Kunukku is made with leftover Adai batter. Invariably, every time we grind the batter for adai, we end up having extra batter, and this is an amazing way to utilize the batter.
It is a wonderful evening snack (If you don’t mind it being deep-fried) or a snack for a rainy day. The batter for this needs to be slightly thicker in texture. We can add rice flour to bring the batter to the required consistency.
Another helpful tip is to make the batter from the refrigerator without disturbing it. Excess liquid from the batter would have separated, and it would be the top layer. We could just drain some excess liquid this way and add rice flour to the rest.
Preparation time -5 mins Cooking time - around 30 mins Difficulty level -easy
Ingredients to make Kunukku - Serves 3-4
- Leftover Adai batter - About 1 cup
- Rice flour - 3-4 teaspoon (Depending on how thin the consistency of the batter is)
- Onion (Finely chopped) - 1 small
- Green chilies (Optional) - 2 (Finely chopped)
- Salt - to taste (The adai batter already has salt)
- Vegetable oil - to deep fry
- Cilantro - a few leaves (Finely chopped)
Procedure
Separate the excess liquid from the adai batter (as mentioned above). Add the rest of the ingredients to the batter (Except the oil) and mix well. The consistency should be like that of a vadai batter now, so that you can work it with your hands and drop it into the oil.
Heat the oil, and once the oil heats up, add the batter to the oil. The shape would be small, irregular balls. Try to keep the balls the same size so they will cook up evenly.
Once they turn golden brown, drain on a paper towel and serve hot with ketchup or any chutney.
Enjoy !!
More Snack Ideas
- Cinnamon Roll Muffins
- Sel Roti | Crispy Fried Sweet Bread From Sikkim
- Arizona Cheese Crisps Recipe
- Oven Roasted Cauliflower with Cumin and Cilantro
Recipe
Equipment
- ▢ pan
- ▢ Spoon
- ▢ bowl
Ingredients
- ▢ 1 cup Adai batter Left over
- ▢ 3 teaspoon Rice flour Depending on how thin the consistency of the batter is.
- ▢ 1 small Onion Finely chopped
- ▢ 2 Finely chopped Green chillies Optional
- ▢ to taste Salt The adai batter already has salt
- ▢ to deep fry Vegetable oil
- ▢ few leaves Cilantro Finely chopped
Instructions
- Separate the excess liquid from the adai batter (as mentioned above). Add the rest of the ingredients to the batter (Except the oil) and mix well. The consistency should be like that of a vadai batter now, so that you can work it with your hands and drop into oil.
- Heat oil and once the oil heats up, add the batter to the oil. The shape would be small irregular balls. Try to keep the balls the same size as they would cook up evenly.
- Once they turn golden brown, drain on a paper towel and serve hot with ketchup or any chutney.
- Enjoy !!
Nutrition
Other Snacks
- Bread Bonda | Deep Fried Bread With Potato Filling
- No Bake Peanut Butter Cereal Bar - Peanut Butter chocolate Cereal Bar
- Single Serve Fruit Salad Bowl
- Simple Bread Sandwich Recipe
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Samosa Pinwheels | Air fryer and Baked
Kunukku | Deep Fried Lentil Snack
Equipment
- pan
- Spoon
- bowl
Ingredients
- 1 cup Adai batter Left over
- 3 teaspoon Rice flour Depending on how thin the consistency of the batter is.
- 1 small Onion Finely chopped
- 2 Finely chopped Green chillies Optional
- to taste Salt The adai batter already has salt
- to deep fry Vegetable oil
- few leaves Cilantro Finely chopped
Instructions
- Separate the excess liquid from the adai batter (as mentioned above). Add the rest of the ingredients to the batter (Except the oil) and mix well. The consistency should be like that of a vadai batter now, so that you can work it with your hands and drop into oil.
- Heat oil and once the oil heats up, add the batter to the oil. The shape would be small irregular balls. Try to keep the balls the same size as they would cook up evenly.
- Once they turn golden brown, drain on a paper towel and serve hot with ketchup or any chutney.
- Enjoy !!
