Kunukku | Adai maavu kunuku | Lentil fritters

Kunukku | Adai maavu kunuku | Lentil fritters | Adai kunuku | south Indian spicy lentil fritters | leftover makeover | after school snacks | quick 10 minutes snacks | Iyengar kunukku | Iyer kunukku | Thanjavur kunukku with step by step pictures and video recipe. Check out the Kunukku video. If you like the video pls SUBSCRIBE to my channel. Also, check Adai Aviyal combo, Adai dosai  recipe in Tamil, and Adai recipe in English

Kunukku is a traditional South Indian snack prepared with Adai batter. The best way to finish leftover Adai batter.  Quick 15-minute after-school snacks.

Why should I drain water from Adai batter?

Adai Batter is kept in the fridge with extra water. if you make kunukku with the refrigerated batter, it will drink more oil, so always drain the excess water first, then prepare kunukku.

Can I skip rice flour?

Rice flour helps with binding and also gives a crispness to the kunukku. The amount of rice flour might vary slightly based on the batter thickness, adjusted accordingly. Make a thick batter. You can also use a combination of besan flour and rice flour. Rava can also be used instead of rice flour.

Can I skip chilli?

Yes, chilli is optional. To make it a kids-friendly spice I have deseeded chilli. Adjust according to your taste.

What should be the size and shape of kunukku?

Traditionally, kunukku is prepared by pinching the batter and adding to hot oil. No particular shape or size. You can use a spoon to prepare kunukku or flatten the batter to make thavala vadai

Adai recipes in TMF

Evening snacks recipe

Kunukku

Adai batter evening snacks

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Ingredients

• 1 cup Adai batter
• 1/4 cup Rice flour
• Asafoetida generous portion
• 2 green chili deseeded
• generous pinch of ginger powder
• Curry leaves few
• coriander leaves few

Instructions

• Carefully drain water from leftover Adai batter
• Take 1 cup of thick Adai batter in a mixing bowl
• Add rice flour, a generous portion of asafoetida, chopped green chilli, a generous pinch of ginger powder, coriander, and curry leaves; mix well
• Make a thick kunukku batter. Resembles vadai batter
• Heat oil in a heavy-bottomed pan
• When oil is hot fry kunukku in low- medium heat
• Pinch a portion of the batter and prepare kunukku in batches
• Initially, frothy bubbles appear in the oil but as the kunuku fry bubbles subside
• Flip and fry till lentil fritters turn golden brown
• You can also use a spoon to prepare kunukku or flatten the batter and prepare vadai
• Heat paniyaram pan. Add coconut oil and take a spoon full of batter and add in one indent
• Repeat and fill the batter in all indents. drizzle oil and cook
• After one side is cooked carefully flip the lentil fritters and press them with a spoon
• Drizzle some more oil and cook the other side, carefully take it out. Serve hot with coffee/tea

Video

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Ingredients:

1 cup Adai batter

1/4 cup Rice flour

Asafoetida generous portion

2 green chili deseeded

generous pinch of ginger powder

Curry leaves few

coriander leaves few 

How to make Kunuku with step-by-step pictures

• Carefully drain water from leftover Adai batter

• Take 1 cup of thick Adai batter in a mixing bowl

• Add rice flour, a generous portion of asafoetida, chopped green chilli, a generous pinch of ginger powder, coriander, and curry leaves; mix well

• Make a thick kunukku batter. Resembles vadai batter

• Heat oil in a heavy-bottomed pan

• When oil is hot fry kunukku in low- medium heat
• Pinch a portion of the batter and prepare kunukku in batches

• Initially, frothy bubbles appear in the oil but as the kunuku fry bubbles subside

• Flip and fry till lentil fritters turn golden brown

• You can also use a spoon to prepare kunukku or flatten the batter and prepare vadai

• Heat paniyaram pan. Add coconut oil take a spoonful of batter and add in one indent
• Repeat and fill the batter in all indents. drizzle oil and cook

• After one side is cooked carefully flip the lentil fritters and press them with a spoon
• Drizzle some more oil and cook the other side, carefully take it out. Serve hot with coffee/tea