What I am struggling the most these past few months is coming up with quick and easy snacks for the evening, especially what everyone at home likes. This rava kunukku or semolina fritters is one of the few that made the cut. The mixture of rava and curds makes it a soft and spongy snack while the frying gives it a nice crunch on the outside. Since it can be customized to your flavour profile, it makes a good snack for nearly everyone.
Should it be deep fried?
While deep frying the rava kunukku is the tastiest version of the dish, it is not necessary to deep fry it. I use the appe pan and pour the batter in and it is tasty then too. Though if you really want the crispy exterior all around then deep fry is the way to go. When you fry it in the appe pan it is crispy on one side and soft on the other. But either ways it has that airy texture inside which is very light and fluffy.
How long does it take?
The bulk of the time taken for this snack is the resting time for the rava and curd mix. While it is ideal to let the mix rest for 30 -35 minutes. Even a 20 minute rest should do the trick if you are in a hurry. In that case the batter may be slightly runny and so you could add 1-2 tsp rice flour to it to get the batter to the requisite thickness. Do not add too much of the rice flour else the kunukku will become dense. The consistency of the batter is key. If it is too runny then the oil needed to fry it will be too much and if it is too thick then the texture will become dense. The batter should be in the consistency of a cake batter or idli batter.
PIN IT FOR LATER
Rava Kunukku / Semolina Fritters
- Appe pan (optional)
- 1 cup Rava / Semolina
- 1 cup Curds
- 1 Onion, small (optional)
- 8-10 Curry leaves
- 1 inch Ginger, grated
- 1 tsp Red chilly powder adjust as per your spice preference
- 1/2 tsp Baking soda
- 2-3 tsp Rice flour optional
- Oil to fry
- Take the rava and curds in a bowl and mix well to ensure no dry rava remains. Set aside for atleast 20 minutes
- The rava would have absorbed a lot of the curd and become thick. Add the chilly powder, ginger, curry leaves and salt. Add a little water, if necessary to make the batter to the consistency of idli batter
- Heat the oil in a pan if you plan to deep fry it
- If you want a lesser oil version then add 1/2 tsp oil in each cavity of an appe pan and heat it
- Drop spoonfuls of batter in the oil (pan / appe pan) and fry till golden brown. If you are using the appe pan then turn the rava kunukku over once you see the sides are brown and cook the other side for a minute
- Serve warm with ketchup or chutney and a cup of tea. Enjoy!
This post has been updated with better pictures and a recipe card as part of a group of like minded bloggers at Foodies Redoing Old Posts