Mulaku Bajji/ Chilly Bajji
For the evening snack today, myself and my sister prepared Mulaku Bajji. When it is raining heavily outside on evening, who does not like to have a cup of hot tea? If the tea is accompanied by a crispy Mulaku Bajji, your taste buds will thank you for the superb tasty combination. This Mulaku Bajji is a good tea-time snack that is commonly available in road-side tea shops in Kerala. It can also be easily made at home and requires less time for preparation.
Mulak bajji is made up of chilli peppers coated with a gram flour based batter and deeply fried to its crisp form. It can serve just like that itself or can serve with any chutneys or sauce. I usually prepare coconut chutneys for the sauce side dish. But today I couldn’t wait to eat bajjis. So I forgot about the chutney. I have had chilly bajji plenty of times from the tea shops nearby. But the homemade one is more fresh and it is too tasty because it made to loved one by the loved ones. So nothing compromises. Try it at home and I promise you are gonna fall in love with chillies!
- Bajji Mulaku(Banana pepper / Koda mulaku) – 5 nos
- Lime – 1/2
- Gram flour(Kadalapodi) – 1/2 cup
- Rice flour – 1 to 2 tbspn
- Chilly powder – 1 pinch
- Turmeric powder – 1 pinch
- Baking soda – 1 pinch
- Salt – As required
- Oil – for deep frying
- Wash and clean the chillies. Make a slit lengthwise on either sides but without separating at both ends. Take out the seeds inside if you don’t like the seeds. Otherwise no need to remove the seeds.
- Mix together besan flour, rice flour with salt, chilli powder, turmeric powder and pinch of baking soda to dosa batter consistency. Keep the batter idle for 30 minutes.
- Take lime water in a bowl and add a pinch of salt in it.
- Put the chillies in it for marination for 10 minutes.
- Take them out and dip them in the besan batter.
- Deep fry in hot oil. Serve hot with tomato sauce or chutney.