Kunukku is traditionally prepared by soaking dhals and rice and grinding with chillies and salt. This batter is deep fried like bonda. But for a quick version, we can make it with left over idli batter also. This dish is served with chutney.
This Kunukku recipe is made with left over idli batter and is served with chutney
Ingredients
Idli batter – 1 big bowl
Maida or rava – 2 tablespoons
Cooking soda – a pinch
Onion – 1
Green chillies – 2
Curry leaves – few
Mustard – 1/2 teaspoon
Asafotida Powder – 1/4 teaspoon
Oil – for deep frying
Directions
Chop the onion and green chillies finely.
Add maida or rave to the idli batter and mix well. If necessary add little water to make the batter flow easily from a spoon when poured. Add a pinch of salt along with cooking soda and chopped onion, green chillies and curry leaves to the batter.
In a kadai put a teaspoon oil and when it is hot add mustard. When it pops up add asafoetida powder and pour over the batter and mix well.
Heat oil in a kadai and take a small ladle of batter and pour it in the hot oil. Fry till it turns light brown.