Wednesday, November 17, 2010
Bread slices - As required. Remove the browny edges of the bread and keep them aside.
Besan powder - As required.
a pinch of hing
idly/dosa batter - 1/2 cup
Oil for deep frying
Take a bowl and add the besan flour, salt and hing. Mix them slightly with dry hand. Now add the idly batter. Heat oil in a kadai. Once the oil is heated, add 1 or 2 tablespoons of oil to the besan flour. Mix them nicely and now add required amount of water and make a nice bajji batter.
Now dip the bread slices slightly on both the sides and drop it in the oil carefully. Do not dip the bread too much as it may get dissolved in the besan batter.
Once the bajji turns golden brown, remove it from oil and serve hot with coconut chutney or tomato sauce.
Try it and let me know your comments :)