Bread Bajji was tasted by me for the first time in the canteen of the organisation, I was working, some fifteen years back.
The batter is similar to that of the other Bajjis.This Bread Bajji is very crisp and goes well with the coconut chutney.
To make 12 Bajjis :
Ingredients :
Bread Slices 6
Kadalai Mavu / Channa Dhal Flour 3/4 cup.
Rice Flour 2 tbsp.
Chilly Powder 3/4 tsp.
Baking Soda, Salt, Turmeric Powder, Hing
Oil
Method :
1. Mix all the ingredients well except oil. Add water and make a batter as normally done for the Bajjis, that is of the Dosai consistency.When the oil gets hot for frying the Bajjis, add 2 tsp. of oil to the batter and mix well.This makes the Bajjis very crisp.
2. Keep the Bread in the fridge for at least an hour so that cutting is easy. If the bread is already in the frigde, well and good.No need to wait to come down to the room temperature.Remove the edges of the slices and cut each slice into 2 halves, that is 2 triangles.
3. Dip the slices one by one in the batter and gently slide in the oil. Do not crowd the Bajjis. When one side is cooked, flip to the other side and remove from the oil, after the bubbles disappear. All the slices can be completed in 3 or 4 batches depending on the size of the Kadai and the quantity of oil used.
If Rice Flour is out of stock, Idli or Dosai batter can be used.
The batter is similar to that of the other Bajjis.This Bread Bajji is very crisp and goes well with the coconut chutney.
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| Bread Bajji |
To make 12 Bajjis :
Ingredients :
Bread Slices 6
Kadalai Mavu / Channa Dhal Flour 3/4 cup.
Rice Flour 2 tbsp.
Chilly Powder 3/4 tsp.
Baking Soda, Salt, Turmeric Powder, Hing
Oil
Method :
1. Mix all the ingredients well except oil. Add water and make a batter as normally done for the Bajjis, that is of the Dosai consistency.When the oil gets hot for frying the Bajjis, add 2 tsp. of oil to the batter and mix well.This makes the Bajjis very crisp.
2. Keep the Bread in the fridge for at least an hour so that cutting is easy. If the bread is already in the frigde, well and good.No need to wait to come down to the room temperature.Remove the edges of the slices and cut each slice into 2 halves, that is 2 triangles.
3. Dip the slices one by one in the batter and gently slide in the oil. Do not crowd the Bajjis. When one side is cooked, flip to the other side and remove from the oil, after the bubbles disappear. All the slices can be completed in 3 or 4 batches depending on the size of the Kadai and the quantity of oil used.
If Rice Flour is out of stock, Idli or Dosai batter can be used.
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