Kunukku is a deep fried snack made with rice and mixed dal batter. This kunukku recipe is with leftover adai batter. Perfect with tea or coffee.
This is another snack similar to my thavala vadai I have posted in my blog. Only that it is made fresh and specific for that recipe, while this is more of a leftover food recycle idea.
Mom makes this with leftover batter since there was no fridge at our home and we need to finish the batter before it gets fermented too much.
I hate the coconut bits we add in this snack in my childhood and irony is now I love only the chopped coconut added to this snack.
Whenever I make adai, these days I first reserve some batter without mixing onion and keep refrigerated.
Later, I make either adai maavu kunukku or make adai again. If you want to make this snack fresh, you can soak some raw rice and dal and grind coarsely to make fresh batter kunukku.
Here is a quick kunukku recipe for you:
- ½ cup rice (both raw or parboil works)
- ¼ cup Chana dal/ Kadala paruppu
- Toor dal/ Thuvaram paruppu – ¼ cup
- ¼ cup Moong dal/ Paasi paruppu
- ¼ cup Urad dal/ Uluntham paruppu
- 8 Red chillies
- 1 sprig Curry leaves
- 2 tablespoon Coriander leaves chopped
- ¼ cup Chopped fresh coconut bits
- ⅛ teaspoon Asafoetida
- Salt – As needed
How to make kunukku
- Take rice and all dals together in a mixing bowl firstly.
- Wash well and soak for 3 hours.
- After that, drain water and grind to a coarse paste, thickly.
- Then, transfer to the mixing bowl and add other ingredients to it.
- Mix well and deep fry as small bite sized kunukku.
- Cook in medium heat in between and once golden drain from oil over a paper towel.
- Repeat to finish.
You can also add sago to the adai batter as we do for thavala vadai. It gives volume and softness. But, only if you want softer kunukku, add sago. Without sago, it turns out super crisp and crunchy.
The crunchiness and crispiness also depends on how coarsely we grind rice and the water content in the batter. A perfect snack to go with filter coffee.
Kunukku recipe | Adai mavu kunukku
- 2 cups Adai batter
- ¼ cup Coconut chopped
- 2 teaspoon Ginger finely chopped
- ¼ cup Coriander chopped
- Salt – a generous pinch
- Asafoetida – a pinch
- Curry leaves few
- Oil to deep fry Peanut or sun flower
- Drain excess water if any in your adai batter.2 cups Adai batter
- Add chopped coconut, ginger, coriander, torn curry leave to it.¼ cup Coconut, 2 teaspoon Ginger, Curry leaves few
- Add little salt since there is already salt in the batter. Add asafoetida, coriander leaves and mix well.Salt – a generous pinch, Asafoetida – a pinch, ¼ cup Coriander
- Heat oil and using a spoon or with your hands, drop the batter in hot oil as small bite size bits. Cook in medium flame.Oil to deep fry
- Once golden, flip and cook to ensure golden and crisp from all sides.
- Drain in paper towels. Repeat to finish.
- The crunchiness and crispiness also depends on how coarsely we grind rice and the water content in the batter.
1. Drain excess water if any firstly, in your adai batter. After that add chopped coconut, ginger, coriander, torn curry leave to it.
2. Sprinkle little salt since there is already salt in the batter. Add asafoetida and mix well.
3. Heat oil and using a spoon or with your hands, drop the batter in hot oil as small bite size bits. Cook in medium flame.
Once golden, flip and cook to ensure golden and crisp from all sides. Drain in paper towels. Repeat to finish.
Serve hot as such or with coconut chutney. I love it as such.