• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » BACHELOR COOKING » Chilli bajji recipe / Milagai bajji recipe

Chilli bajji recipe / Milagai bajji recipe

July 2, 2013 by Raks Anand 31 Comments /

milagai-bajji-chilli-bajji    
I used to be a great fan of this Ooty chilli Bajji/ Ooty milagai bajji. I think I have had this in exhibitions 2-3 times when I was kid and recently 3 or 4 years back too. I just love it! At home when I buy a pack of this chillies, I make a lot and only me and Vj to eat it, so eat a lot too and got bored of it. We both actually now a days stopped eating this if made at home! Yes, one or two will be fine and tasty too, too much means we run away. So this time, I took only 4 from little India shopping and made it just for blogging sake 😊. There is no such fancy recipe in this one, plain bajji, that’s it. I have not tried the stuffed north Indian version yet. But thought of sharing this simple recipe too as some beginners in cooking may not know how to make this bajjis without too much of hot (spiciness).
ooty-milagai-bajji

Chilli Bajji/ milagai Bajji recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 10 mins    |  Makes: 4

Ingredients

Ooty bajji chilli (light green in colour and big) – 4


Besan/ kadala maavu – 1/2 cup


Rice flour – 1/4 cup


Corn flour (optional) – 1 tsp


Cooking soda (sodium bi carb) – 3 pinches


Asafoetida – 1/8 tsp


Ajwain(omam) or jeera – 1 tsp


Red chilli powder – 1/2 tsp


Salt & water – As needed


Hot oil (optional) – 1 tblsp


Oil – for deep frying


  Method

  1. Wash the chillies and pat dry with clean kitchen towels. Slit them each lengthwise with a pairing knife (small knife), without completely split them into two. Carefully remove the seeds inside completely with the help of the knife. Just scrap away the seeds with the knife. 2-chilli-bajji
  2. In a mixing bowl, mix gram flour, rice flour, red chilli powder, sodium bi carb, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the chillies, not too thick. 1-milagai-bajji
  3. Mean while, heat enough oil to fry the bajjis in a kadai. Dip one by one the chillies and drop carefully in to hot oil. Cook both sides for 2 minutes a side or until golden brown and crisp. Once done, drain in paper towels. 3-ooty-milagai-bajji

Notes

    • If you are not comfortable of slitting without splitting and taking out the seeds, then you can slit and split into two each chilli and take out the seeds easily.
    • Seeds should be removed completely for reducing the spiciness. Otherwise it will be too spicy and no good for your tummy too.
    • The batter should be in correct consistency so that it spreads over the chillies easily and forms a thin layer. If the coating is too thick, i.e; if the batter is too thick, it will take time to cook and the bajjis inside will not get cooked.
    • Cook in medium flame to ensure the bajjis get cooked inside.
    • Mix the batter and keep it ready, once the oil is hot, you can add a laddle full of hot oil carefully in the batter and mix. This is to avoid sucking of oil in the bajji.
    • If your chilli is still spicy after removing the seeds, then you can keep it immersed in water mixed with salt and a lemon squeezed in it.
    • Bachelors can try the same with ready made bajji mix. 

Serve immediately, hot hot, with thick coconut chutney the best, remember, if its not hot, its not molaga bajji, its paper bajji 😛 . I had it with chutney, tea (which is said to be the perfect combination) and rusk. But when I was a kid, I used to have aavin icecream after bajji 😆.

molaga-bajji-milagai

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: BACHELOR COOKING, SNACKS, STARTERS

Previous Post: « Lunch menu 8
Next Post: Focaccia recipe (with red onion) »

Reader Interactions

Comments

  1. mukta chowdhary

    July 2, 2013 at 9:19 am

    perfect for this season..plz tell d reason behind adding hot oil..

    Reply
  2. AparnaRajeshkumar

    July 2, 2013 at 9:20 am

    did u taste the same milagai bajji in coutralam?? if not the tastiest one is that than ooty :d after a bath in waterfalls u wll nt know how many u had also u wont feel too much oil … great recipe !!!

    Reply
  3. Sowmya Madhavan

    July 2, 2013 at 9:31 am

    Like aparna's comment..very true…
    They looks so yumm..
    Made them once and loved it..

    Reply
  4. Akila

    July 2, 2013 at 9:38 am

    Looks so great…

    Reply
  5. Hemalatha

    July 2, 2013 at 9:59 am

    mouth watering! 🙂

    Reply
  6. Veena Theagarajan

    July 2, 2013 at 11:03 am

    so yummy I love it

    Reply
  7. Hari Chandana P

    July 2, 2013 at 11:04 am

    Perfect for this rainy season.. yummy 😀

    Reply
  8. Shama Nagarajan

    July 2, 2013 at 11:05 am

    yummy and inviting recipe…

    Reply
  9. divya

    July 2, 2013 at 12:27 pm

    looks simply awesome! Wonderfully prepared.

    Reply
  10. Khaugiri

    July 2, 2013 at 1:08 pm

    Mouthwatering !!!!

    Reply
  11. prathibha Garre

    July 2, 2013 at 1:21 pm

    Nice ..perfect for the season

    Reply
  12. Kadhyaa

    July 2, 2013 at 2:13 pm

    perfect for the weather 🙂

    Reply
  13. Gayathri Ramanan

    July 2, 2013 at 3:35 pm

    fabulous bajji…tempting clicks

    Reply
  14. Bg

    July 2, 2013 at 6:02 pm

    Looks lovely. Quick observation -Is that a non stick pan that you have used for heating oil? Is it safe? I have heard/read that non-stick pans are quite hollow and do not have a firm base and heating oil to high temps is dangerous.

    Reply
  15. Nithya

    July 2, 2013 at 9:10 pm

    woww.. yummy. really mouthwatering. want to eat now itself..;)… try bread bajji if possible….

    Reply
  16. Asha Shivakumar

    July 2, 2013 at 9:17 pm

    Perfect evening snack. It looks so good.

    Reply
  17. Lakshmi Canteen @ Koppa

    July 2, 2013 at 10:08 pm

    Perfectly made..love it anytime 🙂

    Reply
  18. Harini M

    July 3, 2013 at 3:53 am

    Wow all time favorite,Your pics really speaks 🙂

    Reply
  19. radhika

    July 3, 2013 at 5:14 am

    I'm a student moving to Singapore for my further studies this month. I was wondering if you could let me know where is the best place to shop for Indian provisions. I will be staying in Jurong area

    Reply
  20. Uma Ramanujam

    July 3, 2013 at 5:18 am

    Stunning… Ooty milagai Bajji reminds me of some good old days..wish go back and enjoy the same. awesome pictures…

    Reply
  21. Raks anand

    July 3, 2013 at 8:10 am

    Little India, Mustafa mainly… 🙂

    Reply
  22. Raks anand

    July 3, 2013 at 8:11 am

    You are right, usually I use another metal kadai usually, that was busy cooking something else, so used this for this quick frying.

    Reply
  23. JEYASHRI SURESH

    July 3, 2013 at 12:16 pm

    Milagai bajji is my most fav snack, and i never miss it during my visit to Marina beach. the clicks are totally tempting me to try out this soon

    Reply
  24. Priya Suresh

    July 3, 2013 at 8:25 pm

    Am missing them very much..love to munch it anytime.

    Reply
  25. digitalstyle

    July 8, 2013 at 10:55 am

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

    Reply
  26. SHARMILEE J

    July 10, 2013 at 2:16 pm

    I love this on any rainy day…looks yum

    Reply
  27. Ranju

    March 13, 2014 at 1:15 am

    Very well written recipe…love the pics too. I tried it today…had only 4 molagais…tried different combos and ended up eating the first 3…hubby got the last one – the best one 😉

    Reply
  28. yamuna sridhar

    March 1, 2015 at 2:20 pm

    Raji, marina beach molaga bajji is also the best one.after wetting ourselves completely in the beach and having hot bajji with a spicy mint chutney……really amazing…

    Reply
  29. Kelly Kelly

    March 7, 2016 at 11:45 am

    What do the people of the north stuff in them? 🙂

    Reply
  30. Gopi Krishnan

    April 20, 2017 at 1:34 am

    Like

    Reply
  31. Aleena George

    April 25, 2018 at 8:14 am

    So crispy and yummy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Avocado crema, avocado dip/ spread
  • Veppam poo thuvaiyal, neem flower recipes
  • Dangar chutney, Dangar side dish for idli dosa
  • Bajra khichdi recipe, pearl millet khichdi
  • No bake oats energy balls, oats peanut butter energy bites

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Avocado crema, avocado dip/ spread
  • Chapati noodles recipe | Chapathi noodles | Dinner ideas
  • Kadalai maavu chutney | Besan chutney | Bombay chutney
  • Eggless doughnut recipe, Basic donut, soft & light
  • Dangar chutney, Dangar side dish for idli dosa
  • Adai recipe, How to make adai
  • Easy rasam recipe, How to make rasam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Recipe index
  • Appam recipe without yeast, How to make appam

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies