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Indian Cashew Kunukku
Oct 21, 2009
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21 Comments
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Indian Cashew Kunukku from ChefInYou.com
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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.
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.
MethodWash the lentils and the rice in cold water. Then soak them along with dried chillies for at least 3 hours.
Drain the water from the soaked lentils and rice.
Grind them with very little water along with coconut, salt and asafoetida to
form a coarse batter.
Add the curry leaves, green chillies along with the broken cashew pieces. Stir well.
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.
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.
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!
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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.
The way this recipe is presented with the help of pictures is great.
I really love the recipe.
Looking forward to more recipes.
Your pictures make me eager to try this recipe..Great job Divya.
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.
Wow, these look good. These would be great on a cold day.
Oh my these look delicious!!
the kunukkus look perfect; nice nutritious recipe!
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
Hope u got my mail.Do let me know,as and when you get time.
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
Great snack…looks so tempting.
great idea,looks yumm. i once made idlis with adai batter..it tasted wonderful!
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!
very very delicious…luv all the pics…just YUM
That looks delicious.I love the color, its perfect feel like grabbing one from the pic.
I made this with leftover dosa batter yesterday. I added a lot of chopped peanuts.
looks yummy, will be a great for breakfast.
I know this is going to be the dumbest question anyone ever asked on your blog
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…)
Woow… yummicious……
Ahhhhhhhhhhhh…..now I know the use of the interesting little ‘pot’ sold at my favorite Indian grocery. These look very yummy indeed.
Wow dk, wat a healthy way to make out kunukkus,tat too with cashews…yummy they are!