Kunukku Recipe

Kunukku is a crispy, savoury fritter made from lentils, rice batter. The fritters are deep fried until golden brown and crispy. It has soft inside and tastes flavourful with a blend of spices and coconut bits.

This is traditional snack for evening tea time in South Indian homes. Kunukku is healthier snack because it made from dal and rice which give protein and fibre. It liked by all ages because taste is simple but delicious. You can make batch of these and keep for few days.

Jump to:

• About Kunukku
• Kunukku Video
• Kunukku Ingredients
• Gow to make Kunukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Kunukku

Kunukku is made using a mix of parboiled rice, raw rice and three different lentils. Lentils gives protein and makes fritter taste wholesome. Rice gives texture and helps batter come together. When you grind everything together, you get a slightly coarse mixture which is perfect for frying.

The fritters has crispy outside and soft fluffy inside. When you bite into it, the texture is amazing. The flavour comes from combination of lentils and spices like chillies and curry leaves.

There are a lot of variations to this recipe. Some people add grated coconut for sweetness and crunch. You can add more chillies if you like spicy. The batter can be made thick or slightly loose based on preference. Thicker batter makes fritter more crispy and crunchy.

I usually make kunukku when I want quick evening snack for family. My kids enjoy it with chutney. The fritters taste best when hot, fresh and still warm. It is a good option when you have guests and want serve something homemade.

My friend used to say kunukku looks tiny, chubby  and cute they use this term 'kunukku' for pampering small babies and kids.

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Kunukku Video

Kunukku Ingredients

• Parboiled rice - Parboiled rice is used as base for batter. It gives good texture and makes fritters fluffy inside.
• Raw rice - Raw rice is added for slight crispness. It helps batter not get too soft when fried.
• Toor dal - I used toor dal for protein and flavour. It gives slight sweetness to the fritters.
• Chana dal - I added chana dal for crunch and taste. It makes fritter feel more interesting texture-wise.
• Urad dal - Urad dal is used for binding the batter. It helps fritter stay together while frying.
• Red chillies - I used red chillies for spice. You can add more or less based on spice preference.
• Coconut bits - I added coconut bits for sweetness and flavour. They add texture and taste to fritter.
• Curry leaves - Curry leaves are added for aroma.
• Salt - I used salt for seasoning batter. It brings out flavours of lentils and spices.
• Hing - Hing is used for digestion. It also add subtle flavour to the fritters.

Gow to make Kunukku Step by Step

1,Measure the lentils, rice and add to a mixing bowl, soak in water atleast for 3 hours.

2.Rinse well, drain and add to mixer jar. Sprinkle little water and grind to a slightly coarse mixture.

3.Transfer the mixture to a mixing bowl, add coconut bits, curry leaves, salt and hing. Mix well. Heat oil in a kadai - pinch small portions and add to oil.

4.Flip over and cook until golden brown and crisp. Drain and serve hot!

Serve hot with chutney!

Expert Tips

• Soaking time - I soak dals and rice for 3 hours minimum. This maked them soft and easy to grind into a batter.
• Grinding - I grind to slightly coarse mixture, not too fine. If too fine, fritters become hard and drink more oil while frying. If too coarse, they crumble while frying.
• Draining well - I drain soaked dals and rice completely before grinding. Extra water makes batter too thin and fritters absorb too much oil.
• Adding water while grinding - I sprinkle little water while grinding. Too much water make batter thin and fritters fall apart in oil.
• Oil temperature - I heat oil well before adding batter. Hot oil makes fritter crispy outside and soft inside.
• Frying small portions - I pinch small portions and drop carefully. Small size cook evenly and turn golden brown easily.

Serving and Storage

Serve kunukku hot with coconut chutney or green chutney. The warm fritters tastes crispy and flavourful. You can also serve with cup of hot tea or coffee. It taste best when eaten fresh right after frying. Store leftover kunukku in airtight container at room temperature for 2 days.

FAQS

1.Can I use store bought adai batter?

You can use leftover adai batter if you have. Make sure batter is not too thin. Thick batter works better for frying kunukku.

2. Why is my kunukku coming out hard?

If grinding too fine, fritters become hard. Grind to slightly coarse mixture. Also don't add too much water while grinding.

3. Can I make kunukku without soaking?

You need to soak dals and rice minimum 3 hours. Soaking make them soft and easy to grind into batter.

4. How do I know oil is hot enough?

Drop small piece of batter in oil. If it float up quickly, oil is ready. If it sink, oil still not hot.

5. Can I add vegetables to kunukku?

You can add grated vegetables like carrot or beetroot. 

If you have any more questions about this Kunukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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📖 Recipe Card