Karporavalli Bajji
Karporavalli or Omavalli leaves are very healthy and has many medicinal properties. Making bajji out of it is a wise way to feed them to the kids.
Servings: 3
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Karpooravalli Leaves / Ajwain Leaves– 3
- Gram Flour / Chickpea flour / Kadala maavu – ½ cup
- Chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt as needed
- Cooking Soda a pinch
- Dosa Batter – 1 tbsp
- Hing a pinch
- Oil – 1 for deep frying
Instructions
- In a mixing bowl add n the gram flour, Chilli powder, Turmeric powder, hing and Salt.
- Add Water little by little to form a thick batter. Add in the Cooking Soda and Dosa batter and whisk well, Set it aside for 10 mins. Heat oil in a pan for deep frying.
- Wash and clean the Ajwain leaves well.
- Dip the leaves in the batter such that its fully coats and then deep fry in hot oil in a medium flame until the bajji is golden or fully cooked. Drain in a kitchen towel and remove the excess oil. Serve hot.
Notes
- Don’t cook in a high flame, coz in that case the batter might change colour but the inside it might remain uncooked, so cook in a medium flame.
- Adding dosa batter gives a nice crispy bajji, so don’t skip that step.
- The same batter can be used to prepare any bajji.
- Don’t overcrowd and cook the bajji.
- Serve hot with tea and Chutney or even tomato sauce.
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