Hi Friends! I am here little busy in changing my blog design and taking sometime to makeup my blog!Will be back soon with the complete one!!!
Its raining here very well for the past four days. The climate is always so cloudy, the whole day. We are all enjoying the rain here. so, the climate tempted me to have something hot during the evening hours and so I prepared Onion bhajji day before yesterday. Its a good evening time snack with coffee. My son loved it and he was in the kitchen with me till i finish cooking it.
Onion (big Size) – 3 (cut into thin round slices)
Gram flour – 2 Cups
Rice flour – 1 Cup
Red chilli powder – 1tsp or as you like
Asafoetida – a pinch
Orange Color – 2 pinches
Salt – to taste
Mix gram flour, rice flour, salt, red chilli powder, asafoetida, and orange color with enough amount of water. The batter should be in the in the dosa batter consistency. If the batter becomes too watery, the batter won’t sick in the onion and instead it absorbs more oil while cooking. Dip the onions in the batter. The batter should be well coated on all the sides of onion.
Heat oil in a pan and slip the dipped onion piece in the oil and let it to deep fry. When one side is cooked well, turn it to the other side and let it to cook well. Once it is cooked, remove it from oil and drain the excess oil in a tissue paper.
Side Dish: Coconut Chutney
Coconut - 1/2 (chop into small pieces)
Roasted Gram(Pottukadalai) - 6 tbsp
Green Chilly - 5
Curry Leaves - few
Asafoetodia - 1/4 tsp
Mustard Seeds - 1/2 tsp
Salt - to taste
Cooking Oil - 2 tsp
Cooking Time : 5 minutes
Put coconut, roasted gram, green chilly, asafoetodia, curry leaves and salt in a mixie jar and grind it to a fine powder. Add a little water now and beat again for a while and take it in a bowl.
Heat oil in a pan and sauté it with mustard seeds and add it to chutney.
Side Dish: It tastes good with venpongal, idli an dosa.