kunukku recipe | crispy lentil fritters recipe with step by step photos and video recipe. simple and easy recipe with three type of dals (bengal gram, tur dal and urad dal) . it is crispy and best suitable for tea time snacks.
In tamilnadu, Bogi festival falls on the last day of tamil month margazhi. On this day, variety of dishes are prepared like ulunthu vadai, kunukku, 2 or 3 types of poriyal, thuvayal, curd pachadi, kulambu and rasam.
this fried food (kunukku) is offered to deity and had as prasadam. no onions or ginger or garlic is added as its being offered to deity. If your making it for yourself, then add some chopped onions and chopped ginger.
how to make kunukku recipe
- 1/4 cup bengal gram
- 1/4 cup tur dal
- 1/8 cup urad dal
- 1/8-1/4 cup raw rice
- salt to taste
- 4-5 no red chillies
- 1 pinch asafoetida
- 1/4 cup grated coconut
- 1 no green chilli chopped
- 1 sprig curry leaves – chopped
- 1 tbsp chopped coriander leaves
- oil – for deep frying
- wash and soak Bengal gram, tur dal, urad dal and raw rice in water for 2 hours.
- drain the water completely . grind it to coarse paste with salt, red chillies, asafoetida.
- add grated coconut, green chilli chopped, curry leaves chopped and coriander leaves chopped.
- mix well. pinch drop tiny balls in medium hot oil and deep fry until golden brown.
- strain it to a paper towel. serve hot with coconut chutney.
crispy lentil fritters recipe
1.In a bowl, take chana dal and tur dal.
2. together add urad dal and raw rice.
3. wash it well twice or thrice in running water. add enough water and let it soak for 2 hours.
4. after 2 hours, drain them without any water.
5.to this, add salt and red chillies to taste.
6. add asafoetida and grind it to a coarse paste adding very little water/ few drops if needed.
7. to this paste, further add grated coconut, chopped green chilly, chopped curry leaves, chopped coriander leaves. As i said before, if not keeping it for the deity, then add onions and garlic.
8. mix well and it has to be thick batter as below.
9. grease hands, pinch a scoop and make it a ball by rolling between four fingers and pushing it with thumb finger. this is the traditional method of pinch dropping pakoda. it will not be a perfect ball but it will be near round in shape. make very tiny ones so that inside is well cooked.
10. drop it in medium hot oil. drop it one by one. start turning sides after few seconds else it will stick to the ladle.
11. fry until golden brown and crisp. while telling crisp, it means when frying the pakodas in oil – it will feel very light also oil sizzle slows down.
12. serve the kunukku / kunuku with coconut chutney.