A delicious breakfast which we like a lot. I remember my mom making the batter and leaving it overnight. That makes bajjis come out soft and tastier, says mom.
mysore bajji with senagapappu-kobbari chutney
What we need:
maida - 2 cups
sour curd - 1 cup (whip smooth without lumps)
onions - 2 finely chopped
green chillies - 3 finely chopped
jeera - 1 tsp
cooking soda - 1 tsp
salt to taste
oil for deep frying
1. Sieve maida.mix with sour curd and leave overnight.
2. In the morning add salt, cooking soda, onions, green chillies, and jeera to form a thick batter without lumps as shown.
3. Heat oil in a pan and drop batter into round balls. Fry till golden brown in color and serve hot with senagapappu-kobbari chutney.
4. These bajjis can also be made instantly if you have left over sour curd at home. Just sieve maida, mix with sour curd, cooking soda, onions, green chillies, jeera and fry them as shown below.