Prep the baby corn and cut into long julienne, by slitting through it half. Depending on how thick and how long you want your bajjis, you can slice through it.
MW for 5 mins with just enough water to cover the entire baby corn.
Drain and keep it aside. In a bowl, take the flours, add all the spice powders, mix well and then slowly add water to get a thick batter. Since you are adding cooking soda, the batter has to be thick for it to blot up.
Heat the oil for deep frying. Then just as you would do with any other bajjis, dip the baby corn into the batter and gently drop into the hot oil. Simmer for first 2 mins, when you see the bajji coming up or getting colored, flip to the other side and cook till done.
Drain using a slotted spatula onto a kitchen towel.
Serve with tomato ketchup