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Kunukku
By : Sandhya RamakrishnanCategory : Snacks and refreshments, Rice
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Separate the excess liquid from the adai batter (as mentioned above).
- Add the rest of the ingredients to the batter (Except the oil) and mix well.
- The consistency should be like that of a vadai batter now, so that you can work it with your hands and drop into oil.
- Heat oil and once the oil heats up, add the batter to the oil.
- The shape would be small irregular balls.
- Try to keep the balls the same size as they would cook up evenly.
- Once they turn golden brown, drain on a paper towel and serve hot with ketchup or any chutney.
Recipe courtesy: My Cooking Journey
Ingredients:
About 1 cup - left over adai batter
3-4 tsp - rice flour (Depending on how thin the consistency of the batter is)
1 small - onion (finely chopped)
2 - green chillies (optional), finely chopped
Salt to taste (the adai batter already has salt)
Vegetable oil, to deep fry
Cilantro, a few leaves (finely chopped)
About 1 cup - left over adai batter
3-4 tsp - rice flour (Depending on how thin the consistency of the batter is)
1 small - onion (finely chopped)
2 - green chillies (optional), finely chopped
Salt to taste (the adai batter already has salt)
Vegetable oil, to deep fry
Cilantro, a few leaves (finely chopped)
RECIPES BY SANDHYA RAMAKRISHNAN
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