Step-by-Step Instructions

1. 1.Prepare the Raw Bananas

   Take 3 raw bananas. Cut off both ends of each banana. Carefully peel only two flat sides of the banana, leaving the green skin on the curved edges. This helps in gripping the banana while slicing and prevents it from breaking. Apply a thin layer of oil on your banana slicer for smooth operation. Slice the bananas into thin, even pieces using the slicer. Ensure the thickness is just right – not too thin to break, and not too thick to cook unevenly. Stack the sliced banana pieces and cover them with a lid to prevent them from drying out and becoming brittle.

2. 2.Prepare the Batter Base

   In a large mixing bowl, add 50 ml of water. Add 1/2 teaspoon of salt, 1 teaspoon of red chili powder, 1/4 teaspoon of asafoetida (perungaya thool), and 1/4 teaspoon of carom seeds (omam) crushed between your palms. Add 1 tablespoon of cooking oil (either hot or regular oil) to the mixture. Whisk these ingredients together until well combined and smooth.

3. 3.Mix the Dry Ingredients and Water

   To the liquid mixture, add 300 grams (approximately 2 cups) of gram flour and 1 cup of rice flour. Pour in 300 ml of water. Begin mixing the batter with a whisk. Initially, it will form a thick paste. Continue mixing until all lumps are gone and the batter is smooth.

4. 4.Adjust Batter Consistency and Add Baking Soda

   Add an additional 50 ml of water to the thick batter. Whisk again until the batter reaches a smooth, flowing consistency suitable for dipping, similar to pancake batter. Just before frying, add 1/4 teaspoon of baking soda (soda uppu) to the batter. Mix it in thoroughly until it's evenly distributed.

5. 5.Heat Oil and Fry the Bajji

   Heat enough cooking oil in a deep pan for deep frying. Ensure the oil is well heated; a good indicator is when a small drop of batter immediately sizzles and rises to the surface. The heat should be maintained at a consistent level throughout frying. Take a sliced banana piece, dip it completely into the prepared batter, ensuring it's fully coated. Gently scrape off any excess batter from the sides and carefully drop it into the hot oil. Fry 4-5 pieces at a time, ensuring not to overcrowd the pan. After about 1 minute, gently flip the bajjis to cook evenly on all sides. Continue frying for 3-4 minutes, flipping occasionally, until they turn a beautiful golden brown and are puffed up. Remove the fried bajjis from the oil using a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.

6. 6.Serve Crispy Bajji

   Repeat the frying process with the remaining banana slices. Serve the tea kadai vazhakkai bajji hot. For an authentic experience, you can remove the fibrous part from the center of the banana slice before eating. Enjoy with coconut chutney or sambar.