KUNUKU

                       

Kunuku is a deep- fried snack,popular in Tamilnadu. It comprises  ground batter of raw rice and three different lentil variants. Prolly,this snack was invented as a rehash dish,prepared from leftover Adai batter. The authentic Kunuku recipe is devoid of onion and garlic,as it is consumed during festivities.

 I have seen many variations of this recipe. Recently in a cookery show,the chef prepared a healthier version of this snack by enriching the batter with moringa leaves and roasted groundnuts. I loved the onion version,hence incorporated the same and enjoyed it as a wonderful evening snack.

 INGREDIENTS FOR GRINDING :

RAW RICE- 1 CUP

GRAM DAL- 1/4 CUP

TOOR DAL- 1/4 CUP

URAD DAL- 1/4 CUP

RED CHILLIES- 3

GREEN CHILLI- 1

SALT TO TASTE

INGREDIENTS FOR COMBINING IN THE BATTER :

CHOPPED ONIONS- 2 NOS

CURRY LEAVES- 2 SPRIGS

CHOPPED CORIANDER LEAVES

ASAFOETIDA- 1/2 TSP

CUMIN SEEDS- 1 TSP

GINGER CHOPPED- 1 TSP

 

OTHER INGREDIENT :

 

OIL FOR FRYING

PROCEDURE :

1. Soak raw rice along with other lentils after washing and rinsing a couple of times.

2.Soak it 3-4 hours till it softens. Drain the water and shift the ingredients to a mixer jar along with chillies and salt.

3. Grind the ingredients using little water to a thick batter.

4. Transfer the batter to a wide container. Now combine chopped onions,chopped curry leaves,coriander leaves,asafoetida,cumin seeds.

5. Batter should be thick and little coarse for the crispy outer texture. Hence,take care while adding water while grinding.

6. Heat oil in a pan. To check the right temperature,drop a small portion of the batter. If it pops up,then it is the correct temperature to fry kunukus. Fry in medium heat.

7. Always maintain the same temperature while deep frying. Using a spoon or ladle drop the batter in oil. Fry on both the sides till its crisp and golden brown in colour.

8. Dish out the fried kunukus and enjoy with any accompaniment of your choice.