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About 1 cup - left over adai batter
3-4 tsp -
flour (depending on how thin the consistency of the batter is)
1 small -
(optional), finely chopped
salt to taste (the adai batter already has salt)
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
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.