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Medu Vada

Medu Vada

Medhu Vadai with Peanut Chutney and Ginger PickleIngredients :Urad dal : 1 cup
Salt to taste
Oil for deep frying


Method :Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water. Add salt and mix very well. Heat oil in a wide vessel. Apply a little water on your fingers. Take lemon size balls of this batter, flatten them a little, make a hole in the middle and deep fry them in oil, till they turn golden brown. Remove from the oil and serve hot with sambar or chutney.

Chamadumpa Kobbari Vepudu ~ Taro Root and Coconut Fry

Chamadumpala Kobbari Vepudu ~ Taro Root (Arbi) and Coconut Fry
Ingredients :Taro root : ¼ kg
Grated dry coconut : 2 to 3 tbsp
Salt to taste
Red chilli powder : ½ tsp
Oil for deep frying

Method :Pressure cook the taro roots for 3 whistles and let it cool completely. Peel the cooked taro roots and cut into pieces. Heat oil in a wide pan to deep fry the taro root pieces and deep fry them till crisp and light golden color. Remove the taro root pieces from the oil and keep aside. Heat a pan and add a little oil. Add the fried taro roots , salt, red chilli powder and grated coconut. stir fry the curry for about 2 minutes on a medium flame. Serve hot with steamed rice and dollop of ghee.

Bellam Appalu


Ingredients :Wheat Flour : 1 cup
Rice Flour : 1 cup
Grated Jaggery : 2 cup
Ghee : 1 tbsp
Cardamom powder : ½ tsp
Oil

Method :

Mix the wheat flour, rice flour, grated jaggery, cardamom powder and make a stiff dough by adding water as necessary. Grease your hands with the oil / ghee. Divide the dough into lime size balls and flatten the dough into a circle shape. Heat oil in a wide vessel to deep fry the appalu. Deep fry them till crisp and golden color and remove from the oil. Appalu is ready to serve.

Atukula Pulihora ~ Tamarind Poha

Atukula Pulihora ~ Tamarind Poha
Ingredients :Thick Rice Flakes : 1 cup
Tamarind : small lime size ball
Ground nuts : 2 tsp
Cashew nuts : 2 tsp
Mustard Seeds : ½ tsp
Chana dal : ½ tsp
Urad dal : ½ tsp
Turmeric Powder : ¼ tsp
Oil : 2 tbsp
Salt to taste
Green Chillies : 2 or 3
Red Chillies : 2
Few Curry Leaves
A Pinch of Hing

Method :

Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and keep it aside. Wash and soak the rice flaks in water for 2 minutes. Strain it to remove all excess water and keep it aside. Heat two table spoons of oil in pan. Add mustard seeds, chana dal, urad dal and groundnuts and fry them. When they start to splutter add hing, curry leaves, chopped green chillies, red chillies and cashew nuts and fry for a few minutes. Now add tamarind extract, salt and turmeric powder. Mix well, cover with a lid and let it cook completely. When the tamarind mixture becomes thick, add soaked rice flaks and mix well. Let it cook for 2 minutes on a medium flame and remove from the flame. Tamarind Poha is ready.

Oatmeal and Dates Breakfast

Quick and Healthy Oatmeal ~ Our breakfast todayIngredients :Oats : ½ cup
Milk : 1 cup
Seedless Dates : 3 or 4
Honey or Sugar to taste

Method :Chop the dates and keep it aside. Boil the milk in a vessel and add oats and chopped dates. Let it cook for few minutes and remove from the flame. Now add honey or sugar and mix well. Oats breakfast is ready.

Aratikaya Vellulli Karam ~ Plantain with Garlic

Aratikaya Velluli Karam / Aratikaya Velluli Vepudu
Ingredients :Raw Banana / Plantain : 1 big sized
Garlic : 2 or 3 cloves
Red Chilli Powder : ½ tsp
A pinch of turmeric powder
Oil : 2 tbsp
Salt to taste

Method :

Wash, peel and cut the plantain into small pieces. Soak the plantain pieces in water for few minutes and drain. Grind the garlic into a fine paste and add red chilli powder and mix well. keep it aside. Heat two table spoons of oil in a pan and add plantain pieces, salt and turmeric. Cover with a lid and cook for few minutes. Open the lid and let them fry until light golden color. Now add the garlic mixture and stir for few minutes. Serve hot with steamed rice and dollop of ghee.

Minapa Sunnundalu Recipe - Traditional Andhra Urad Dal Jaggery Laddu {Video}

Bellam Sunnundalu Recipe - A healthy and traditional Andhra sweet snack made with urad dal, jaggery and ghee.

Classic Andhra Minapa Sunni - These laddus are very healthy and easy to make. The good part is you can store these Sunnundalu up to 20 days. These urad dal laddus can be made with sugar as well.

What is Sunnunda?

Sunnunda or Sunni Unda is an authentic sweet dish from Andhra Pradesh. The main ingredient is Urad Dal or Minapappu (skinned black gram). Traditionally, we make them with roasted urad dal, jaggery or sugar and ghee. But you can also add your favorite nuts and cardamom seeds.

Is Sunnunda good for health?

The traditional old age recipe uses jaggery or bellam instead of sugar. This sweet dish has very good health benefits. They are rich in Iron, Protein and Minerals.

What can be used instead of Ghee?

You really can't substitute ghee in this recipe. Ghee makes it easier to bind and roll the laddus and helps in better digestion too.

Which Urad Dal is best to make Sunni Undalu?

The authentic recipe calls for the whole black gram also know as Minumulu in Telugu and the color of the laddus will turn out black if you use whole black gram. However, you can use any available urad dal.

How long can Urad Dal Laddus last?

They stay fresh up to 20 days if you store them in an airtight container.

How to Make Sunnundalu with Sugar?

If you want to substitute sugar for jaggery, please check this Urad Dal Ladoo Recipe

Few Tips to Make the Best Minapa Sunnundalu

  • Always roast the lentils over a low - medium flame.
  • Make sure you keep stirring to prevent the lentils from burning.
  • Urad Dal should be well roasted and there will not taste raw.
  • If you want to make very smooth laddus, grind the roasted lentils into a fine powder and sieve if needed.
  • Do not use cold or solid ghee. The ghee should be warm.
  • Always roll laddus immediately after adding ghee to the lentil-jaggery mixture.

Few More Laddu Recipes:

How to Make Bellam Sunnundalu Video Recipe:

Print Recipe

Minapa Sunnundalu - Authentic Andhra Urad Dal Laddu

How to Make Bellam Sunnundalu Recipe with step by step photos and video. An easy, healthy and traditional Andhra sweet snack made with urad dal, jaggery and ghee.
Course: Dessert, Snack
Cuisine: Andhra, South Indian
Keyword: authentic, healthy snack, Traditional
Servings: 8
Calories: 140kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Urad Dal
  • ½ cup Jaggery
  • ¼ cup Ghee

Instructions

  • Dry roast the urad dal over medium flame until golden color. Do not burn the lentils and keep stirring to prevent burning.
  • When they are evenly roasted and you get a nice aroma from the roasted lentils, turn off the flame and let it cool completely.
  • Grind the lentils into a little coarse or fine powder.
  • Add the jaggery to the lentils powder and blend it again until well combined.
  • Transfer the mixture to a mixing bowl and add the warm ghee little by little and mix well. Do not add the ghee at once.
  • Take a portion of the mixture and roll into a ball.

Video

YouTube video

Notes

Do not burn the lentils and keep stirring to prevent burning.
Always use melted and warm ghee to make these laddus
You should roll laddus immediately after adding the warm ghee to the ground ingredients.
Do not roast the dal on a high flame.  

Nutrition

Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Fiber: 2g | Sugar: 12g | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1.1mg

How to Make Minapa Sunnundalu Recipe with Step by Step Photos:

  • Heat a wide and heavy bottomed pan and add the urad dal.
  • Dry roast the lentils over a low-medium flame until golden color.
  • Keep stirring to avoid burning the lentils.

  • When the lentils are evenly browned and you get a nice aroma from it, remove from the pan and transfer to a plate.
  • Let them cool completely grind to a coarse or fine powder using a mixie or spice blender.

  • Add chopped and measured jaggery to the ground lentils and blend it again until well combined.

  • Add warm ghee little by little over the lentil jaggery mixture and mix well.

  • Always use warm and melted ghee to make laddus.

  • Pour ghee little by little and keep mixing till you are able to shape the laddus.

  • Immediately, take a portion of the mixture and shape into a round ball.

  • Arrange the shaped laddus on a plate and let them sit for some time.
  • Store them in an airtight container.

Carrot Podi ~ Spicy Carrots Powder

Ingredients :
Carrots : ¼ kg
Coriander seeds : 5 tsp
Chana dal : 3 tsp
Urad dal : 2 tsp
Red chillies : 5
Garlic : 3
Oil : 2 table spoons
Salt to taste

Method :
Wash , peel and grate the carrots and keep it aside. Heat one table spoon of oil in a heavy bottomed pan and add coriander seeds, chana dal and urad dal. Fry until a light brown color. Finally add red chillies and let it fry for another 1 minute.When color changes and nice aroma appears, remove from the flame and allow it to cool. In the same pan add another table spoon of oil and add grated carrot. Fry the grated carrots for about 10 minutes on a medium flame. But don't burn them. When they turn little crisp, remove from the pan and let it cool completely. Now grind the roasted spices, salt and garlic to a coarse powder. Finally add the roasted carrots to the spices powder and blenderise it again. Now serve with hot steamed rice or dosa or idli.

Pesara Vadiyalu ~ Sun Dried Moong Dal Chips

Pesarapappu Vadiyalu ~ Moong Dal Small Papads
Ingredients :Moong Dal : ¼ kg
Green chillies : 10 - 15
Cumin seeds : 1 tsp
Salt to taste

Method :Wash and soak the moong dal for 2 hours. Wash, drain and grind it to a smooth paste along with green chillies, cumin seeds, salt and little water. Grind into a smooth and thick batter. Make small round shape chips with a spoon on a plastic sheet and let them dry in hot sunlight. When dried well, remove from the sheet and store in a air tight jar.Deep fry the vadiyalu in hot oil before serving.

Gummadikaya Vadiyalu ~ White Pumpkin Papads

Boodida Gummadikaya vadiyalu Ingredients :Urad dal : 1 kg
Boodida gummadi/ Ash Pumpkin : 1 medium sized
Green chillies : 100 gms
Salt to taste

Deep Fried Vadams
Method :

Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water. Take it out and keep it aside. Remove the stems of green chillies. Wash and grind into a fine paste and keep aside. Wash and grate the pumpkin and squeeze out all the water. Now combine the batter with green chillies paste, grated pumpkin and salt and mix very well. Make round shape papads with a spoon on the plastic sheet and let them dry in the hot sunlight. Once they are dried remove from the sheet and store in a air tight container. Deep fry the papads in hot oil before serving.

Bombay Rava Vadiyalu ~ Indian Traditional Wafers

Sooji / Semolina Vadiyalu Ingredients :Sooji / Semolina : 1 cup
Water : 7 cups
Green chilli paste : 1 to 2 tsp
Cumin Seeds : 1 tsp
Salt to taste

Method :

1. Take 7 cups of water in a heavy bottomed vessel and allow it boil.
2. Now add sat, cumin seeds and green chilli paste and mix well. Add the semolina slowly. Mix the semolina on low flame with constant stirring to avoid lumps.
3. Cover with a lid and let it cook completely. When the semolina turn soft remove from the heat and allow it to cool.

Deep Fried Sooji Papads
4. Make round shape papads with a spoon on a plastic sheet and let them dry in the hot sunlight.
5. When dried well, remove from the sheet and store in a jar.
6. Deep fry the papad in hot oil before serving.

Tomato Saggubiyyam Vadiyalu ~ Tomato Flavoured Sago Papad

Sun Dried Sabudana & Tomato VadamsIngredients :Sago / Sabudana : ¼ kg
Tomatoes : 200 gms
Water : 6 cups
Red Chilli Powder : 1 to 2 tsp
Salt to taste

Method :

1. Wash and soak the tomatoes in boiled water for 10 to 15 minutes. Drain and cool them. Remove the skin and grind into a smooth paste. Keep it aside.
2. Soak the sago in water for 10 to 15 minutes and drain all the water. Put the soaked sago and 6 cups water in a pressure cooker and cool till 3 whistles.
3. Turn off the flame and wait until the pressure go off. Remove the cooked sago from the cooker and allow it to cool. Now add the tomato puree, salt and red chilli powder to the cooked sago and mix very well.

Deep Fried Papadams
4. Make round shape papads with a spoon on a plastic sheet and let it dry in the hot sunshine.
5. Once they are dried remove from the sheet and store in a air tight container.
6. Deep fry the papads in hot oil before serving.
7. Heat oil in a wide pan to deep frying the papads. Deep fry them on low flame till light orange color.

  • You can also check other Papad / Vadiyalu recipes here
  • Check out other recipes of Tomato here
  • Back to Recipe Index

This recipe goes to Sizzling Summer Contest