Bhajji (Vegetables dipped in a lentil batter)

Bhajji is one of the most tasty appetizers of southern India. A medium-spiced lentil batter is created. Then any vegetable of our choice is dipped in the batter, then dropped in hot oil and fried until it turns golden brown. Best when had with chutneys and saambar (a thick lentil soup like sauce) as shown above.

Pointer 1: Preferred vegetables are red onions, potatoes, cauliflower, eggplant, bell pepper.
Ponter 2: The consistency of the batter should be exactly like pancake batter.
Pointer 3: Increase batter quantity as needed using the same ratios as indicated below.


  • 1 cup gram flour^
  • 1/5 cup rice flour^
  • 1 Tbsp. red chilli powder^
  • 1 pinch of asafoetida
  • Water to create the batter
  • Salt to taste
  • Vegetables - onion, potato, eggplant or any of your choice


Onion, potato and eggplant should be used as thin round slices for dipping into the batter. Cauliflower can be used as flowerlettes in a size of your preference. Create batter by mixing the2 flours, chilli powder, asafoetida^ and salt. Add water as you make the batter so the consistency is just right.

Frying: Pour oil in a frying pan or wok^ and set in high heat. After the oil gets hot, lower the heat to medium. Next dip the vegetables in the batter to completely cover them. Then slowly drop the battered vegetable into the hot oil. Let it fry on one side. Then flip to the other side until both sides turn golden brown. (see picture above). Remove with the ladle and place on paper towel for the oil to drain. Batter can be created a couple hours ahead and placed in the refrigerator until ready to use.

Serving: Bhajjis can be served with ketchup or spicy chutneys or any dipping sauce of your choice.

^ Please contact me for help with any of these ingredients or utensils.

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