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
• cilantro (finely chopped)

How to Make Kunukku

• Separate the excess liquid from the adai batter. 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 it into the 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 them hot with ketchup or any chutney.
• Recipe courtesy: My Cooking Journey