Directions

1. 1. Clean and wash all these ingredients well.
2. 2. Spread over a cloth to dry completely.
3. 3. Give this to the rice machine for powdering.
4. 4. Sieve through a fine siever and spread over a clean paper till all the moisture dries up (or else) lightly roast and keep.
5. 5. When cooled store in an air-tight container.
6. 6. Whenever you make Bajji take required amount of this powder, add salt, chilli powder, asafoetida powder and just enough water to make a batter.
7. 7. Wash and cut any desired vegetable like potatoes, onion, chow-chow, capsicum, brinjal, raw banana etc. Into thin round or rectangular pieces.
8. 8. Dip each vegetable in the prepared batter and deep fry in hot oil till golden colour on both sides.
9. 9. Remove from the oil with a colander ladle to drain the excess oil.
10. 10. Serve hot with coconut chutney and tomato sauce as desired.