Thinly sliced onions into round shapes from 4 onions
Besan flour -3 cups
Raw rice flour - 1 tb spoon
Idly batter - 3 tb spoons
Red chilli powder - 1 Â½ teaspoons
Hing - Â¼ tea spoon
Mix all the above ingredients with water to make the batter to idly batter consistency. Adding the idly batter makes the batter to coat and stick well on the onion since it has Urad dhal and makes the Bajji Pluffy.
Now place the onions into the batter vessel one by one and dip them into the batter carefully and deep fry in the oil.
Instead of idly batter if 3 or 4 days old dosa batter is used, the bajjis absorb more oil while they get fried. So itÃ¢â¬â¢s better to use fresh idly batter.