Ingredients
Baji Mulaku 7 no.s
Besan Flour 1 cup
Rice Flour 2 Tablespoon
Chilli powder 1 Teas[ppm
Turmeric powder 2 pinches
Baking soda 1 pinch (optional)
Hing A pinch
Ayamodakam Ajjwain as required (optional)
Salt as required
Water for making the batter - Batter should be thick not watery
Coconut Oil for deep frying
Make a thick batter using besan flour rice powder by adding required water. Add salt chilli powder turmeric powder baking soda and ayamodakam. Mix well. Keep the batter for sometime to set. Wash the Mulaku ,, pat dry and with a sharp knife make a slit on one side and remove the seeds. keep it aside
Heat the coconut oil in a kadai. Dip the Mulaku in the batter one by one, let it be well coated, and deep fry it. Fry till both the sides become golden brown color. Have it hot with your favorite chutney. Also in the same batter you can make potato or cauliflower baji , chop the vegetables and dip in the batter and deep fry it, in the pictures you can find potato and cauliflower baji too along with mulaku baji. for that you can put chopped corriander leaves too in the batter, for mulaku baji kindly avoid corriander leaves since its not found in traditional recipe.
Some of my friends have complaint that the besan flour makes their stomach upset. My suggestion is to put ajjwain and a pinch of hing asafoetida while making the batter, it will help to reduce the digestive issues.
In kerala during monsoon, we make hot mulaku baji in the evenings and have it hot with garam chay sitting on the varandha . laid back enjoying the downpour. Its indeed a nostalgic thought for malayalis around the world
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