Vengaya Bajji – Indian Onion Rings Recipe
- Total Time: 30 minutes
- Yield: 4-6
Description
Put an Indian spin on those sports bar onion rings with this delicious Vengaya Bajji recipe.
Ingredients
- 2 large onions
- 3/4 cup (180 ml) of besan (kadalai mavu or gram flour)
- 1/2 tsp of red chilli powder
- 1/2 tsp of jeera, whole or powdered (optional)
- 1/4 tsp of hing or asafoetida (powder)
- 1 tsp of salt (adjust to taste)
- 1/4 tsp of soda powder (optional, we didn't add this)
- 2-3 cups (480-720 ml) of oil, for deep frying (according to the size of your pan)
Instructions
- Peel, wash, and cut the onions into 1/4″ thick rings.
- Mix the rest of the ingredients in a wide bowl (except the oil). Add enough water to make a thick batter. It should be thick enough to coat the onions as you dip them in but not too “drippy”.
- Heat oil until it just begins to smoke. Lower the flame to medium-low, dip the onion rings into the batter to coat completely and drop into the hot oil.
- Fry until golden brown. This should take about 2-3 mins. Drain and set aside and proceed with the rest of the onions until you are through.
- Serve hot with tomato sauce or Pudina Chutney.
Notes
- Notes: – Adding soda powder makes the bajjis softer and more puffier but they tend to drink more oil making it a bit unhealthier.
- Go with the cost-benefit analysis here and do what you prefer. – You can follow the same process for making bajji with other vegetables like eggplant, raw banana (vazhakka), bajji chillies, potato, etc. – You can add a pinch of turmeric powder to the bajji batter if you prefer.
- I personally don’t like the cumin so omit that but it does give an extra kick so add it if you like cumin (jeera).
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
What is besan (gram flour) and can I substitute it?
Besan, also called kadalai mavu or gram flour, is a fine flour made from ground chickpeas. It forms the crispy batter for these bajjis. Find it at Indian grocery stores and many bulk-food sections. All-purpose flour can work in a pinch but will not give the same nutty flavor and crispy texture.
Should I add soda powder (baking soda) to the batter?
It’s your call — adding soda powder makes the bajjis softer and puffier, but they absorb more oil. If you prefer a lighter, fluffier texture, add it; if you want a less oily result, leave it out.
Can I use this same batter for other vegetables?
Yes — you can follow the same process with other vegetables like eggplant, raw banana (vazhakka), bajji chillies, and potato. Slice them thin and dip in the same gram flour batter.
