Kunukku recipe, Adai kunukku recipe, Lentil fritters recipe

Kunukku recipe a popular snack made with leftover adai maavu(adai batter).I usually make thin adai batter so as to make crispy adai dosa so couldn’t use the adai batter for this kunukku recipe.I made fresh batter for making this kunukku and it came out so crispy and tasty.

I followed a recipe from my friend and its a no onion recipe, but you can add chopped onions if you prefer.She used to say as kunukku looks tiny,chubby  and cute they use this term ‘kunukku’ for pampering small babies and kids 🙂

Kunukku recipe quick video

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Kunukku recipe

Kunukku recipe crispy lentil fritters best for tea time

AuthorSharmilee J

Ingredients

• 1/2 cup parboiled rice
• 2 tsp raw rice
• 1/8 cup toor dal
• 1/8 cup chana dal
• 1 tbsp urad dal
• 2 nos red chillies

Instructions

• Measure the lentils, rice and add to a mixing bowl, soak in water atleast for 3 hours.
• Rinse well, drain and add to mixer jar.Sprinkle little water and grind to a slightly coarse mixture.
• 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.
• Flip over and cook until golden brown and crisp.Drain and serve hot!
• Serve hot with chutney!

Notes

• You can use leftover adai maavu too but make sure the batter is not too thin.
• Do not make the mixture too coarse it may crumble while frying in oil.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make kunukku recipe:

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!

Crispy kunukku ready for tea time!