Kunukku | Deep Fried Lentil Snack

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 the 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 out 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

• Left over 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 chillies (Optional) – 2 (Finely chopped)
• Salt – to taste (The adai batter already has salt)
• Vegetable oil – to deep fry
• Cilantro – 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 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 !!

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Kunukku | Deep Fried Lentil Snack

Kunukku is made with left over 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 for rainy day.

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Course: Appetizer, Fritters, Quick and Easy

Cuisine: Indian

Diet: Low Fat, Low Salt

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 3 people

Calories: 7kcal

Author: Sandhya Ramakrishnan

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

Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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