Ingredients:
- Urad Dal/Black Gram Lentil (without husk) - 1 Cup
- Raw Rice - 1 tbsp
- Granulated Sugar - 1 Cup
- Ghee/Clarified Butter - 1/2 Cup
Preparation:
- Take a pan Dry roast Urad dal till golden brown color, and till you get nice aroma, which could take at least 15-20 minutes. Keep stirring the dal while dry roasting, otherwise it burns.
- Then add rice and roast for 3min.Remove and allow it to cool.
- Take both raw rice and black gram and put them in a mixie to make a fine powder and keep aside.
- Blend the sugar to a fine powder and keep aside.
- Heat ghee till it melts. Do not over heat and Keep aside.
- Now mix together black gram powder and powdered sugar in a wide bowl. Slowly add hot ghee and keep mixing with hand, till the mix holds together.
- Shape into round balls of the size of a big lime. The ghee should be just enough to hold the powders together and not drip while making balls.
- Store the sunnundalu in an air tight container. They will Stay fresh for at least 2 weeks.
Ingredients:
- Thin Poha - 3 cups
- Ghee - 6 tbsps
- Mustard Seeds - 1 tsp
- Curry Leaves - 1 Strand
- Roasted Chana Dal (Daliya) - 3 tbsp
- Raw Peanuts - 3 tbsp
- Tumeric Powder - 1/4 tsp
- Hing - 1/4 tsp
- Salt - 1 tsp
- Red Chilli Powder - 3/4 tsp
Preparation :
- Roast Poha, Peanuts and Daliya in a non-stick pan with 3 tbsps of Ghee, stirring occasionally till the Poha is crisp (approx. 3 to 4 minutes).
- Heat 3 tbsps of Ghee in a non-stick pan. Add mustard seeds, curry leaves and fry them.
- When the seeds crackle, add Hing,Turmeric Powder,Salt,Red Chilli Powder and mix well.Simmer the stove before adding red chilli powder, mix well and switch off the stove immediately to avoid burning.
- Add roasted Poha, Peanuts and Daliya and mix well.
- Cool and store in an air-tight container.
