Vengaya Bajji – Indian Onion Rings Recipe
- Total Time: 30 minutes
- Yield: 4-6 1x
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?
The notes explain the trade-off: adding soda powder makes the bajjis softer and puffier, but they absorb more oil. It is your call based on whether you prefer a lighter, fluffier texture or a less oily result. 
Can I use this same batter for other vegetables?
Yes — the notes say 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.
