Vazhaikkai Bajji- Plantain fritters

Having told you earlier how my aunt is 'bajji paati' to my daughter and nephews, I should confess that her husband was an expert at bajjis. He was a Forest officer, who had trained in The Forestry Institute in Dehra Dun. They had to cook in camps and thus he mastered many dishes. His Vegetable biriyani is yet another masterpiece. He taught me that cutting onions with the skin on keeps the rounds from breaking for salads and bajjis. He was posted in Salem during my college days and whenever I visited them, he would treat me with one of his famous recipes.

This is an easy recipe that makes use of left over idli/dosa batter.
Though I have made them with plantains, you may use sliced potatoes, onions or brinjals for the bajji.
If you have ¼ cup of left over batter, add to it rice flour and gram flour and make these.
Given below is for about 8 big bajjis. Served hot with coconut chutney, they make an excellent tea-time snack.
Ingredients:
1 firm raw plantain, peeled and sliced
¼ cup of left over idli /dosa batter
3 tablespoons rice flour
3 tablespoons gram flour
1 teaspoon red chilli powder
1 pinch of sodium bi carbonate
½ teaspoon salt
¼ teaspoon asafoetida powder
Oil for deep frying
Rest the sliced plantain in cold water.
Mix the dry ingredients to the batter to a lump free batter. Add water and mix thoroughly to a batter that will match idli batter consistency.
Heat oil in a pan. When the oil has reached optimum temperature, remove the plantain from the water, dip it in the batter to coat on all sides and gently slide in the oil. Repeat with a few more, as many as will float free in the oil and cook.
Turn the bajjis over twice and allow to fry until golden brown. Remove with a slotted ladle and turn them on to a colander.

Repeat with the rest of the raw plantains in the water.
Serve hot with coconut chutney.