Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, betel leaf bajji. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Betel leaf bajji is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Betel leaf bajji is something which I’ve loved my entire life. They’re fine and they look fantastic.
#வெற்றிலை பஜ்ஜி #betel leaf bajji #vettalai bajji #how to make betel leaf bajji #betel leaf vada #easy tasty betel leaf vada #bajji in different style. Share your comments Subscribe my channel Click. Betel leaf, or Paan, is a pretty commonly used leaf in India.
To get started with this recipe, we must prepare a few components. You can have betel leaf bajji using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Betel leaf bajji:
- Make ready 1 cup Besan
- Prepare 1/2 tsp Chilli powder
- Prepare Pinch Turmeric powder
- Prepare to taste Salt
- Take 1/2 tsp garam masala
- Get 10 betel leaves
- Prepare 1/2 tsp Ajwain
- Prepare 1 tsp Jeera
- Make ready As needed Oil for frying
The hope is that with the socialization and teaching of traditional medicine, a healthy Islamic boarding. Betel leaf is often linked to cancer. It has a positive effect on blood. Welcome to the Betel Leaf, an authentic chettinad restaurant in the heart of Kuala Lumpur.
Steps to make Betel leaf bajji:
- Mix besan, turmeric, chilli powder, salt and garam masala
- Heat two spoon oil, splutter ajwain and jeera, mix with besan
- Add sufficient water and make bajji batter. If you want you can add pinch of soda
- Dip the betel leaves in batter and deep fry in hot oil on low flame
- Tasty bajji is ready. Serve hot.
Located on Lebuh Ampang, we serve both South and North Indian cuisine, as well as a few local favourites. The betel (Piper betle) is a vine of the family Piperaceae, which includes pepper and kava. Betel leaf is mostly consumed in Asia, and elsewhere in the world by some Asian emigrants, as betel quid or in paan, with Areca nut and/or tobacco. Betel is the leaf of a vine belonging to the Piperaceae family, which includes pepper and kava. In Sanskrit Betel leaf is known as Nagavallari ( a vine which creeps like a naga or serpent), Sapthashira.
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