Preparation Time : 10 minutes + 30 minutes to soak
Cooking Time : 5 minutes for each batch deep fried
Serving : 6-8 members
Description
Very rarely did my mother-in-laws mother-nannima ( that’s how we called her ) visit us when we were in a joint family set up but the few times of her visit she would cook some family style meals or make appalam’s. Very simple, tasty and soul full food for sure. Towards her last few years, she did stay with all of us. Harm less soul in her own space but never wanted cold food or thin dosas. Other than these two demands… All she wanted was a lot of love . She would tell stories to the little ones ( my kids ) at home. I was called for only to cut her nails and check her meals before being served to her. She kept complaining ( this is when she lost her eye sight completely) about rats biting her toe thumb. We all were really worried and did the needful immediately. A week passed by and she kept complaining the same. One day, we were all chit chatting in the living room and suddenly heard nannima shout out rat, rat.. We ran in to see my nephew (brother-in-laws one year old son) biting her toes. We grabbed him and all of us laughed our guts out seeing the actual rat.. Stories and memories to be cherished of living in a joint family…. Coming to the dish… This was one snack that nannima would make for tea on her visits. The first time I had this full flavoured indulgence, I had to ban myself from eating it as it just went in non- stop. A few days back was craving for this home cooked comfort snack and felt lost as I didn’t know the recipe. With my fingers crossed asked my mother- in- law and luckily she did know. Made it but the authentic flavour of nannima’ hands that offered warmth and a sense of well being and satisfying carvings were surely missing. I curse myself for not taking note of the hearty recipes she used to cook for us… I can’t be blamed though as I was just in my teenage when all this happened ….
Ingredients
Ingredients | Quantity |
|---|---|
| All purpose flour / maida | 1 cup |
| Semolina / rawa | 1/2 cup |
| Sugar | 1 cup |
| Salt | a pinch |
| Cardamom powder | 2 teaspoons |
| Soda salt | 1/4 teaspoon |
| Coconut milk | 1 cup ( might require less or more depending on the quality of flour used ) |
| Oil | to deep fry |
Method
- Mix all the ingredients together except for oil to deep fry. Add coconut milk little at a time to get a thick bajji batter consistency.
- Set aside for half an hour. The batter might get too thick as the semolina swells. Add little more coconut milk to get to the right bajji batter consistency. (at times this Taste and Check seasoning.
- Heat oil to deep fry. Drop balls out of the batter in batches and deep fry to crisp and golden in color. Drain and serve hot.
