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Bajji (பஜ்ஜி) & Getti Chutney (கெட்டி சட்னி)
Sometimes? or most of the times 😉 we Tamilians like to stuff ourselves with food. We are very emotionally attached to food I would say. Especially during festival times each and every household will have their own menu comprising all their family members’ favorite food items. Deepavali and Ponga
Prep Time
10minutes
Cook Time
20minutes
Prep Time
10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a bowl mix all the ingredients except oil
  2. The consistency of the batter is really important
  3. While adding water make sure there aren’t lumps
  4. For the consistency of batter check the post here
  5. Baking soda gives a slight puffiness to the Bajji. Due to health reasons if you choose to avoid soda then you ignore it can
  6. Slice the veggies of your choice
  7. Dip the slices in batter and then deep fry in oil
  8. Getti Chutney/Coconut Chutney :
  9. Mix coconut, green chillies, fried salt and hing half cup of 2 1/2 cups of grams (u0baau0bcau0b9fu0bcdu0b9fu0bc1u0b95u0bcdu0b95u0b9fu0bb2u0bc8), a pinchs
  10. Grind everything together in a mixie to a smooth chutney
  11. You can prepare tadka for chutney using Mustard seeds, Urad Dal

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