Servings - 4

Ingredients:   

• 1 cup yoghurt 

• 1/2 cup water 

• 1 teaspoon salt 

• 1 teaspoon cumin seeds 

• 1 tablespoon ginger, finely chopped 

• Few curry leaves, finely chopped 

• 2 green chillies, finely chopped 

• 2 tablespoons coriander, finely chopped 

• 2 tablespoons coconut, shredded 

• 1 cup plain flour (extra if needed) 

• 2 tablespoons rice flour 

• 1 tablespoon baking powder 

• 1 teaspoon sugar 

• Oil for frying   

Method:  

1. In a large mixing bowl, whisk the curd until smooth. 

2. Add water and salt, then whisk again to combine well. 

3. Mix in cumin seeds, grated ginger, curry leaves, chopped green chillies, fresh coriander, and grated coconut. Stir everything together. 

4. Now, add the plain flour, rice flour, baking powder, and a little sugar. 

5. Begin whisking the batter in one direction until it becomes smooth and slightly stretchy in texture. 

6. Cover the bowl and let the batter rest for at least 2 hours. 

7. After resting, the batter will become light and airy. 

8. Whisk it once more for about a minute. 

9. Wet your hand with water and take a small portion of the batter, or use a ladle to scoop it. 

10. Heat oil in a deep pan on medium heat, then gently drop the batter into the hot oil. Fry the bajjis, stirring occasionally, until they turn golden brown and crispy.

11. Once done, remove them from the oil and place them on a paper towel to drain the excess oil. 

12. Serve hot Mysore bajjis with your favorite chutney.