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Minapa Sunnundalu / Urad Dal Laddoo

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:15 mins   Cuisine:Indian

Minapa Sunnundalu / Urad dal laddoo recipe I am sharing below is one such instant Indian laddoo / sweet balls, that can be made with very few ingredients, effort and even lasts upto a 3-4 months when made & stored perfectly.

I can never forget those days when Amma (My mom) used to make these for us 4 (me & my siblings) as a special diet food when we were young. Even I make these, Minapa Sunnundalu / Urad dal laddoo frequently for my kids. 


Minapa Gundlu / Urad Gota / Black Lentils are the richest sources of protein, iron, calcium, magnesium, potassium, folic acid. Very high in fiber. Its also full of fat and carbohydrates. It is a complete healthy, nutritious package of good food for people of any age. (info from internet)

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

My Dessert recipes collection here⇒  Desserts / Mithayi

Laddoo recipes collection⇒  Laddoo Recipes / Indian Energy Balls

Traditional festive recipes collection⇒  Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

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  • Minapa Gundlu / Urad Gota / Dal / Skinless Whole Black lentils – 1 cup
  • Sugar / Grated Jaggery – ¾ cup
  • Homemade Ghee / Melted Butter – ¼ cup
  • Whole Green Cardamom / Elaichi –  3

Special Ingredients:

  • Homemade Ghee / Melted Butter

Step wise pics Procedure:

  • Take a heavy bottomed pan/vessel, put it in stove top under low flame.
  • Add the Minapa Gundlu / Urad Dal / Skinless Whole Black lentils into the pan.

    Minapa Gundlu / Urad Gota / Lentils taken into frying pan
  • Dry roast by stirring continuously, until you get a pleasant aroma and the dal / lentils change the colour into light brown.

    Minapa Gundlu / Urad Gota / Lentils dry roasted until you get a pleasant aroma
  • Switch off the flame and let them cool completely.
  • In a blender/mixer, finely powder the sugar & cardamom pods together and transfer into a wide mixing bowl.
  • Now, take the roasted minapa gundlu / urad dal into the blender, finely powder and transfer it to the same mixing bowl. 

    Powdered minapa gundlu/dal, sugar and cardamom / elaichi taken into wide mixing bowl
  • Using a dry spoon combine all the dry items in the mixing bowl.
  • Warm the ghee/butter, and start pouring the warm ghee into the mixing bowl slowly with a tablespoon.
  • Combine the mix thoroughly with the ghee, using your hands and shape the laddoos/balls as you pour the ghee/butter for enough consistency of getting a ball.

    Rolled up laddoos using homemade ghee / melted butter for binding
  • Arrange the shaped laddoos / balls in a wide plate /  sheet for them to dry. Done!!


  • Urad Gota / Whole Black lentils can also be used instead of  Urad Dal / Split Lentils. 
  • Vegans, can use coconut oil in the place of ghee / butter.
  • Keep stirring continuously while roasting, so that you dont burn the dal / lentils.
  • Be generous while using the ghee/butter.
  • You can use  jaggery/gud instead of sugar. I have used unrefined cane sugar. 
  • Store them in an air-tight container for longer shelf life.
  • These stay good upto a 2-3 months at room temperature.


  • Being nut-free & soft these, Minapa Sunnundalu / Urad dal laddoo can be served even to old-aged people, who do not have proper teeth.
  • My kids enjoy these laddoos even in their lunch box, when I pack them.

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