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 on 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 the paniyaram pan. Add coconut oil, take a spoonful of batter, and add it 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