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.
Servings: 3 people
Calories: 7kcal
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