It is a wonderful evening snack (If you don’t mind it being deep-fried) or a snack for a 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 chilies (Optional) – 2 (Finely chopped) Salt – to taste (The adai batter already has salt) Vegetable oil – to deep fry Cilantro – a 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 it into the 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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