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Kunukku

Adai batter evening snacks
5 from 1 vote
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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
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