Besan flour / Kadala maavu – 3/4 cup
Rice flour / Arisi maavu – 1/4 cup
Cooking soda – A pinch
Orange food color – A pinch (optional)
Red chilli powder – 1.5 tsp ( add 1 tsp for less spice)
SSP Hing/Asafetida – 1/4tsp
Ajwain/ omam OR cumin seeds/ jeera – 1/2 tsp
Salt – As needed
Water – 3/4 – 1 cup ( adjust)
. In a wide bowl , mix all the flours , powders , Ajwain or cumin , salt and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails Winking smile.At the same time , thick batter yeilds hard bajjis..The batter should be slightly thick & flow like a ribbon.It should coat the onion pieces well..Adjust water & flour accordingly..Dip the onion rings in the batter & coat it well.
. Heat oil in a kadai and check with a drop of batter to find the correct heating point.ie. If u put a drop of batter , the batter will rise immediately and floats on top. As soon as u get this heating point , simmer the flame and drop the onion rings coated well with batter..
. Deep fry till the color changes golden brown and the bubbles ceases..Flip it and again cook for a minute. Drain & remove in a tissue paper..
. Serve hot immediately..