The word 'Kunukku' means 'tiny' in Tamil Language. 'Adai' is a very popular and healthy savoury crepe/dosai in Tamilnadu Cuisine. The 'Kunukku' is usually prepared using the left over Adai batter. The adai batter is quite thick and it gets a little sour the next day after it is ground. This gives the kunukku a light tangy taste. You can add finely chopped onions, green chillies, ginger, curry leaves , roasted cashewnuts to enhance the taste of the kunukku.
Kunukku is usually deep fried in oil . A spoonful of batter is dropped into hot oil and fried till crisp and golden on all sides. A perfect evening accompaniment to your steaming cup of coffee or Chai. I have made the kunukku more healthy and low calorie by cooking them in the paniyaram pan/Appe pan. There is absolutely no compromise in taste. It is perfect for breakfast or can be conveniently packed for lunch box. A coconut chutney or peanut chutney will enhance the eating experience as the kunukku can be dunked into the chutney and enjoyed.
Kunukku | Adai Kunukku :
Preparation time : 5-7 minutes
Cooking time : 15 minutes
Serves : 2-3
1 cup = 250 ml cup
Special vessel/Equipment : Paniyaram pan or appe pan
2 cups Adai batter
sesame oil ( for greasing the appe pan)
For tempering :
2 teaspoons sesame oil
1 teaspoon mustard seeds
2 onions ( finely chopped)
2 green chillies ( finely chopped)
1/2" ginger ( grated)
1 sprig curry leaves
1. If you are storing the adai batter in refrigerator, bring it to room temperature before preparing the kunukku.
2. Heat a small pan with sesame oil and temper with ingredients given under tempering and pour it into the adai batter.
3. Mix well.
4. Grease a paniyaram pan and heat it over low flame.
5. When the pan is hot, add 1/4 teaspoon of oil into each hole of the pan and then pour half ladle of batter into each of them.
Chef tip: The pan should be screaming hot when you pour the batter.
6. Cover the pan and cook over low flame for 3 minutes.
Note : The cooking time will vary depending upon the type of gas stove/burner you use. Check every two minutes to avoid burning of the kunukku.
7. Using a fork/chop stick or a wooden skewer, turn over the kunukku, cover and cook for another 1-2 minutes.
Chef tip: When you insert the fork into the kunukku, it should come out clean. This indicates that it is cooked through. Also, you can drizzle oil on top of the kunukku to make it more crunchy.
8. Remove the kunukku from the pan and repeat the same method for the remaining batter.
Serve it along with your choice of side dish. I served it with Pottu Kadalai Chutney and Masala Chai.
Happy Cooking !