“Memory is a way of holding onto, the things you love, the things you are, and the things you never want to lose”!!!
Many of the dishes that I make are all associated with some random part of my childhood that I wildly clutch on to…There was a lot of pain, there was sorrow, but there was loads and loads of happiness too. All those times, I never knew that those were the moments I was going to think back on, reminisce, and wish I could go back to, over and over again. My sisters made my life so worth it, then, now and forever, I am sure. There are so many people who influence so many little things about all of us, our thinking, our values, our ideals and definitely our approach to life. My grandmother was all that and more…She taught me the principles of reuse, recycle and reduce almost 20 years ago! Everytime there is leftover Adai Batter we almost always make Kunukku and have it with spicy tomato ketchup! Sometimes I use the Abel skiver Pan/ Appam Pan to make them!
2 Cups Adai Batter.
2 Tbsp Fine Rava.
1 Tsp Rice Flour.
1 Red Onion sliced fine.
Handful Curry Leaves.
Hing as needed.
- Take the leftover adai batter and add rava, finely chopped red onions, handful torn curry leaves, and chopped cilantro.
- If the consistency of the batter is too watery, simply add a spoon of rice flour and mix it in.
- Heat the oil and pop in small balls of the batter in to the oil and fry on medium heat until the outside is crisp.
- Remove from oil and drain on to a paper napkin.
- Serve with Sweet Dates Chutney or Tomato Ketchup.