Cauliflower Bajji

Ingredients:

• Besan flour-2cups
• Rice flour-1tsp
• Chili Powder-1tsp
• Hing (asafetida)-3 pinch
• Red color-2 pinch(optional)
• Cauliflower-1/2
• Oil-needed
• Sodium Bicarbonate (Soda uppu)-less than 1/4ptsp
• Notes: Adding more Sodium Bicarbonate absorbs more oil. Not adding ensuing to bajji harder.
• Salt-as needed

Method:

Step1: Preparing Batter

1.     Take oval shaped bowl.

2.     Add besan flour, rice flour, chilli powder, hing, salt, food color, sodium bicarbonate and mix well.

3.     Then add water little by little on continuous mixing. The consistency of the batter should be medium (not too thick or too water).

4.     Mix the batter and set aside.

5.     Note: If batter is watery it absorbs more oil .Always try to taste the batter for spice and salt or fry a bajji to test.

Step 2:

1.     Take cauliflower and cut in medium sized florets. Wash it well, keep it aside to dry.

2.     Take a paper towel and wipe to remove any moisture in it.

3.     When oil is hot, fry the cauliflower for few second and remove it.

4.     Note: If you fry cauliflower before making give more taste and cooks faster with the batter because besan batter cooks faster than raw cauliflower. 

Step3: Making bajji

1.     Take pan and pour oil.

2.     When the oil is hot, get ready for frying (test by dropping a bit of batter into oil, if it rises right away, oil is hot)

3.     Fry bajji in batches and place on the paper tower to remove excess oil.

4.     Try to turn the bajji’s evenly after adding to oil and remove only it turns brown(be conscious on color, because we have added red food color).

5.     Serve with hot sauce or ketchup or chutney’s.