Tuesday, June 17, 2008

Kunukku (Rice And Lentil Fritters)

Our mothers, grandmas and aunts were very frugal but extremely creative to provide the family with delectable food while keeping wastage to a minimum. Kunukku was one such invention to incorporate leftover batter to make fabulous snacks similar to pakodas. If the batter is too thin, a little whole wheat flour (1 or 2 Tbsp at a time) may be stirred in; it should be as thick as pancake batter. A half cup of vegetables like finely chopped onions, cabbage or spinach may be added to the batter. Kunukkus are so delicious that one is known to prepare them on occasion from fresh batter also!


2 cups of Leftover Adai Batter
1 pinch of Salt
1 sprig curry leaves, leaves finely sliced into a chiffonade (fine ribbons)
2 thin slices of ginger, finely chopped
1 hot green chili, seeds removed and chopped fine

Oil for deep frying


Mix the batter with salt, chili, curry leaves and ginger.

Heat the oil until very hot but not smoking; a tiny dribble of batter dropped in it should sizzle and start to brown right away, but not get very dark quickly.

Carefully and gently drop small amounts of batter - rounded tablespoons - into the oil without splashing hot oil. Drop as many as will fit the pan without crowding. Turn over gently to brown on all sides.

Break one kunukku open; if it is wet, the oil may be too hot. Turn the heat lower so the kunukkus cook well and brown.

Remove carefully from the oil with a slotted spoon and drain well on paper towels.

Serve hot with Green chutney, Date-Tamarind chutney, or with ketchup. Enjoy!!

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