Deep fried multi grain fritters: Bajji : Served with Turmeric root chutney

When I was in India last month, my mom prepared this mouth watering bajji for us. It was so yum... aah! . It just needs some time and your patience. but you will love it.

Here is the Ingredients you need for grains fritters :

Rice : 3/4 cup
Mung dal : 1/4 cup
Urad dal : 1/4 cup
Channa dal : 1/4 cup

Seasoning :
Cumin - 1 tsp
Coriander - 1 tsp
Mustard seeds - 1 tsp
Grated Coconut - 2 Tbs
Coriander leaves or Cilantro - 1/4 cup
Green Chilly - 1/2 or per your taste (it does not catch that much spiciness, so be careful while adding the green chilly. : I just added 1/2 of it. because we are not a very spicy eater and it was just right for us)
Salt - per taste
Oil - 1 tsp + more  for frying

Method :

• Soak rice in a bowl for 2 hours
• Soak all other grains separately for 2 hours
• Heat 1 tsp of oil in a pan, add cumin, coriander seeds, fry for few seconds, add mustard seeds.
• Once it starts to splatter, take it out of the heat and let it cool.
• First grind rice with less amount of water. Once it is slightly ground, add grains, coriander leaves, green chilly and the seasoning that we did in the pan.
• Grind to make a paste. Do not add much water. Make it like a thick Idli batter.
• Add salt and keep it aside for 1 hour.
• If the batter has become slightly thin or watery, you can add little bit of besan flour and keep it in the fridge for half an hour or so.
• Now heat lots of oil in the frying pan.
• Once the oil is pretty hot, just drop the spoon full of batter in the oil.
• Turn other side carefully after a minute.. fry until brown. Take it out of the oil once all the bubbles settled down. Place it on the paper towel to absorb extra oil.
• And serve.
• Enjoy the delicious hot bajji with butter or any chutney. I served this with Fresh turmeric roots chutney(below is the easy recipe for turmeric root chutney).

Turmeric Root Chutney Recipe:

Ingredients:
Turmeric roots - 2 inch, chopped roughly
Coriander Seeds - 1/2 tsp
Urad dal - 1/4 tsp
Sesame Seeds - 1/4 tsp
Coconut Powder - 1/2 Cup
Oil - 1/4 tsp
Salt
Red Chilly - 1 small
Jagary or Brown Sugar - 1 Tbs

Method:

• Heat oil in a pan
• Fry coriander seeds, Urad dal for few seconds, add sesame seeds, once it starts to splatter add the chopped turmeric roots and red chilly. Fry for couple of minutes.
• Grind this with coconut powder and water to make chutney.
• Now take this mixture in a pan, add salt and jagary to that.
• Bring it to boil on a medium flame heat, while whisking occasionally for couple of minutes.
• Serve this on rice or Dosa and any kind of bajji or fritters.
• You can store this chutney for 3-4 days.
• Enjoy.

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Deep fried multi grain fritters: Bajji : Served with Turmeric root chutney

Sweet coconut spring roll : Dosa or Crepes spring roll : Jenu Kolu (Honey sticks)

Coconut spring roll also called Honey sticks is a delicious recipe from my mom, very easy and super tasty. Authentic  Havyaka Community recipe. Make a thin dosa(Crepe) stuff the stuffing's, deep fry and dip in a syrup! . I just love it. Try it yourself!

Ingredients:

Filling:

Dry Coconut Powder - 1 cups

Jaggary - 1/2 cups

Cardamom powder - 1 tbs

 Wrapper: (You can use the store bought french crepes for quick and easy rolls)

Raw rice - 1 cup

Methi seeds - 1 tbs

Salt - 1 tbs or to taste

Syrup:

Jaggary or brown sugar - 1/2 cup

Honey - 1 Tbs
Water - 2 Tbs

Method :

1. Soak rice and methi seeds for 5-6 hours. Grind to make very thin batter.
2. Let it rest for fermentation.
3. Prepare the filling :  Add all the fillings ingredients together and bring it boil while mixing continuously. Once the mixture is bit thickened turn off the heat.
4. Prepare the Syrup : Boil syrup ingredients together on a low-medium heat, until the jaggary becomes gluey and slightly thick. Keep it aside
5. Heat a pancake pan or tava on a medium-high flame.
6. Pour a serving spoon full of batter in the center and spread it around to make a very thin paper like dosa. You can use thick photo matt paper cut into small rectangle. ( I use my un-used debit card! :) ) . It makes very thin pancake.
7. In  minute or two pancake or crepe will be ready.
8. Repeat the process for rest of the batter.
9. Divide the each crepe or dosa in to 2 piece.
10. Fill the desired amount of filling's in to the divided crepe and roll to make a spring roll.
11. Make all the spring rolls, mean time heat oil in a pan.
12. Deep fry until brown.
13. Place the fried spring roll in the paper towel to absorb the excessive oil.
14. Drop them in the syrup bowl for 5 minutes.
15. Ready to serve!.
16. Enjoy.

Note:

1. You can use only sugar to make spring roll filling's and syrup.
2. This stays good for weeks in the refrigerator.
3. If you like, you can serve this with ghee or clarified butter.
4. Instead of making Rice crepe you can use the store bought french crepes

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Sweet coconut spring roll : Dosa or Crepes spring roll : Jenu Kolu (Honey sticks)

Sabudana: Sabakki ambode : Spicy tapioca deep fried Snack

This mouth watering ambode recipe is submitted by one of my best friend Poorna Shilpa. I have to tell you, she is a pretty lady and off course a wonderful cook. . Thanks poorna for sending me this wonderful recipe.

Ingredients:

Sabakki / Sabudana / Tapioca - 1 cup
channa dal - 1 cup
Water 1-2 tbs
Salt - to taste
Green Chilly - 1-2 or per your taste
Ginger - 1/2 inch piece, chopped roughly.
Mint leaves or Pudina - 6-7 leaves
Fresh coriander leaves / Cilantro - handful, chopped finely.
Rice Flour - 2 Tbs
Oil for deep frying

Method:

1. Soak Sabudana and channa dal separately for an hour or two.
2. Grind channa dal with ginger, mint leaves and chillies with very little water. Make a thick dough like batter.
3. Mix the ground mixture with soaked sabudana.
4. Add salt, chopped cilantro and rice flour. (rice flour makes crispy ambode)
5. Mix the mixture with spatula and keep it aside.
6. Heat oil in a pan.
7. Make a small ball from the thick dough like batter.
8. Make it little flat by pressing between the palms. 
9. Once the oil is hot, deep fry both sides until browned and all the bubbles settles down in the oil.
10. Keep the deep fried ambode in paper towel to absorb excessive oil.
11. Serve warm with Coconut chutney or ketch up.
12. Enjoy.

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Sabudana: Sabakki ambode : Spicy tapioca deep fried Snack

Balehanni muluka(Mulka)/ Deep fried Banana/pear and Rice flour Sweet

Mulka also called suttevu. Back home, they make it with banana, here i used the combination of banana and pear. Came out very good. Try it out and enjoy

Ingredients:

Rice flour - ~11/2 cup

Banana - 1 big

Pear - 1 pealed, boiled, pureed

Salt - 1/8 tbs

Sugar/ Brown sugar - 3-4 tbs ( add per your taste bud)

Cardamom - 1/4 tbs

Oil for deep frying

Method:

• Mash the banana and pear or blend banana and pear in a food processor to make a smooth puree
• Add all the other ingredients and mix well.
• It should be like idli batter consistency, not too thin, nor too solid paste.
• Keep it aside for 5-10 minutes, covered.
• Heat an oil in a pan
• Place a spoonful of batter for deep frying
• Fry all sides until brown
• Enjoy!

Variation:

You can use only banana if you prefer and skip pear.

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Balehanni muluka(Mulka)/ Deep fried Banana/pear and Rice flour Sweet

Broccoli bajji : Deep fried Broccoli snack

  

Ingredients:

Besan flour/ chick pea flour - 4 tbs

Corn flour - 2 tbs

Rice flour - 2 tbs

Grated/shredded Broccoli head - ~2 cups

Baking soda - a pinch

Salt - 3/4 tbs or to taste

Garam masala - 1/2 tbs

Chilly powder - if desired 



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Broccoli bajji : Deep fried Broccoli snack