Wednesday, August 19, 2015

Kunukku - Version 2

I had earlier shared two versions of  kunukku, or anything for the lack of another name. One was the adaimaavu kunukku made with extra left over adai batter. The other was my aunt's recipe with a powdered mix which can be made and stored to make kunukkus when required.
In my mother's notebook, she had two different versions of this easily favourite snack; my aunt had given her this second version with a soaked and ground batter also. This, unlike the powdered version gives a bit softer kunukku, more like a bonda or quite close to the adai maavu kunukku in texture.
The weather here has been unpredictable and most days are dull and grey. It rains once in a while bringing a torrent. On one such evening we planned to have this snack. I made the mint chutney and there was tomato hot and sweet sauce on hand. It is an unbeatable combination, especially on a rainy day when one craves for bajjis and bondas.

Kunukku with Soaked and Ground Batter

Serves 4 (about 40 kunukkus)

2 cups parboiled/ idli rice
1/2 cup thuvar dhal/ split pigeon peas
1/4 cup +1/8 cup channa dhal/ Bengal gram
2 tablespoons grated fresh coconut
4-5 green chillis
2" piece ginger minced
1/4 teaspoon asafoetida powder
Few sprigs curry leaves
Salt to taste
Oil for deep frying
1 medium onion chopped finely (optional)

Wash the rice and dhals each separately,until clean, in a few changes of water.
Soak the rice for two hours and the dhals for an hour.
Drain the water and grind all of the soaked ingredients with chillis and coconut to a coarse batter thar is thick, neither stiff not runny.
To the batter, add the minced ginger, asafoetida powder and the salt. Mix them well.
Chop the curry leaves finely and add to the batter. If you are using onions, add them too to the batter.
Keep the batter aside for about three hours.
Heat the oil for frying in a deep rounded pan.
When the oil is hot, drop small portions of the batter using a ladle or by hand. Put in as many as the oil will hold, with space for the kunukkus to fry on all sides.

Once done well, remove from the oil with a slotted ladle to drain the oil. Transfer to absorbent paper towels.
Serve hot with any chutney of your choice. The mint chutney is a great combination when the weather outside is dull.


  1. delicious kunnuku and it is one of mine and my m- in - law's favourite snack which we make off and on.

  2. Reminds me of the Punugulu from AP/ Telengana and our Undappan/ Paniyaram. Bookmarked. I envy the your betel-palm leaf chutney bowl Lata! :-)


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