Mysore Bajji
Jun 17th, 2006 | By Sowjanya | Category: All Recipes, Breakfast Recipes, Flour recipesA delicious breakfast which we like a lot. I remember my mom making the batter and leaving it overnight. That makes bajjis come out soft and tastier, says mom.
What we need:
sour curd – 1 cup (whip smooth without lumps)
onions – 2 finely chopped
green chillies – 3 finely chopped
maida – 2 cups
jeera – 1 tsp
cooking soda – 1 tsp
salt to taste
oil for deep frying
Preparation
1. Mix maida, and sour curds well and leave it overnight.
2. In the morning add salt, cooking soda, onions, green chillies, and jeera to form a thick batter without lumps as shown.
3. Heat oil in a pan and drop batter into round balls. Fry till golden brown in color and serve hot with senagapappu-kobbari chutney.
4. These bajjis can also be made instantly if you have left over sour curd at home. Just sieve maida, mix with sour curd, cooking soda, onions, green chillies, jeera and fry them as shown below.
1. Sieve maida.mix with sour curd and leave overnight.
Wonderful bajji pics!
Thank you sailu. Thats nice to see ur comment on each of my dish. It gives me a boost.
Hello,
bajjilu chala bagunnayandi Sowjanya.
Hello Sowjanya
Tried making it but it came out badly 🙁
Any tips?? thanks in advance
Hi,
did you soak the batter overnight or made it instantly. Do not overheat oil, coz it turns the bajji to brown in color outside but inside still remains uncooked. Hope that helps.
HI sowjanya i tried bajji its very tasty but is there any trick to consume less oil for that
Hi vinay,
Thanks. Adding more of cooking soda also sometimes consumes more oil. Reducing the quantity of soda sometimes helps.
cheers
sowjanya
Hey Sowjanya,
I tried making Mysore Bajji last weekend..they came out real gud & tasty.Thanks a lot for sharing your recipe.Do keep posting new andhra style recipes.
You ROCK 🙂
Thank You very much Sowjanya
hi i tried making them. they came very hard. taste was fine but they were hard to chew. i made them before i saw ur recipe. but i mixed water instead of curd. will that make any difference. i dint soak them overnight as well. i just soaked for 2hrs. pls respond
hi i tried making them bt they came very hard. they were very hard to chew. taste was fine. i made them before i saw ur recipe. i mixed water instead of curd. was that the reason? i dint soak it overnite. i soaked it for 2 hrs. pls respond
Malladi,
yeah bajjis would be chewy like gum if no curd is added. Try making the batter with curd. Pre-soaking it overnight is not mandatory but doing so would result in more fluffy bajjis. Alternatively you can try using sour curds and make them instantly too. Hope that helps. Pls feel free to email me. I’d be glad to help you.
Hi Sowjanya…
I tried these bajjis today mrng..They were great…I tried it for the first time and it turned out very well..Thanks for such a clear recipe..
Anon,
Thats nice to hear they came out well.
hai this is sireesha… i tried it..but it consuming much oil. may i know any other way to do this.. cont we do this without curd..
Sirisha,thanks for dropping by. Adding a little bit extra soda also consumes oil. Bajjis turn out hard if curd is not added. Some of the reasons for consuming oil is batter may not be too thick or adding soda and soaking it overnight also consumes more oil. Hope that helps.
Hi Sailu,
I am 5 months pregnant. I was craving for mysore bajji so badly. I tried u’r recipe – u r amazing.
I also tried poornam boorelu from your website too. all of them came out amazingly well. Please do keep posting recipes for people like us.
Anon,
Thanks for trying the recipe. I hope you try my other recipes too. Wishing you good health.
By the way I’m sowjanya and not sailu.
challa thanka maa variki mysore bajji ante estam nakemo cheyatam radhu mee vanta chusi nerchukunnaanu
hi i did mysore bajji frm ur recipe they come out very well.thnx
a lot
swati
Thanks for trying the recipe Swati.
Anon,
Thanks for dropping by.
hello
i’m aishwarya studying in france.iluv mysore bajji..but the thing is i dont get sour curd.what can i do?
Aishwarya,
Thank you for dropping by my blog. you can replace sour curd with fresh curd too. It tastes as good as sour curd. Trust me 🙂 I’ve tried many times with fresh curds too. Do let me know how it turned out.
hi aishwarya here..
i tried mysore bujji..it came gud. but i didn’t add cooking soda and green chilli as i wont get here..but i had one problem..the batter was stucky..can u help me to avoid this?
Ishu,
Thanks for trying the recipe and good to hear it turned out well. cooking soda makes the bajji more fluffy. Since the batter is made with maida it is naturally sticky. Do not add more soda than required as it absorbs more oil. Hope that helps.
Hi Sowjanya,
I tried it today morning.They came perfect.Very tasty.Thanks for the receipe
Hi
I followed your recipe to the text except for the baking soda. The taste was good, but the problem was the outer skin became little hard. Otherwise the taste everything was fne. One thing i forgot to add was like i said earlier baking soda. Could that be the reason.
Hi Kumar,
Without baking soda the bajji’s would turn hard. Please try again adding baking soda and you should see the difference. Hope that helps.