Minappa Sunnundalu is a popular traditional Andhra sweet made with Black Gram dal. These Urad Dal Ladoos are very easy to make and are very healthy.
Just like you have Maa Laddo made with roasted chana dal, these sunnundalu are from Andhra made with urad dal. Since urad dal is very healthy, adding jaggery to these ladoos make these a power packed healthy option.
I have quite a few variations of these laddos as we often make them. Since these are so easy to make, you can make these for any festival. While Rava Ladoo is our all time fixed laddo for Deepavali, we also wanted to make a few more ladoos this festival season.
With some variations, you can check out the Pesara Sunniundalu, Flaxseeds Urad Dal Laddoo, Sunnundalu with Sugar, Sunnundalu with Jaggery.
We are starting the final week of BM#105 and while I had so many ideas of other themes I wanted to make, I ended up not making those. So I decided I should at least do this at a last minute cooking. So you will get to read about some easy to make Deepavali Dishes!
If you need more ideas, then check out the 100+ Deepavali Sweets and Savories that have been shared already!
Minappa Sunnundalu | Black Gram Dal Ladoo
Ingredients Needed:
1 cup Urad Dal / Black Gram Dal
1/4 cup Raw Rice
1 cup Jaggery
1/4 cup Sugar
1/4 cup Ghee melted
Dry roast the urad dal with skin on a hot pan, once the aroma starts coming, remove to a plate.
Similarly, roast the rice as well. Allow both to cool down.
Powder the sugar and keep it aside.
Take the roasted dal and rice in a mixer and grind to a fine powder.
Add grated jaggery and pulse it a couple of times.
Transfer to a bowl, add the powdered sugar and melted ghee and combine well.
Scoop out medium sized balls and roll into a tight ball or laddo with palm.
These stay good for over a week or ten days.
Minappa Sunnundalu | Black Gram Dal Ladoo
Ingredients
- 1 cup Urad Dal / Black Gram Dal
- 1/4 cup Raw Rice
- 1 cup Jaggery
- 1/4 cup Sugar
- 1/4 cup Ghee melted
Instructions
- Dry roast the urad dal with skin on a hot pan, once the aroma starts coming, remove to a plate.
- Similarly, roast the rice as well. Allow both to cool down.
- Powder the sugar and keep it aside.
- Take the roasted dal and rice in a mixer and grind to a fine powder.
- Add grated jaggery and pulse it a couple of times.
- Transfer to a bowl, add the powdered sugar and melted ghee and combine well.
- Scoop out medium sized balls and roll into a tight ball or laddo with palm.
- These stay good for over a week or ten days.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
5 comments
I remember these ladoos from our first BM Meet when Padma had got these , they were with sugar ! My family had loved them !
With jaggery , these Ladoos naturally make a healthier option , and so well made !
Sunnundalu is one of my favourite ladoos. I never tried them adding rice and jaggery. I have to give it try. Yours are beautifully made Valli.
I LOVE sunnundalu, they have such a lovely earthy flavor and soo aromatic. They are so easy to make too. Don’t think I’ve added rice to sunnundalu – will have to try your recipe next time.
That’s one healthy laddu. We also don’t add rice in ours. I will give it a try for sure.
Wow! Never added rice to sunnundalu. Very interesting