Here is yet another wonderful stuffing for bajjis - Taro leaves - We have had them as patra & bakavadi - but since I started growing these, we have made bajjis and wonderful kootu or curry, used them as dolmades wrapping. All of these are fantastic because taro leaves lend themselves beautifully to any kind of preparation
WARNING - Do not try to eat taro leaves raw unless you are prepared to feel its acidic sting burn through your mouth and throat - the calcium oxalate burns down your throat, esophagus all the way to your stomach - COxalate also causes kidney stones - so please DO NOT EAT THEM RAW!!! My poor and rather unsuspecting husband ended up dashing to the fridge to gargle and send cold water chasing behind it to calm his throat which was visible red and inflamed - I guess this is the plant's defense mechanism. But they become docile tasty thingees when cooked - So please be warned about their raw "bite" ;p
Bajii mavu is the simplest - if you have this recipe down then you can make bajjis with any veggie/leaf/blossom you fancy - 1:1 of besan (sifted) & rice flour; 1tbsp chili powder of choice; a pinch of asafetida; salt; and 1 cup + 1/4 cup or as much to get the consistency shown in the picture below. Dip and Drop in hot oil - fry until golden brown; strain with paper towels in colander; serve hot.
You can cut the veggies any how you fancy - that too is the fun part. Enjoy these - I have 2 other interesting bajjis to blog soon - adios
WARNING - Do not try to eat taro leaves raw unless you are prepared to feel its acidic sting burn through your mouth and throat - the calcium oxalate burns down your throat, esophagus all the way to your stomach - COxalate also causes kidney stones - so please DO NOT EAT THEM RAW!!! My poor and rather unsuspecting husband ended up dashing to the fridge to gargle and send cold water chasing behind it to calm his throat which was visible red and inflamed - I guess this is the plant's defense mechanism. But they become docile tasty thingees when cooked - So please be warned about their raw "bite" ;p
Bajii mavu is the simplest - if you have this recipe down then you can make bajjis with any veggie/leaf/blossom you fancy - 1:1 of besan (sifted) & rice flour; 1tbsp chili powder of choice; a pinch of asafetida; salt; and 1 cup + 1/4 cup or as much to get the consistency shown in the picture below. Dip and Drop in hot oil - fry until golden brown; strain with paper towels in colander; serve hot.
You can cut the veggies any how you fancy - that too is the fun part. Enjoy these - I have 2 other interesting bajjis to blog soon - adios
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| Batter Consistency |
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| My Son who cut them for me posing for my sake :) |
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