To begin making the Kunukku Recipe recipe, soak the rice and dal for about 4 to 5 hours. Drain the excess water and grind the soaked lentils, chillies, curry leaves and cilantro into a smooth mixture adding very little water.

You essentially want a thick Kunukku batter. Add the asafoetida and salt to the batter and stir well. I like to use a Kuzhi Paniyaram Pan to make these Kunukkus as it makes it a healthy alternative to its deep fried counterpart.

Add a teaspoon of oil into each of the cavities of a preheated paniyaram pan. Add in spoonfuls of batter to fill up each cavity. You could add additional oil to make these more crisp.

Cover the pan and cook kunukkus until the tops look steamed and the bottom is golden brown.

Turn them over and cook on the other side adding any additional oil if required.Cook the kunukkus till golden brown on all sides.

Once done transfer the kunukkus into a plate with an oil absorbent paper to remove any excess oil and serve hot.

Serve Kunukku along with Tomato Onion Chutney and Masala Chai as a tea time snack.