How to make Cashew Kunukku Recipe
Kunukku is a snack item made by deep frying left over Adai batter. And just like many other dishes, one recipe spawns off so many different varieties. The base may be almost the same, but different additions make it one more interesting than the other. I know I already posted THE Adai Kunukku, but then this is another variety.
How to make Cashew Kunukku Recipe
Nothing radically different, but I just changed the proportions of the batter to include more Toor Dal (pigeon peas). I had made this during Navarathri, where for one day, my mother insisted that pigeon peas was the highlight and that I should cook something with it. She informed me that usually people make these Adai Kunukku's, but make the batter with more pigeon peas than the usual recipe. I went ahead and added cashews to this batter to make Cashew Kunukkus. It was raining the other day and here I was, making them again - nothing like fried goodies during rains. Dont you agree? :) Just to ease my conscious a wee little bit, I made them using my pancake puff pan instead of deep frying them! And yes, you can use the usual Adai Batter for this. Just add few broken cashews to it.
  • Cook time:
  • Prep time:
  • Yields: Makes about 14-16 depending on the size
Ingredients
  • 2/3 cup plain short grained rice
  • 1/3 cup par boiled rice
  • 1 cup toor dal (pigeon peas)
  • 1/4 cup channa dal (bengal gram)
  • 1/4 cup whole urad dal (black gram)
  • 2-3 dried red chillies ( or as per taste)
  • 1/2 cup broken cashews
  • 1/2 tsp asafoetida (as per taste)
  • 1/4 cup grated coconut
  • 1-2 green chillies (optional)
  • salt to taste
  • few sprigs of curry leaves
Method
1. Wash the lentils and the rice in cold water. Then soak them along with dried chillies for at least 3 hours.
2. Drain the water from the soaked lentils and rice.
3. Grind them with very little water along with coconut, salt and asafoetida to
4. form a coarse batter.
5. Add the curry leaves, green chillies along with the broken cashew pieces. Stir well.
6. Meanwhile heat the pancake puff pan (kuzhi paniyaram pan) with 1/4 tsp of oil in each of the depressions. Drop spoonful of batter inside each of the holes.
7. Cook until the underside gets brown and then turn it upside down and cook for another 2-3 minutes.
Serve with coconut chutney! Tasted delicious. How to make Cashew Kunukku Recipe Serve it hot - the outside is crunchy and the inside is soft and bready! It tastes great on its own - but as I said earlier - nothing beats the coconut chutney combination! How to make Cashew Kunukku Recipe

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29 Comments

By Jon on Aug 3, 2015

Looks good! At what point is the par cooked white rice added? It is listed in the ingredients but is not mentioned in the method. Thank you.

Par boiled rice is actually a variety of rice that's available at shops. Also known as Idli rice. Look for it in the Indian stores. If that's something you wouldnt use much, then just use additional regular rice to replace it. So instead of 2/3 cups of rice, you would use 1 cup. --DK

By Friday Five - Indian addition - Feed Your Soul Too on Jun 12, 2015

[…] Friday Five – Indian addition is a street treat that I have never tried.  It is known as Indian Cashew Kunukku and was created by the Chef In […]

By Tammy on Jan 18, 2012

This recipe looks wonderful! How do you "grind" the dal? Is it done in a mortar/pestle? Food processor? I would love to try these!

Its food processor actually. I use an Indian Mixie

By Monika on Sep 18, 2011

Hi, Love your blog!! Quick q-can this recipe be made in an appam maker as opposed to a pancake puff pan? FYI-I don't have either but want to get whichever one will be more useful and of course, to try out this wonderful recipe!:)

I googled and looks like pancake puff pan and appam maker are one and the same. Pancake puff pan is nothing but indian Kuzhi paniyaram pan :)

By neelima on Jul 28, 2011

This looks amazing.....one quick question......Did you buy o this pan in india or here. The puffs look quite big (and awesome), was wondering what size are they. Anyway, keep up the good work. :-D

By nakku on Oct 13, 2010

Looks very yummy!! Will try it soon :lol: Do we have to grind the soaked red chillies also?

Yup Naks :) Hope u like it :) I know you have the paniyaram pan. I think I enjoyed the paniyaram first at your place only :)

By saumya on Oct 13, 2010

great recipe. pancake puff pan sounds very useful. can it be used for making small idlis as well?

By Anne on May 29, 2010

Superb recipe. I am very impressed your recipe. This looks amazing. The ingredient are very good for health. I will try it Sunday evening.

Idlis need to be steamed and not fried like in this recipe. I dont think you can use it for steaming

By S on Oct 31, 2009

Hi, Loved this variation of the 'Unda-appam/Paniyaram'. Is the addition of coconut to the batter, traditional? Lovely blog!

Hi S, thanks for your comments. This recipe is not really traditional and coconut is not necc. It helps to enhance the taste. :)

By Cynthia on Oct 29, 2009

The way this recipe is presented with the help of pictures is great. I really love the recipe. Looking forward to more recipes.

By shrividya on Oct 24, 2009

Your pictures make me eager to try this recipe..Great job Divya.

By Mamatha on Oct 24, 2009

Pefect timing! I have some adai batter in the fridge and this is a perfect way to use it up. Incidentally, I'm snacking on cashews as I type this. Thanks for sharing this recipe Dhivya.

By Spice Rack on Oct 22, 2009

Wow, these look good. These would be great on a cold day.

By Veggie Wedgie on Oct 22, 2009

Oh my these look delicious!!

By vinolia on Oct 22, 2009

the kunukkus look perfect; nice nutritious recipe!

By Christine on Oct 22, 2009

What is the 'asafoetida' you mention? Is it a spice blend? Where can I get it? Sorry to ask so many questions, but these look delicious and I want to make them right away. Thanks for your help!

Hi Christine, questions are always welcome :) Asafoetida is an Indian staple where this spice is used for the purpose of digestion and to give a distinct aroma to food. You will get this in Indian stores mostly marketed under "LG" brand. But of course you can easily skip it in a recipe since it uses only a minuscule amount. Its not worth buying for using rarely although its not expensive. Its like..lets say "Nutmeg". Skipping a pinch of nutmeg never hurt anyone but including has its own aroma and mild enhancement of taste! :) Hope this helps -- DK

By CurryLeaf on Oct 21, 2009

Hope u got my mail.Do let me know,as and when you get time.

By CurryLeaf on Oct 21, 2009

Tempting and nice that you twisted it a bit with the addition of cashews.Looks inviting and I prefer them for bfast as well as a snack.I fry goodies esp when it rains but less oil the better the health is.Love the paniyaram kunukkus

By Poornima on Oct 21, 2009

Great snack...looks so tempting.

By sowmya on Oct 21, 2009

great idea,looks yumm. i once made idlis with adai batter..it tasted wonderful!

By manasi on Oct 21, 2009

wow! they look absolutely tempting! great presentation too.In Maharashtra we make something similar called as Appe.They could be made sweet or spicy.great going with the blogposts!

By Ramya Bala on Oct 21, 2009

very very delicious...luv all the pics...just YUM

By Avisha on Oct 21, 2009

That looks delicious.I love the color, its perfect feel like grabbing one from the pic.

By Madhuram on Oct 21, 2009

I made this with leftover dosa batter yesterday. I added a lot of chopped peanuts.

By Madhu on Oct 21, 2009

looks yummy, will be a great for breakfast.

By Doli on Oct 21, 2009

I know this is going to be the dumbest question anyone ever asked on your blog :-P But what is plain short grained rice and par boiled rice? Is it the normal sona mussorie rice and idli rice? I'm not familiar with the kinds of rice. I have only sonaa mussorie and idli rice at home. Also can we make this in the microwave idli stand?

Nope its not a dumb question at all - Yes short rice is the regular sona masoori rice or Ponni raw rice that you get in the Indian stores and par boiled is idli rice. So you have both of them at hand :) I have known people to make idlis with adai batter and supposedly it tastes great.- I think it might work in m/w too (although I havent personally made them and have no idea...)

By Usha Rao on Oct 21, 2009

Woow... yummicious......

By Trish on Oct 21, 2009

Ahhhhhhhhhhhh.....now I know the use of the interesting little 'pot' sold at my favorite Indian grocery. These look very yummy indeed.

By Priya on Oct 21, 2009

Wow dk, wat a healthy way to make out kunukkus,tat too with cashews...yummy they are!