• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Bachelor Cooking

    Milagai bajji recipe | Chilli bajji

    July 2, 2013 by Raks Anand 31 Comments / Jump to Recipe

    Chilli bajji, milagai bajji recipe from scratch with tips and tricks to bring down the spice to make it palatable.

    milagai bajji
    Milagai bajji, chilli bajji

    I used to be a great fan of this Ooty chilli Bajji/ Ooty milagai bajji. Think I have had this in exhibitions 2-3 times when I was kid and recently 3 or 4 years back too. 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).

    milagai bajji
    Milagai bajji without spiciness

    Instructions

    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. remove
    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. mix
    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. fry

    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 😆.

    milagai bajji
    Milagai bajji with tea, chutney

    Video below in the recipe card may vary slightly from the recipe mentioned below.

    milagai bajji
    Print Pin
    No ratings yet

    Chilli Bajji | Milagai Bajji recipe

    Chilli bajji, milagai bajji recipe from scratch with tips and tricks to bring down the spice to make it palatable.
    Course Snack
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 4 Ooty bajji chilli light green in colour and big
    • ½ cup Besan kadala maavu
    • ¼ cup Rice flour
    • 1 teaspoon Corn flour optional
    • 2 pinches Cooking soda sodium bi carb
    • ⅛ teaspoon Asafoetida
    • ½ teaspoon Ajwain omam or cumin
    • ½ teaspoon Red chilli powder
    • Salt & water - As needed
    • 1 tablespoon Hot oil optional
    • Oil - for deep frying
    Prevent your screen from going dark

    Instructions

    • 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.
    • 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.
    • 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.

    Video

    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. 
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.
    « Everyday south Indian food - Lunch menu 8
    Focaccia recipe (with red onion) »

    Reader Interactions

    Comments

    1. mukta chowdhary

      July 02, 2013 at 9:19 am

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

      Reply
    2. AparnaRajeshkumar

      July 02, 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 02, 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 02, 2013 at 9:38 am

      Looks so great...

      Reply
    5. Hemalatha

      July 02, 2013 at 9:59 am

      mouth watering! 🙂

      Reply
    6. Veena Theagarajan

      July 02, 2013 at 11:03 am

      so yummy I love it

      Reply
    7. Hari Chandana P

      July 02, 2013 at 11:04 am

      Perfect for this rainy season.. yummy 😀

      Reply
    8. Shama Nagarajan

      July 02, 2013 at 11:05 am

      yummy and inviting recipe...

      Reply
    9. divya

      July 02, 2013 at 12:27 pm

      looks simply awesome! Wonderfully prepared.

      Reply
    10. Khaugiri

      July 02, 2013 at 1:08 pm

      Mouthwatering !!!!

      Reply
    11. prathibha Garre

      July 02, 2013 at 1:21 pm

      Nice ..perfect for the season

      Reply
    12. Kadhyaa

      July 02, 2013 at 2:13 pm

      perfect for the weather 🙂

      Reply
    13. Gayathri Ramanan

      July 02, 2013 at 3:35 pm

      fabulous bajji...tempting clicks

      Reply
    14. Bg

      July 02, 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 02, 2013 at 9:10 pm

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

      Reply
    16. Asha Shivakumar

      July 02, 2013 at 9:17 pm

      Perfect evening snack. It looks so good.

      Reply
    17. Lakshmi Canteen @ Koppa

      July 02, 2013 at 10:08 pm

      Perfectly made..love it anytime 🙂

      Reply
    18. Harini M

      July 03, 2013 at 3:53 am

      Wow all time favorite,Your pics really speaks 🙂

      Reply
    19. radhika

      July 03, 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 03, 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 03, 2013 at 8:10 am

      Little India, Mustafa mainly... 🙂

      Reply
    22. Raks anand

      July 03, 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 03, 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 03, 2013 at 8:25 pm

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

      Reply
    25. digitalstyle

      July 08, 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 01, 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 07, 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

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes
    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2022 Rakskitchen