This South Indian style onion bajji or vengaya bajji is made with onions, gram flour, rice flour, spices and herbs.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Snacks
- Cuisine: South Indian
Ingredients
- 2 large onions (or 180 to 190 grams onions)
- ¾ cup besan ((gram flour))
- ¼ cup Rice Flour
- ½ teaspoon ajwain ((carom seeds))
- ¼ teaspoon red chili powder
- 2 pinch baking soda
- ½ cup + 2 tablespoons water (or add as required to make a slightly thick battter)
- salt as per taste
- oil for deep frying
Method
making vengaya bajji batter
- First peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. Keep aside.
- In a mixing bowl take ¾ cup besan, ¼ cup rice flour, ½ teaspoon ajwain (carom seeds), ¼ teaspoon red chili powder and 2 pinches of baking soda.
- Also add salt as per taste.
- Add water and mix very well to a smooth batter without lumps.
- The batter should be slightly thick, so add water accordingly. I overall added ½ cup + 2 tablespoons water. Whisk briskly for 1 to 2 minutes to aerate the batter.
frying vengaya bajji
- Heat oil for deep frying in a kadai or pan. Test a small portion of the batter in the oil. It should come up steadily and gradually.
- If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.
- Dip one onion slice in the batter and coat it very well.
- Then gently slid the batter coated onion slices in hot oil. Fry at medium flame.
- When one side is light golden, then gently turn over the bajjis and continue to fry.
- Turn over a couple of times and fry till they are golden and crisp.
- Drain them on kitchen paper towels to remove excess oil.
- Fry the remaining onion slices in similar way.
- Serve vengaya bajji hot with green chutney or coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.