Molaga Baji
AuthorPriyanka SivaramakrishnanDifficultyBeginnerA simple snack to warm up the cold, cold days.
Slit the chilis down the middle, de-seed it and set it aside.
For the batter, mix all the dry ingredients and add water little by little. The consistency should not be too thick or too thin. One sure way to check is to dip your finger, if it comes out coated with a thin layer of batter, it is the right consistency.
Heat the oil on medium flame. To check if the oil is hot enough, drop a bit of batter into the oil, if it comes up immediately bubbling and frothing, the oil is ready.
Dip the chilis in the batter and fry it in the oil for about 4-5 minutes, until it is golden in colour. Place it on a paper napkin and allow the oil to drain.
Serve hot with ketchup.
Ingredients
Directions
Slit the chilis down the middle, de-seed it and set it aside.
For the batter, mix all the dry ingredients and add water little by little. The consistency should not be too thick or too thin. One sure way to check is to dip your finger, if it comes out coated with a thin layer of batter, it is the right consistency.
Heat the oil on medium flame. To check if the oil is hot enough, drop a bit of batter into the oil, if it comes up immediately bubbling and frothing, the oil is ready.
Dip the chilis in the batter and fry it in the oil for about 4-5 minutes, until it is golden in colour. Place it on a paper napkin and allow the oil to drain.
Serve hot with ketchup.
Notes