Kunuku

I learnt this recepi from my late paternal grandma. This is no onion no garlic deep fried snack which can be served for breakfast or as tea time treat. Adai maavu or idli batter makes a delicious kunuku as well. I still remember the brief time i spent at my grandma's house whenever she prepare adai batter, she'll reserve some for making kunuku the next day.

She love to add coconut bits as a traditional recepi has the crunchiness of coconut on every bite. I skipped coconut in mine as Dandelions not fancy of coconut in their kunuku. Some add chopped onion and green chillies to their kunuku batter to enhance the taste personally, i prefer what i tasted in my late grandma's kitchen.

Food does brought back sweet memories with your loved ones 😍. I do miss her and her food. Blessed to learnt some of her cooking and will make sure both my Dandelions inherit the same. 

Ingredients

1/8 cup toor dhal

1/8 cup channa dhal

1/2 cup par boiled rice

1 tbsp raw rice

1 tbsp urad dhal

3 red chillies

1/4 tsp hing/asafoetida

Salt to taste

1 sprig curry leaves chopped

Oil for deep frying

Methods

Wash and soak toor dhal,channa dhal,raw rice, par boiled rice and urad dhal for 3-4 hours.

Drain the water and add the soaked dhal mixture with red chilly to a grinder. Grind into a slighty coarse paste by adding little water.

Add the ground batter to a mixing bowl, add chopped curry leaves,salt and hing. Mix well to combine.

Heat oil in wok,pinch the prepared batter a little by little and gently drop to the hot oil.

Cook on both sides till crispy and golden. Transfer to a plate lined with kitchen towel to drain excess oil.

Serve with chutney or chilly sauce.