Indian Cashew Kunukku

By DK on Oct 21, 2009
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.
Basic Information
Prep Time: 2 to 4 hours
Cook Time: Under 30 min
Yield: Makes about 14-16 depending on the size
  • 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
Wash the lentils and the rice in cold water. Then soak them along with dried chillies for at least 3 hours.
How to make Indian Cashew Kunukku recipe
Drain the water from the soaked lentils and rice.
How to make Indian Cashew Kunukku recipe
Grind them with very little water along with coconut, salt and asafoetida to
How to make Indian Cashew Kunukku recipe
form a coarse batter.
How to make Indian Cashew Kunukku recipe
Add the curry leaves, green chillies along with the broken cashew pieces. Stir well.
How to make Indian Cashew Kunukku recipe
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.
How to make Indian Cashew Kunukku recipe
Cook until the underside gets brown and then turn it upside down and cook for another 2-3 minutes.
How to make Indian Cashew Kunukku recipe
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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28 Responses to “Indian Cashew Kunukku”
  1. Tammy

    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

  2. Monika


    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 :)

  3. neelima

    This looks amazing… 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

  4. nakku

    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 :)

  5. saumya

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

  6. 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

  7. 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. :)

  8. Cynthia

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

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

  10. Mamatha

    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.

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

  12. Oh my these look delicious!!

  13. the kunukkus look perfect; nice nutritious recipe!

  14. 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

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

  16. 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

  17. Great snack…looks so tempting.

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

  19. 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!

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

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

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

  23. looks yummy, will be a great for breakfast.

  24. 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…)

  25. Woow… yummicious……

  26. Ahhhhhhhhhhhh… I know the use of the interesting little ‘pot’ sold at my favorite Indian grocery. These look very yummy indeed.

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

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