Andhra-style Bijajica

Ingredients

In the original Brazilian version, Bijajica is made with cornmeal and has a slightly sweet taste. However, in this Andhra-style adaptation, rice flour is used instead of cornmeal, and the flavors are transformed to suit the spicy and tangy profile of Andhra cuisine. We alse have the original recipe for Bijajica, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 tablespoon semolina 1 tablespoon semolina
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed 1 teaspoon coriander seeds, crushed
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, semolina, cumin seeds, crushed coriander seeds, red chili powder, turmeric powder, tamarind pulp, and salt.
2. 2.
   Gradually add water to the mixture and knead it into a smooth and thick batter.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Take a small portion of the batter and shape it into a small disc or ball using your hands.
5. 5.
   Gently drop the shaped batter into the hot oil and fry until golden brown and crispy.
6. 6.
   Remove the fritters from the oil using a slotted spoon and drain excess oil on a paper towel.
7. 7.
   Repeat the process with the remaining batter.
8. 8.
   Serve the Andhra-style Bijajica hot with chutney or sauce of your choice.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
• Tamarind pulp — Soak tamarind in warm water and extract the pulp for a tangy flavor.

Tips & Tricks

• For extra crispiness, add a tablespoon of hot oil to the batter.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Bijajicas immediately after frying to enjoy their crispy texture.

Serving advice

Serve the Andhra-style Bijajica as a snack with coconut chutney or tomato chutney. They can also be served as a side dish with a traditional Andhra meal.

Presentation advice

Arrange the Bijajicas on a platter and garnish with fresh coriander leaves. Serve them alongside the chutney in small bowls for dipping.