You grind a batter and it comes for more than a day, then you now have batter lying in the fridge waiting to be reused. People are bored to eat the same adai couple of times within a week.. We need a transformed recipe which uses the batter and presents in a very different way.. Here is the answer.. Adai Kunukku is a simple dish made from leftover adai batter. It is very tasty and a great use of the leftover. It can be served as a light tiffin or snack. It tastes best when served hot with spicy chutney or sauce. If the batter is not very thick, add 1 table of rice flour + besan + corn flour. You can also add just rice flour and kadalai maavu, but I added corn flour for extra crispy flavor and texture.
Ingredients
Adai Batter – 2 cups
Rice Flour + Corn Flour + Besan – 1 table spoon
Green Chili – 2
Onion (diced) – ½ cup
Coriander leaves – 1 table spoon
Curry leaves – 6
Asafetida – A pinch
Oil – to fry
Method
Heat oil in a small frying pan
Mix all the ingredients except oil and set aside.
Put small (marble size) batter into the hot oil and fry them until golden brown.
Remove from heat and serve hot.
Ingredients
Adai Batter – 2 cups
Rice Flour + Corn Flour + Besan – 1 table spoon
Green Chili – 2
Onion (diced) – ½ cup
Coriander leaves – 1 table spoon
Curry leaves – 6
Asafetida – A pinch
Oil – to fry
Method
Heat oil in a small frying pan
Mix all the ingredients except oil and set aside.
Put small (marble size) batter into the hot oil and fry them until golden brown.
Remove from heat and serve hot.
wow that's a very nice way to leftover adai batter :) kunnuku looks super crispy and delicious dear !!
ReplyDeletei do this always n love it more than the dosa version!! Thanks for the post
ReplyDeleteInviting and delicious looking adai kunuku. Excellent pics as well.
ReplyDeleteDeepa
Prefect and very brilliant idea to finish adai batter, addictive kunukkus.
ReplyDeletenew recipe... very useful..
ReplyDelete