Moms Kitchen - Andhra Recipes

Moms Kitchen - Andhra Recipes

June 18, 2006

Mysore Bajji

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.

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At June 19, 2006 at 3:20 AM , Anonymous sailaja said...

Wonderful bajji pics!

At June 19, 2006 at 9:12 PM , Blogger Sowjanya said...

Thank you sailu. Thats nice to see ur comment on each of my dish. It gives me a boost.

At July 24, 2006 at 4:50 PM , Anonymous Anonymous said...

bajjilu chala bagunnayandi Sowjanya.

At November 22, 2006 at 8:49 AM , Anonymous Anonymous said...

Hello Sowjanya
Tried making it but it came out badly :-(
Any tips?? thanks in advance

At November 22, 2006 at 9:12 PM , Blogger Sowjanya said...


did you soak the batter overnight or made it instantly. Do not overheat oil, coz it turns the bajji to brown in color outside but inside still remains uncooked. Hope that helps.

At December 28, 2006 at 3:05 PM , Blogger vinaykumar said...

HI sowjanya i tried bajji its very tasty but is there any trick to consume less oil for that

At December 28, 2006 at 9:20 PM , Blogger Sowjanya said...

Hi vinay,

Thanks. Adding more of cooking soda also sometimes consumes more oil. Reducing the quantity of soda sometimes helps.


At June 4, 2007 at 9:07 AM , Anonymous Anonymous said...

Hey Sowjanya,

I tried making Mysore Bajji last weekend..they came out real gud & tasty.Thanks a lot for sharing your recipe.Do keep posting new andhra style recipes.

You ROCK :)

At July 18, 2007 at 5:02 PM , Anonymous Anonymous said...

Thank You very much Sowjanya

At March 1, 2008 at 2:45 AM , Blogger malladi said...

hi i tried making them. they came very hard. taste was fine but they were hard to chew. i made them before i saw ur recipe. but i mixed water instead of curd. will that make any difference. i dint soak them overnight as well. i just soaked for 2hrs. pls respond

At March 1, 2008 at 2:49 AM , Anonymous Anonymous said...

hi i tried making them bt they came very hard. they were very hard to chew. taste was fine. i made them before i saw ur recipe. i mixed water instead of curd. was that the reason? i dint soak it overnite. i soaked it for 2 hrs. pls respond

At March 2, 2008 at 8:19 PM , Blogger Sowjanya said...


yeah bajjis would be chewy like gum if no curd is added. Try making the batter with curd. Pre-soaking it overnight is not mandatory but doing so would result in more fluffy bajjis. Alternatively you can try using sour curds and make them instantly too. Hope that helps. Pls feel free to email me. I'd be glad to help you.

At May 7, 2008 at 11:17 AM , Anonymous Anonymous said...

Hi Sowjanya...

I tried these bajjis today mrng..They were great...I tried it for the first time and it turned out very well..Thanks for such a clear recipe..

At May 7, 2008 at 7:40 PM , Blogger Sowjanya said...


Thats nice to hear they came out well.

At May 31, 2008 at 2:47 AM , Anonymous Anonymous said...

hai this is sireesha... i tried it..but it consuming much oil. may i know any other way to do this.. cont we do this without curd..

At June 1, 2008 at 2:26 PM , Blogger Sowjanya said...

Sirisha,thanks for dropping by. Adding a little bit extra soda also consumes oil. Bajjis turn out hard if curd is not added. Some of the reasons for consuming oil is batter may not be too thick or adding soda and soaking it overnight also consumes more oil. Hope that helps.

At August 1, 2008 at 10:14 AM , Anonymous Anonymous said...

Hi Sailu,

I am 5 months pregnant. I was craving for mysore bajji so badly. I tried u'r recipe - u r amazing.
I also tried poornam boorelu from your website too. all of them came out amazingly well. Please do keep posting recipes for people like us.

At August 3, 2008 at 3:31 PM , Blogger Sowjanya said...


Thanks for trying the recipe. I hope you try my other recipes too. Wishing you good health.

By the way I'm sowjanya and not sailu.

At August 29, 2008 at 12:13 AM , Anonymous Anonymous said...

challa thanka maa variki mysore bajji ante estam nakemo cheyatam radhu mee vanta chusi nerchukunnaanu

At September 8, 2008 at 2:44 AM , Anonymous Anonymous said...

hi i did mysore bajji frm ur recipe they come out very well.thnx
a lot


At September 14, 2008 at 2:26 PM , Blogger Sowjanya said...

Thanks for trying the recipe Swati.


Thanks for dropping by.

At January 30, 2009 at 3:05 AM , Anonymous Anonymous said...

i'm aishwarya studying in france.iluv mysore bajji..but the thing is i dont get sour curd.what can i do?

At January 30, 2009 at 1:09 PM , Blogger Sowjanya said...


Thank you for dropping by my blog. you can replace sour curd with fresh curd too. It tastes as good as sour curd. Trust me :) I've tried many times with fresh curds too. Do let me know how it turned out.

At February 1, 2009 at 4:20 AM , Anonymous Anonymous said...

hi aishwarya here..

i tried mysore came gud. but i didn't add cooking soda and green chilli as i wont get here..but i had one problem..the batter was stucky..can u help me to avoid this?

At February 6, 2009 at 7:16 PM , Blogger Sowjanya said...


Thanks for trying the recipe and good to hear it turned out well. cooking soda makes the bajji more fluffy. Since the batter is made with maida it is naturally sticky. Do not add more soda than required as it absorbs more oil. Hope that helps.


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