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