Molagai bajji with special monsoon chillies

In my parts of Kerala, we get a special variety of chilly during monsoon. These are very mild ones and ideal for bajjis. Locally this variety is called as "Polla Molagu" (Polla meaning hollow) I am not sure if this variety is available elsewhere. The usual long , green chillies are not very common. Hence chilli bajjis too cannot be found in any eateries here except during some exhibitions. More than the fares at the exhibition, youngsters are attracted to the bhajjis and big Mumbai papads smeared with masala powder.

When these monsoon chillies arrive, then molagai bhajji is the much sought after street food here, perfect for the rains. Even though I make this at home, the one we get from a hotel here is simply divine. I just can't recreate that taste at home. Here is how I make them

For batter

2 cups besan flour

1/2 cup idli/dosa batter

a pinch of cooking soda

salt

1/2 tspn chilli powder

water

Oil for frying

For the filling

2 tblspn tamarind paste

a pinch of hing

salt

pinch of red chilli powder

Mix all the filling ingredients in a bowl

Parboil the chillies in hot water for 10 minutes. This will soften the skin of the chillies. Usually the seed inside is not removed, since the chillies are much on the milder side. Make a 1 inch slit from the top. Carefully spoon in little of the filling.

Mix all the ingredients for the batter and add water to it. The consistency of the batter should be like the idli batter. Then only the batter will stick to the chillies.

Heat a kadai with oil. When the oil is hot, dip the chilly in the batter, carefully drop them in the oil. After few minutes, gently flip them. When it is golden brown, remove them with a slotted spoon and drain on absorbent paper.

I feel molagai bajjis need no accompaniment other than a cup of hot steaming tea/cofee

P.S. This variety of chillies are good for making thayir molagais. (Curd chillies)