Bajji | Beach recipe is an evening snacks sold in beaches. A spicy hot snacks which every one will love. Channa dal flour is mixed with rice flour, salt and cooking soda. I never use use any food colours in any of my cooking. Here I have given it as optional. You can use if you need the dish to be more attractive. More details about the recipe milagai bajji
We do not add chilly powder in this recipe as we are preparing it with chilli itself. If it is for onion or potato, we can add 1/2 tsp of red chilly powder in addition. We get a lot of Bajji mix in departmental stores. But we can mix it easily at home when we wish to prepare bajji or we can mix some quantity in advance and store it in refrigerator or even at room temperature for one or two months.
Preparation Time:- 15 minutes
To Serve:- 3 persons
- Milagai/Chilly – 100 gram (6-8 number)
- Besan/ Kadalai maavu – 1 cup (gram flour)
- Rice flour/ arisi maavu – 1/4 cup (4:1 kadalai maavi:rice flour)
- Asafoetida/ perungayam – pinch
- Cooking soda – pinch
- Salt – to taste
- Synthetic Food colour -red (optional) – pinch
1. Cut the chillies lengthwise along with the stalk and remove seeds, as shown in the photo. If the chillies were not spicy, you can use the seeds too. (You can use these removed seeds instead of green chillies, while preparing a chutney). Stalks can be thrown away after eating the bajji.
2. Take besan, rice flour, food colour, asafoetida, cooking soda and salt in a bowl. Add water little by little and make a batter in a semi solid form, without any lumps. (it should not be neither watery nor thick. It should be thicker than dosa batter)
3. Heat oil in a pan dip chilly on all sides in the batter.
4. Deep fry in oil turning the sides till golden brown.
5. When it turns golden brown on all sides, remove from oil. Keep on a tissue to remove excess oil. Serve with tomato sauce.