I have used Channa flour/Besan/Gram flour and little quantity of rice flour to give a crispness to the bajji. We call this as eerulli/onion bajji and it is nice to have when they are hot, Straight from the pan.
Lets see the recipe now:
Onions, besan flour, rice flour, salt, jeera (used as whole), red chilly powder.
Things Needed :Onions : 2 (Medium size)
Besan/gram flour : 1 Cup
Rice flour : 1/4 Cup
Jeera/Cumin Seeds : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As required
Oil : As required to fry (1 small cup)
Method :1. Mix besan/gram flour, rice flour, salt, jeera and red chilly powder in a big bowl.
2. Add required water and mix it thoroughly.
3. Remove the outer skin of onions and cut it into circle shape
4. Keep a frying pan on the fire. Heat and put oil.
5. Now separate the circle of onions into each circle.
6. Dip each circle of onion in channa /besan flour dhouh and put it slowly in the hot oil.
7. Fry on medium flame till they turn slightly colour change. Fry on both sides/
8. Remove from the pan and put it on the kitchen tissue. So that it helps to absorb extra oil.
9. Serve with a cup of Hot coffee or tea. We also had puffed rice mixture along with onion fritters.
Note :Let the dough content to be little thicker than usal dough. Fry on low and medium flame. It turns crispy. One must enjoy these Onion rings when they are hot. No need of adding soda, maida, rava, oil or any other things. Adding cooking soda might absorb more oil. Adding any other spice than chilly powder is optional. Adding corn flour instead of rice flour is optional. It gives more crispness.
Time : 30 Minutes
Serves : 4
For Cripsy Mandakki Recipe (My style )