Curd Mysore bajjis | How to make Curd Mysore bajjis

By Sowjanya munukutla  |  16th Apr 2017  |  
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  • Curd Mysore bajjis, How to make Curd Mysore bajjis
Curd Mysore bajjisby Sowjanya munukutla
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About Curd Mysore bajjis Recipe

Surprise your friends.Fluffy and spongy inside Mysore bajji is an all time favorite with flexible recipe . It will be crispy outside and will taste good if served with any spicy chutney. Fermenting batter with curd and you can eat it as tasty breakfast or whenever you like,try and it is very easy.

Curd Mysore bajjis is a delicious dish which is liked by people of all age groups. Curd Mysore bajjis by Sowjanya munukutla has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 1 people. You can find Curd Mysore bajjis at many restaurants and you can also prepare this at home. This authentic and mouthwatering Curd Mysore bajjis takes 720 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Curd Mysore bajjis is a good option for you. The flavour of Curd Mysore bajjis is tempting and you will enjoy each bite of this. Try this Curd Mysore bajjis on weekends and impress your family and friends. You can comment and rate the Curd Mysore bajjis recipe on the page below.

Curd Mysore bajjis

Ingredients to make Curd Mysore bajjis

  • 1. all purpose flour 1/4 cup
  • 2. curd 1 cup
  • 3. Chopped onions 1/2 cup
  • 4. Chopped green chilli pieces 1 teaspoon
  • 5. jeera seeds 1 teaspoon
  • 6. Cooking soda 1/2teaspoon
  • 7. salt per taste
  • 8. oil two cups
  • 9. Rice flour 1 teaspoon

How to make Curd Mysore bajjis

  1. Take a bowl and add all purpose flour, then add salt, cooking soda, curd, rice flour.
  2. Mix them all well and ferment it for 12 hours.
  3. Later add chopped onions and green chillies, jeera seeds to the batter. Mix them all well, your batter is ready to put bajjis.
  4. Now heat kadai with oil, slowly leave batter in bajji shape and deep fry. Yummy curd Mysore bajjis are ready to serve with coconut chutney

My Tip:

If you ferment batter for 12 hours, bajjis will be more soft, crispy. Otherwise one hour before also you can ferment, flexible.

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