vetrilai bajji recipe - tamalapaku bajji in Telugu is different for me to come across about this recipe while browsing. I never know this auspicious leaf can make varieties in recipes. I would like to try starting with easy evening teatime snacks. So here is betal leaf bajji.
I never had an idea of this lingering taste leaves will give so many recipes like betal leaves rice, paan laddu and many more. I am very excited to try those recipes in future. Though the peppery taste of leaves makes my tongue numb, i love the freshness which gives after eating it.
Vethala has many health benefits. Most common benefit about this leaf is, it is used to treat cold and fever. I still remember watching my granny slightly toss the leaves in direct heat and squeeze the juice along with some saffron strands using her palms and transfer to paaladai (Bondla feeding bowl) and give it to my brother and sister when they were babies. It is good for babies if we give after bath. I tried this vethala bajji for first time and enjoyed. My only suggestion is , reduce the salt level. because i felt salty due to the nature of betal leaves taste. So here we go the video and step by step preparation.
Video recipe for vetrilai bajji recipe
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How to make betal leaves bajji:
- Wash the betal leaves without any dust and keep aside.
- In a bowl, add besan flour, salt, chili powder, and turmeric. Mix it well.
- Add water little by little to form a batter. The batter should not be too thick or too thin. The consistency should be the betal leaf should coat the batter that's it.
- Heat a wok, add enough oil to fry bajjis.
- Now dip the betal leaf in batter and drop it in heat oil.
- Stir occasionally and flip another side to cook equally.
- Do the same for remaining leaves.
- Serve hot with evening chai.
Below you can see the stepwise pictures along with instructions.
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