Kunukku is a deep fried snack made with rice and mixed dal batter. This kunukku recipe is with leftover adai batter. Perfect way to use up leftover adai batter.
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 used to hate the coconut bits we add in this snack and irony is now I love only the chopped coconut added to this snack. When ever 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 and make kunukku.
Similar to the thavala vadai I already have posted. You can do the same here, that is add soaked sago to the adai batter along with chopped coconut, coriander leaves etc. But for me, if sago is added, it comes on softer side, which is different but tasty at the same time. 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.
How to make kunukku with adai batter video
Step by step pictures
- Drain excess water if any in your adai batter. Add chopped coconut, ginger, coriander, torn curry leave to it.
- Add little salt since there is already salt in the batter. Add asafoetida and mix well.
- 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.