Ridge gourd or heerekai bajji is very traditional and popular snack especially in South India. It is made with ridge gourd, gram flour and spices and deep fried. A perfect tea time snack during monsoons. Ridge gourd bajji is best served with tomato sauce or coconut chutney.
Preparation time – 10 min
Cooking time – 8 min
Serves – 4
Ridge gourd – 1 medium (thinly sliced)
Gram flour – 1 cup
Rice flour – 3 tsp
Chilly powder – 2 tsp
Ajwain or cumin – 1/2 tsp
Cooking soda – 1 pinch
Oil for deep frying
Peel the ridge gourd and chop them into thin round slices and keep ready.
Add gram flour, rice flour, chilly powder, salt, cooking soda in a bowl mix well
Add water to make a batter. The batter should not be too thin or too thick but of medium consistency.
Heat oil (for deep frying) in a pan, when it is hot add 2 tsp of hot oil to the prepared batter and mix well.
Take each ridge gourd piece and dip it in the batter and gently slide into the oil.
Deep fry on both the sides till golden brown.
Put the bajji ‘s in an absorbent towel to drain the excess.
Enjoy hot bajji ‘s with coconut chutney or tomato sauce.