Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 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