Adai Kunukkku is a famous tea
time snack in Tambrahm houses.
Adai Kunukku is one of the
comfort snack item, I love to munch nonstop. This triggers my childhood
memories so much. Whenever adai mavu is left over or more fermented, my mom use
to make this as a Sunday snack. Not much preparation needed. Just chop onions,
add to the batter, deep fry. This is crispier than the usual masala vadai and
since it is a fermented batter it has little tanginess.
How to prepare adai batter –
Recipe here.
Ingredients:
·
Adai Batter – 2 cups
·
Onion – 1 - Medium Sized
·
Oil to deep fry
Method:
The adai batter should be thick,
not too watery. My Adai batter was not thick. So I added rice flour and ragi
flour. Same way if your batter is not thick, you can add any millet flours,
rice flour to make the batter thick. I added little chili powder as well since I
added other flours to match the spice.
Heat the oil in a kadai, take the
batter in ur hand, drop the batter as small small balls in the oil.
Flip the sides to cook evenly.
Cook till it gets a reddish color. Take out from the oil and drain the excess
oil using tissue paper.
Serve hot with Tea or Coffee
Note:
This is a versatile recipe. You
can add any chopped veggies, greens as you like it. I added some sweet corn kernels.
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