Valakkai & Javvarisi Bajji Recipe

Soak sago

Rinse 1 cup sago under cold water until water runs clear. Transfer to a bowl and cover with enough water to submerge by 1–2 inches. Soak for 3–4 hours (or overnight in refrigerator) until pearls are plump and soft. Drain thoroughly in a sieve and set aside.

Peel and slice

Peel 2 raw/firm plantains. Trim ends and slice into 1/4-inch (6 mm) thick rounds. If plantains are large, halve rounds to make manageable bite-sized pieces. Pat slices dry with a paper towel to remove surface moisture.

Optional light parboil (for very firm plantains)

If the plantain is extremely hard, place slices in boiling water for 2 minutes, then drain and pat dry. Let cool before battering.

Combine dry ingredients

In a mixing bowl, combine 3 tbs rice flour, 2 tbs gram flour (besan), 1 tbs cornstarch, 1 tsp salt, 1/4 tsp turmeric, 3/4 tsp red chili powder and 1/4 tsp garam masala (if using). Mix thoroughly so spices are evenly distributed.

Add aromatics

Stir in finely chopped 2 green chilies, sliced 10 curry leaves, 2 tbs chopped cilantro and 1/8 tsp asafoetida into the dry mix.

Incorporate sago

Fold the drained, softened sago pearls into the dry mixture, distributing them evenly among the dry flours and spices.

Add hot water to form batter

Gradually pour 1 cup hot (near-boiling) water into the mixture, stirring constantly with a spoon to make a thick, slightly lumpy batter that coats the back of a spoon. The hot water helps partially gelatinize the flours and sago. If batter is too thick to coat slices, add up to 2–3 tbs more hot water. Batter should be thick enough to cling but not runny.

Adjust consistency and rest

Let the batter rest 5–10 minutes to allow sago and flours to hydrate fully. After resting, if batter has thickened excessively, stir in 1–2 tbs warm water to reach coating consistency.

Heat oil

Pour 2 cups vegetable oil into a deep, heavy-bottomed pan (enough for shallow-deep frying). Heat over medium heat until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises to the surface within 5–7 seconds.

Coat plantain slices

One by one, dip plantain slices into the batter, ensuring they are evenly coated on all sides. Allow excess batter to drip back into the bowl so coating isn't too thick.

Fry in batches

Carefully slide coated slices into hot oil in a single layer, not overcrowding the pan (work in batches of 6–8 depending on pan size). Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. If using parboiled plantain, frying time may be slightly less.

Drain

Use a slotted spoon to remove bajjis to a paper towel-lined tray to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) if frying remaining batches so they stay crisp.

Test and adjust

If batter browns too quickly before cooking through, slightly reduce heat. If bajjis absorb oil and are soggy, increase oil temperature a little and ensure batter isn't overly wet.

Finish and serve

Arrange Valakkai & Javvarisi Bajji on a platter. Serve hot with lemon wedges and chutney of choice (coconut chutney or tomato-onion chutney recommended). Enjoy immediately for best crispness.