Ingredients:

• Buttermilk – 2 cups
• Bengal Gram – 1 tbsp
• Ginger – a little piece
• Green chillies – 6
• Fresh Coconut – 1/4 cup
• Coriander leaves – 1/4 of a bunch
• Turmeric powder – 1/4 tsp
• Salt to taste
• For tempering:
• Mustard Seeds – 1/4 tsp
• Fenugreek seeds – 1/4 tsp
• Red Chillies – 3 or 4
• Curry leaves – 4 or 5
• Hing
• Oil
• For Bajji:
• Besan – 1/2 cup
• Onion – 1/2
• Red Chilli powder – 1 tsp
• Salt to taste

Method:

1. Soak Bengal gram for 1/2 hour.
2. Grind Bengal gram, ginger, green chillies, coriander leaves and coconut.
3. Mix buttermilk and turmeric, and keep aside.
4. In a heavy-bottomed vessel, heat oil.
5. Then add mustard seeds, fenugreek seeks, red chillies, curry leaves and hing.
6. When they start to splutter, add buttermilk, the gram paste and salt.
7. When the buttermilk boils, remove from heat.
8. For bajji:
9. Mix besan, salt, red chilli powder and water to make a smooth paste.
10. Add the onions (cut into long strips) to this and mix well.
11. Head oil in a kadai and deep fry the onion bajjis.
12. Drain and add the bajjis to the buttermilk.
13. Keep it aside for some time to let the bajjis soak in the buttermilk.
14. Then serve with rice.

Recipe courtesy of Sify Bawarchi