I had some leftover adai batter which I made for breakfast. So, I decided to make some kunuku to be relished with evening tea. I remember my childhood days how grandma used to make kunuku and serve with filter coffee. Kunuku is a crispy snack made with rice and lentils.
I used remaining batter of adai (Click here for recipe) and added onions, curry leaves and little gram flour to make kunuku. You can also make this from scratch and I’m also sharing recipe for the same. Enjoy Kunuku with a glass of filter coffee!
Serves: 15-20 kunuku
- Raw rice – 1/4 cup
- Toor Dal/Pigeon peas split – 1/4 cup
- Bengal Gram/Chana Dal – 1/4 cup
- Dry Red Chillies – 3
- 1 big Onion (finely chopped)
- Curry Leaves – 1 sprig (chopped)
- Gram Flour/Besan – 2 tbsp
- Salt as per taste
- Asafoetida – a generous pinch
- Vegetable Oil for deep frying – 1/2 cup
- Clean and soak rice and lentils in water for 2 hours.
- Grind the rice and lentils with dry red chilies to make a coarse paste by adding little water.
- Add onion, salt to taste, besan, water, curry leaves and mix it well. The batter should not be too runny.
- Heat oil in a pan over medium flame.
- Drop small portions of the batter using a spoon and fry till golden brown.
- Remove from the pan and drain the excess oil and serve it hot.