Kunukku Lentil Fritters South Indian Recipe Sanjeev Kapoor Khazana

These deep-fried crispy, savoury, rice and lentil dumplings are a great snack or a side dish.

KUNUKKU

Ingredients

cup Bengal gram (chana dal), washed, soaked for 1 hour and drained
cup split skinless green gram (dhuli moong dal), washed, soaked for 1 hour and drained
cup split skinless red lentils (dhuli masoor dal), washed, soaked for 1 hour and drained
cup parboiled rice, washed, soaked for 1 hour and drained
cup split skinless black gram (dhuli urad dal), washed, soaked for 1 hour and drained
cup short grain rice, washed, soaked for 1 hour and drained
2-3 green chillies
2-3 dried red chillies
cup scraped fresh coconut
2 tbsps chopped fresh coriander leaves
tsp asafoetida
Salt to taste
2 medium onions, chopped
10-12 curry leaves, chopped
Oil for deep frying
Coconut chutney to serve

Method

1. Put the Bengal gram in a mixer jar, add split skinless green gram, split skinless red lentils, parboiled rice, split skinless black gram, short grain rice, green chillies and dried red chillies and grind well. Add cup water and grind to a coarse paste.
2. Put the ground paste in a large bowl, add coconut, coriander leaves, asafoetida, salt, onions and mix well.
3. Add curry leaves and mix till well combined.
4. Heat oil in a kadai. Slide in small portions of the mixture into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Arrange the kunukku into a serving bowl, serve hot with coconut chutney.

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