Kunukku recipe crispy lentil fritters best for tea time
- 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
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!
- 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.
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