31/12/2022
Kunuku is made from freshly ground adai batter that can be spiced or left plain. But, going back in time, I remember Kunuku, a quick snack made from leftover batter by the older generation in the house. In fact, I thought it was called "Tunuku" until I got married and got lucky to have kunuku from my dear Mother in Law. I remember the entire family having a hearty laugh when I mispronounced the snack's name. That evening, my tunuku became a side dish for everyone's kunuku!
The leftover batter may have a thin consistency, and you may need to add some rice flour or sooji (semolina) to thicken it. But today I made kunuku for a dinner party at home. I used moong dal and masoor dal with a little rice to make the batter. The art of making Kunuku is easy to master. It just requires a little practice & patience to make fritter balls with a sticky batter like this one. But with easy alternatives such as spoons, even beginners can make your perfect little Kunukku. To make them healthier, deep fry them in fresh oil, and to make them even healthier, make them in an appam pan.
The recipe for this kunuku is really simple: Take washed moong Dal, masoor Dal and raw Rice in 1:1:1/2 ratio. Soak it for 2-4 hours. Drain the water and add green chilies, asafoetida, and chopped ginger to this. Add a chili powder and garam masala powder (optional). Grind it coarsely in a mixer or grinder. Grinder is a safe option. I have used the mixer today.
Once your batter is ready, add salt and mix well. Heat oil for deep frying and on a medium heat, start dropping these potential kunuku droppings into the oil. Let them sit there till they turn into golden brown. Carefully remove themfrom them oil and serve hot with pudina chutney or just nothing!
Shhh....I have added sliced onions to the batter to make my evening more cunchy. You can add the same or grated carrots, boiled green peas, sliced cabbage or chopped spinach leaves.
