Kunukku is a traditional snack, prepared more often than bhajjis in tamizh households. Deep fried snacks are welcome with evening tea during winter months. I always use a lot of vegetables with these snacks to increase their nutritional value. While lot of people totally avoid deep fried snacks, I always believe in eating what ever we like in limited quantities. We have consciously included a lot of physical activity in our daily routine to avoid unwanted weight gain which leads to various health problems. So go ahead and enjoy all the deep fried snacks this winter and include a lot of physical exercise in your daily routine.
- Par boiled rice or raw rice – 1 cup
- Toor dal – 1/2 cup
- Channa dal – 1/2 cup
- Urad dal – 2 tablespoons
- Curry leaves – 2 twigs
- Grated coconut – 2 table spoons
- Finely chopped brinjal – 2 cups ( Large variety tastes best)
- Red chillies – 4 nos
- Hing – 1/2 teaspoon
- Salt – to taste
- Oil for deep frying – 2 cups
- Wash and soak the rice and dals separately for 1 hour.
- Drain the water well.Grind the rice coarsely, add the dals, redchillies, curry leaves, coconut, hing and salt and grind to a coarse thick batter.
- Mix finely chopped brinjal. Heat oil in a kadai in a medium flame. Make 1 inch balls out of the batter and fry in hot oil till golden brown.
- Serve hot with coconut chutney or sauce.
Tips for deep frying
Temperature control is very important for deep frying the right way. Maintaining oil at a constant temperature – not allowing it to over heat or cool too much is very important.
The flame should be high while dropping the balls so that the batter does not disintegrate or scatter in the oil.
Lower the flame to medium to allow even cooking.
The temperature of oil should never go beyond smoke point. If oil begins to go beyond smoke point, replace with fresh oil.
Oil should be cleaned of any remaining smaller food particles before you proceed with each batch.
Food should be removed when golden in colour to best retain flavour and nutrition and should not turn dark brown.
Drain well while removing from oil to avoid excess oil sticking to the snack. Perforated ladles are best suited for deep frying. Drain on a rack or perforated vessel after removing from oil.