South Indian Vengaya Bajji | Onion Bajji (Onion Rings)

South Indian Vengaya Bajji are crisp batter coated onion rings. There are many ways onion fritters are made in India. This South Indian style onion bajji is also a well known variation.

Here the onions are cut in rings, batter coated and fried. Thus onion bajji tastes different than onion pakora where sliced onions are used.

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onion bajji recipe, vengaya bajji

Pakora and Chai is a combination which most Indians like. That is also one of the reason that one will find various varieties of pakora or fritters in the Indian cuisine.

Some more regional variations

  1. Classic Onion Pakoda – North Indian style
  2. Kanda Bhaji – Maharashtrian style
  3. Ulli Vada – Kerala style
  4. Crispy South Indian Onion Fritters (South Indian Style)

Monsoons and winters are apt time for having fried fritters and chai. Serve Vengaya Bajji with mint-coriander chutney or coconut chutney.

How to make South Indian Vengaya Bajji

1. First peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. Keep aside.

onions for making vengaya bajji recipe

2. In a mixing bowl take ¾ cup besan (gram flour) and ¼ cup rice flour.

besan to make vengaya bajji recipe

3. Add ½ teaspoon ajwain (carom seeds), ¼ teaspoon red chili powder and two pinches pinch of baking soda. Also add salt as per taste.

spices to make vengaya bajji recipe

4. Add ½ cup water and mix very well to a smooth batter without lumps. the batter should be slightly thick, so add water accordingly. I overall added ½ cup + 2 tablespoons water. The addition of water will depend on the quality of besan. Whisk briskly for 1 to 2 minutes to aerate the batter.

batter for making vengaya bajji recipe

Frying Vengaya Bajji

5. heat oil for deep frying in a kadai or pan. test a small portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.

frying bajji - vengaya bajji recipe

6. Dip one onion slice in the batter and coat it very well.

making vengaya bajji recipe

7. Then gently slid the batter coated onion slices in hot oil. Fry at medium flame.

frying bajji - vengaya bajji recipe

8. When one side is light golden, then gently turn over the bajjis and continue to fry.

frying bajji - vengaya bajji recipe

9. Turn over a couple of times and fry till they are golden and crisp.

frying bajji - vengaya bajji recipe

10. Drain them on kitchen paper towels to remove excess oil. Fry the remaining onion slices similar way.

vengaya bajji recipe

11. Serve vengaya bajji hot with green chutney or coconut chutney.

vengaya bajji recipe
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South Indian Vengaya Bajji | Onion Bajji

4.6 from 5 votes
There are many ways onion fritters are made. This South Indian style onion bajji or vengaya bajji is also a popular variation.
vengaya bajji recipe, onion bajji recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:snacks
Cuisine:South Indian
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients

  • 2 large onions or 180 to 190 grams onions
  • ¾ cup besan (gram flour)
  • ¼ cup rice flour
  • ½ teaspoon ajwain (carom seeds)
  • ¼ teaspoon red chili powder
  • 2 pinch baking soda
  • ½ cup + 2 tablespoons water or add as required to make a slightly thick battter
  • salt as per taste
  • oil for deep frying

Instructions

making vengaya bajji batter

  • First peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. Keep aside.
  • In a mixing bowl take ¾ cup besan,  ¼ cup rice flour, ½ teaspoon ajwain (carom seeds), ¼ teaspoon red chili powder and 2 pinches of baking soda. 
  • Also add salt as per taste.
  • Add water and mix very well to a smooth batter without lumps.
  • The batter should be slightly thick, so add water accordingly. I overall added ½ cup + 2 tablespoons water. Whisk briskly for 1 to 2 minutes to aerate the batter.

frying vengaya bajji

  • Heat oil for deep frying in a kadai or pan. Test a small portion of the batter in the oil. It should come up steadily and gradually. 
  • If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.
  • Dip one onion slice in the batter and coat it very well.
  • Then gently slid the batter coated onion slices in hot oil. Fry at medium flame.
  • When one side is light golden, then gently turn over the bajjis and continue to fry.
  • Turn over a couple of times and fry till they are golden and crisp.
  • Drain them on kitchen paper towels to remove excess oil.  
  • Fry the remaining onion slices in similar way.
  • Serve vengaya bajji hot with green chutney or coconut chutney.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. In tamilnadu homes and restaurants we add asafoetida instead of carom seeds to bajji batter .. 🙂 please try it next time..

    • anupa, thanks for the info. i will give it a try.