Omavalli or Karpuravalli a.k.a. Ajwain (carom) leaves is a herb used as a native medicine for cough and cold. It has a pungent taste and helps to revive our taste buds. In south India, do not use it much in cooking. It has a unique flavour with mostly stands out. Apart from bajji, we make thogayal with the leaves. Try this and please do leave in your comments!
Prep Time 10 mins
Cook Time 10 mins
Karporavalli/ Omavalli leaves 10 nos. (washed and leaf stalks removed)
Besan (gram flour) 3 cups (1 cup = 50 ml)
Rice flour 1 cup
Turmeric powder 1 tsp
Chili powder 1 tsp
Hing 1/2 tsp
Oil 1 tbsp and 2 cups for frying
- In a bowl, put besan, rice flour, hing, turmeric, salt and chili powder. Mix well.
- In a pan, heat 1 tbsp oil and pour it into the mixed flour.
- Pour some water to the flour and mix well. There shouldn’t be any lumps and the batter should be like that of dosa.
- In a deep frying pan, heat oil for frying the bajjis.
- Now, dip one leaf at a time, in the batter. cover all the sides of the leaf with batter and tap it gently on the side of the bowl.
- Put it in the oil and fry till it turns brown.
- When it is done, use an absorbent tissue to get rid of excess oil from the bajjis.
- Repeat from step 5, till you complete frying all the leaves.
- You can prepare bajji with any vegetable of your choice. We use raw bananas, potato, brinjal, onions or even chow chow.
- For any other bajji, add a tsp of carom seeds for an excellent flavour.
- If you have any leftover bajji batter, you can mix some sliced onions and fry it for Crispy onion pakodas.