I am at the end of the mega marathon and the last week was a challenge with me being not so ready with the dishes. It is a great pleasure to do these month long marathons with friends as we learn so much from each other and it also helps us come out of the shell and put on our creative hats.
I had very few choices with Z and Zucchini won the list. I had been thinking for a long time to make zucchini bajji and this was the perfect opportunity to try them. My kids loved the zucchinis in the bajji as they literally melted inside your mouth. I used the regular bajji batter that I use for other vegetables.
We love to have bajji with curd rice and my husband is very happy when that is a meal for him. This weekend, I made the zucchini bajji for lunch and we enjoyed it with some curd rice.
My other recipes from this series –
A – Athirasam
B – Badam Burfi
C – Chettinad Masala Cheeyam
D – Dosai Milagai Podi
E – Ellu Urundai
F – Fruit Kesari
G – Godhumai Rava Pidi Kozhukattai
H – Homemade Rice flour
I – Inji Marappa
J – Jevvarisi Thengai Paal Payasam
K – Kancheepuram Idli
L – Lemon Pickle
M – Manapparai Murukku
N – Nokkal
O – Oothappam
P – Pattinam Pakoda
Q – Quinoa Dosai
R – Ragi Idiyappam / sevai
S – Semiya Pakoda
T – Thaen Mittai
U – Ukkarai
V – Vazhaipoo Vadai
W – Wheat flour Kuzhi Paniyaram
X – Xtra Flavorful Rasam Powder
Y – Yelumichampazham Sevai
Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy
Ingredients – (serves 4)
- Zucchini – 1 (sliced)
- Kadalai Maavu / besan / gram flour – ¾ cup
- Arisi Maavu / Rice flour – 1/3 cup
- Maida / All purpose flour – 2 tbsp
- Baking soda – ½ tsp
- Red chili powder – 1 ½ tsp (adjust based on preference)
- Asafetida – 1/8th tsp
- Salt – to taste
- Hot oil – 1 tbsp
- Oil – to deep fry
- In a wide bowl, add all the flours and the rest of the ingredients (except oil) and mix well.
- Slowly add water and make into a thick batter. The batter should be thick enough to coat the zucchinis and not run off them. Add a tbsp of hot oil and mix up well again. The hot oil helps in making sure that the bajji does not soak up too much oil when frying.
- Wash the zucchini and thinly slice them. Make sure that the slices are not too thin or too thick.
- Heat the oil in the pan for deep frying. When the oil is ready, add the zucchini slices to the batter and coat well.
- Slide the coated zucchinis gently into the hot oil and fry on both sides until golden brown. Make sure you fry them in medium heat. Depending on the size of the pan, you can add as many as you can without crowding the pan too much.
- Drain the zucchini bajji on a paper towel lined dish and serve hot with sauce.