Udupi Style Heerekai Bajji (Ridge Gourd Fritters) Recipe
Delve into the flavors of Karnataka with this delightful snack! Udupi Style Heerekai Bajji offers a crispy, golden treat made from fresh ridge gourd, or turai, that is coated in a spiced gram flour batter and fried to perfection. This savory dish, perfect for tea time or as a quick bite, is a lovely addition to any kitchen craving a taste of South Indian cuisine. It’s easy to make, vegetarian, and a real crowd-pleaser!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 1, peeled and cut into roundels |
| Gram flour (Besan) | 1 cup |
| Rice flour | 2 tablespoons |
| Red Chilli powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information:
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | ~150 kcal |
| Protein | 3g |
| Carbohydrates | 18g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | ~150mg |
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Servings:
4 servings
Cuisine:
Karnataka (South Indian)
Course:
Snack
Diet:
Vegetarian
Instructions:
1. Prepare the Ridge Gourd:
Begin by washing and peeling the ridge gourd (turai). Once peeled, cut it into roundels or thin discs, depending on your preference. Set the sliced gourd aside for now.
2. Make the Bajji Batter:
In a mixing bowl, combine the gram flour (besan), rice flour, red chili powder, turmeric powder, baking soda, and salt. Gradually add about 1/3 cup of water to this mixture, stirring well to form a smooth batter. The batter should be thick enough to coat the ridge gourd slices without dripping excessively.
3. Heat the Kuzhi Paniyaram Pan:
Heat a kuzhi paniyaram pan (also called an appe pan) on medium heat. Add about 1 teaspoon of sunflower oil into each cavity of the pan. This type of pan allows you to make these fritters with less oil, making them crispy but not overly greasy.
4. Dip and Fry the Ridge Gourd:
Dip each ridge gourd roundel fully into the prepared batter, ensuring they are completely coated. Gently place the coated roundels into the oiled cavities of the pan.
5. Cook Until Crisp:
Let the bajjis cook on one side for about 2–3 minutes or until they turn golden and crisp. Using tongs or a fork, flip the fritters over carefully and cook the other side for another 2–3 minutes, until they are evenly crispy and browned.
6. Drain and Serve:
Once cooked, remove the ridge gourd fritters from the pan and place them on an absorbent paper to drain any excess oil. This helps keep them crispy.
7. Serving Suggestion:
Serve the Udupi Style Heerekai Bajji hot, paired perfectly with a cup of masala chai. These crispy fritters make for a delicious snack that’s sure to impress your guests or satisfy your cravings during tea time.
Tips:
- Alternatives for Cooking: If you don’t have a kuzhi paniyaram pan, you can shallow fry the fritters in a regular frying pan with enough oil to cover the base.
- Batter Consistency: The batter should not be too watery. If it’s too runny, add a little more besan. If it’s too thick, add a small amount of water to loosen it up.
- For Extra Crispiness: You can also add a pinch of rice flour to the batter for extra crispness.
Why You’ll Love This Recipe:
Udupi Style Heerekai Bajji is a perfect blend of crispy and soft textures, with a mild spiciness that makes it utterly addictive. The addition of rice flour and baking soda ensures the bajji is light and crisp on the outside while the ridge gourd remains tender and flavorful inside. Whether you’re serving it at a festive gathering, enjoying a quiet tea break, or making it as an evening snack for your family, this dish is a true taste of Karnataka!
Enjoy the rich flavors of Karnataka with Udupi Style Heerekai Bajji!
