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Minapa Sunnundalu / Urad Dal Ladoo

South Indian style, simple ladoo / sweet energy ball recipe, using just 3 main ingredients. Recipe below has step wise pics and tips.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:20 mins   Cuisine: Indian


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Minapa Sunnundalu / Urad dal ladoo recipe I am sharing below is one such instant Indian ladoo / sweet balls, that can be made with very few ingredients, effort and even lasts up to a 3 to 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 ladoo frequently for my kids. 

minapa sunnundalu / urad dal laddoo. South Indian Andhra laddu, bellam sunnundalu with Skinless Black lentils, gluten free, power packed food

Possible Alterations for the recipe, ‘Minapa Sunnundalu / Urad Dal Ladoo’:

To use Split lentils: Instead of using Minapa Gundlu / Urad Gota / Skinless Whole Black lentils, you can even use Minapa Pappu / Split Urad Dal / Skinless Split Black Lentils. 

Vegan Options: Vegans can use coconut oil in the place of ghee / butter.

Sugar alterations: I have used ONLY unrefined cane sugar. You might use finely grated jaggery of same quantity too. There is no need to melt the jaggery. Just adding warm ghee and rubbing with bare hands does the trick.

Using date syrup: Yes, this works great too. But be careful that the content is not too much of liquid, that its difficult to roll into balls.

Storing the dry mix: Even before adding the ghee / butter, just mix the dry ingredients well. Transfer into an air tight dry container, store it a cool dry place. This mix stays good up to a year as well. Just add the ghee / butter roll into balls and serve when needed.

Health Benefits of ‘Minapa Sunnundalu / Whole Urad Dal Ladoo’:

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

Jaggery: is a great source of iron.

To Conclude, this recipe is one of the greatest sources of iron, protein and fibre. It comes under Vegetarian, Gluten Free, Kids Friendly, Weight Gain diets.

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

Dessert recipes collection here⇒ Desserts / Mithayi

Ladoo recipes collection⇒  Ladoo Recipes / Indian Energy Balls

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

Related Posts with ‘URAD DAL’: 

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Ingredients:

  • Minapa Gundlu / Urad Gota / Dal / Skinless 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 for ‘Minapa Sunnundalu / Urad Dal Ladoo’:

Take a heavy bottomed pan / vessel, put it in stove top under low flame. Add the Minapa Gundlu / Urad Dal into the pan.
Dry roast by stirring continuously, until you get a pleasant aroma and the lentils change into light brown colour. Switch off the flame, 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 dal into the blender, finely powder and transfer it to the same mixing bowl. 
minapa sunnundalu / urad dal laddoo. South Indian Andhra laddu, bellam sunnundalu with Skinless Black lentils, gluten free, power packed food
Using a dry spoon combine all the dry items in the mixing bowl. Warm the ghee, start pouring slowly with a tablespoon. Using your hands, combine the mix thoroughly with the ghee, shape the ladoos / balls as you pour the ghee for enough consistency of getting a ball.
minapa sunnundalu / urad dal laddoo. South Indian Andhra laddu, bellam sunnundalu with Skinless Black lentils, gluten free, power packed food
Arrange the shaped ladoos / balls in a wide plate /  sheet for them to dry for at least 15 mins. Done!!

Tips:

  • Vegans, can use coconut oil in the place of ghee / butter.
  • Keep stirring continuously while roasting, so that you don’t 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. 
  • Storage: Store them in an air-tight container for longer shelf life.
  • These stay good up to a 2-3 months at room temperature.

Result:

  • 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 ladoos even in their lunch box, when I pack them. Here is my kids lunch box collection⇒  Kids Lunch Box Collection with recipes and ideas
minapa sunnundalu / urad dal laddoo. South Indian Andhra laddu, bellam sunnundalu with Skinless Black lentils, gluten free, power packed food

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Scoville Neverstick 2 Piece Frying Pan Set (24cm & 28cm)

Minapa Sunnundalu / Urad Dal Ladoo

VegCookBook by Praveena
South Indian style, simple ladoo / sweet energy ball recipe, using just 3 main ingredients. Recipe below has step wise pics and tips.
Prep Time 5 mins
Cook Time 10 mins
Rolling into Balls 10 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine Indian, South Indian
Servings 10 ladoos

Equipment

  • Wide Mixing Bowl
  • Frying pan (for stove-top method)
  • Spice Blender / Grinder / Mixie.

Ingredients
  

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

Instructions
 

  • Take a heavy bottomed pan / vessel, put it in stove top under low flame.
    Add the Minapa Gundlu / Urad Dal into the pan.
  • Dry roast by stirring continuously, until you get a pleasant aroma and the lentils change into light brown colour.
    Switch off the flame, 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 dal into the blender, finely powder and transfer it to the same mixing bowl. 
  • Using a dry spoon combine all the dry items in the mixing bowl.
    Warm the ghee, start pouring slowly with a tablespoon.
  • Using your hands, combine the mix thoroughly with the ghee, shape the ladoos / balls as you pour the ghee for enough consistency of getting a ball.
  • Arrange the shaped ladoos / balls in a wide plate /  sheet for them to dry for at least 15 mins. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS.
Keyword homemade bellam sunnundalu recipe, minapa sunnundalu recipe, south indian style urad dal ladoo recipe

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