1cup Maida (all purpose flour)
1/4 cup rice powder
2 table spoons rava (sooji)
1 cup curd (Sour curd is good)
2 green chillies
1 tea spoon salt (as per taste)
1 tea spoon jeera
8 to 10 curry leaves
1/2 inch ginger
A pinch of soda bi carb
OIl for deep fry
Onion, ginger, green chilli and curry leaves paste
Mix Maida, rice flour, sooji and curd in a bowl and keep it aside for half an hour (or 1 hr).
Grind green chillies, onion, curry leaves and ginger coarsely as shown in the above pic.
Add the paste, jeera, soda bicarb and salt to the batter and mix well. (the batter should be thick see the above pic. add water if necessary).
Heat Oil for deep fry in a pan. Drop the batter with a spoon or with your fingers into the oil carefully and fry until golden brown in a medium flame. Remove and drain on a kitchen paper. Mysore bajji is ready............Serve hot with coconut chutney or any other chutney you like (see chutney recipes)