Another fresh year, another set of resolutions to follow (which inevitably I wont keep!;)) and renewed energy and fervour to blog more :) Blogging in one way has managed to keep me persistant in this sphere of cooking. I have this habit of having too many interests which ultimately,I find hard to pursue for a long time since a new one keeps cropping up :) and I shift my attention there. So blogging keeps me grounded, at least when it comes to channelising what I learn in cooking :)
Ok coming to today's post. I have no idea about the origins of Kunukku, but they are nothing but deep fried left over Adai Batter. They are immensely simple to make and also an excellent use of the leftover. I had some left which was hardly enough to make Adai's for 2 ppl and made these during the heavy rains. Since the previous week, we gorged on so much of outside food, I dint want to go fried again - instead chose to use my Paniyaram Pan/Pancake Puff pan to make these Adai Kunukkus - Yummy at the same time low in bad calories. You can alternatively drop the prepared batter in hot oil and deep fry these goodies.
Method
1.Add the chopped onions and cilantro to the batter and mix well.
2.Heat the pan, add approx 1/4-1/2 tsp of oil.
3.Drop spoonful of the batter in each of the sections.
4.Turn when golden brown. Cook until all the sides are done.
5.Serve hot.
This is my entry to Trupti's : Winter Treat Event
