15 Ladoo Varieties - Types of Laddu Recipes

Here is the collection of 15+ different types of ladoo varieties / Laddu recipes in my blog. In this list, you can find the list of 15 ladoo recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian ladoo recipes for Diwali and other festivals.

 

In this collection, you can find the Indian ladoo recipes starting from easy peanut ladoo, mawa ladoo, paneer laddu, besan ladoo in 2 methods, rava ladoo, South Indian special boondhi ladoo, coconut ladoo, dates and nuts ladoo, poha ladoo, roasted chana dal ladoo, Karnataka special thambittu, murmura ladoo i.e Pori urundai and atta ladoo.

 

Among these ladoo varieties, my favorite is boondhi ladoo, easy maaladu and atta ladoo. You too choose your favorite, try and share your feedback. I am yet to try North Indian special Motichoor ladoo recipe and some other healthy ladoo recipes like sesame seeds ladoo, sago laddu recipes. I will update this list whenever I share them. Now Lets see the collection of 18 ladoo varieties below. Please click on the images to see the particular laddu recipe.

BESAN LADOO RECIPE - 2 METHODS

I have shared two methods of making this yummy Besan ladoo recipe. One is an easy, instant version and the other one is the traditional besan laddu recipe. Check it out.

PANEER LADOO RECIPE / MALAI LADOO

Easy, healthy , yummy Paneer Ladoo recipe that can be prepared under 15 minutes.

COCONUT LADOO RECIPE

Check out this instant coconut ladoo recipe / Nariyal ka laddu recipe without condensed milk. Thengai ladoo recipe in Tamil which can be prepared easily without condensed milk.

SOUTH INDIAN BOONDHI LADOO

Check out the traditional method of making South Indian boondhi ladoo recipe.

RAVA LADOO / SOOJI LADDU RECIPE/ SEMOLINA LADDU

Super easy and quick rava ladoo recipe that melts in mouth. Check out the recipe below.

DATES AND NUTS LADOO RECIPE

Dates and nuts ladoo recipe is a healthy ladoo recipe than can be prepared without sugar. It is for people who look for sweet recipes without sugar. Do try it and enjoy !

WHEAT FLOUR LADOO / ATTA LADDU RECIPE

Esy and yummy wheat flour ladoo recipe / atta laddu recipe with sugar and melted ghee. Its an instant laddu recipe which is ideal to prepare for festivals.

PEANUT LADOO / PEANUT LADDU RECIPE

Peanut ladoo recipe / Peanut laddu recipe/ Verkadalai laddu with skin. You can use either powdered jaggery or sugar to make this instantly. Its ideal for kids and adults snacks box which is tummy filling and healthy.


  

POHA LADOO / AVAL LADDU FOR KRISHNA JAYANTHI

Poha ladoo / Aval laddu is usually prepared during Krishna janmashtami / Krishna jayanthi festival. It is one of the easiest neivedyam recipes for festival.

ROASTED CHANA DAL LADOO / POTTUKADALAI LADDU

Pottukadalai laddu is a super easy and quick ladoo recipe. Its a no cook recipe. Even kids can make it easily. We call it as maladu in Tamil.

SUNNUNDALU / URAD DAL LADOO

Healthy and tasty laddo with roasted urad dal. Good for kids and teens.

MOONG DAL LADOO

Moong dal ladoo also known as Nei vilangai in Tirunelveli is a must try sweet for Diwali in my house. You too give a try.

MAWA LADOO / KHOYA LADOO IN MICROWAVE

Mawa ladoo / Khoya laddu made in microwave. Easy, delicious and quick laddu recipe with just 3 ingredients.

GREEN GRAM LADOO

Healthy, Protein rich green gram ladoo to include in our daily diet. Check it out.




  

PEANUT LADOO WITH JAGGERY

Peanut ladoo with skin adding jaggery. Hassle free recipe with just 2 ingredients for your kids snacks box.

THAMBITTU / AKKI TAMBITTU

Karnataka style Thambittu recipe prepared using rice, jaggery and roasted nuts. Healthy and tasty ladoo recipe that is usually prepared during Shivratri and Naga panchami festival.

MURUMURA LADOO RECIPE WITH JAGGERY / PORI URUNDAI

South Indian special pori urundai / murmura ladoo which is offered as prasadam for Karthigai deepam festival in Tamil nadu. Its a low calorie, guilt free snack too.

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Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES too.

Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice

 

Cuisine: Karnataka

Category: Main course

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup Sona masoori rice - 1 cup Water - 2 cups Cooking oil - 2 tbsp Bay leaf - 1 Black stone flower - 1 Cardamom - 1 Big onion – 1(finely chopped) Tomato – 1 (-do-) Coriander powder – 1/2 tsp Salt - as needed To grind Coconut - 2 tbsp Cinnamon - 1 Cloves - 2 Green chilli - 2 to 3 Ginger - 1 inch Garlic - 5 cloves Mint leaves - few Coriander leaves - few

HOW TO MAKE AVAREKALU RICE BATH

1. Wash and soak Sona masoori water in 2 cups of water.
2. Grind all the ingredients given under “to grind” to smooth paste.
3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
4. Saute onion till transparent. Add tomato and saute till mushy.
5. Now add the ground masala and saute till mushy.
6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
7. Cover the cooker. Pressure cook in low flame for one whistle.
8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.

METHOD - STEP BY STEP PICTURES

Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside. Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin. Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent. Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute. Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

I have used Hitikida avarekalu. You can use whole ones. For variations, you can add more vegetables like carrot, beans and potato. For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.

Try this easy, yummy Avarekalu rice bath at home and enjoy !

Technorati Tags: avarekalu rice bath,avarekalu pulao,avarekalu rice bath recipe,how to make avarekalu bath,avarekalu recipes,lima beans rice

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Raw Banana Curry – Vazhakkai Curry Recipe

I love raw banana curry with full of masala flavor. Especially the vazhakkai curry that is served in Tamil nadu weddings / marriages. I was looking for one such recipe for long time. Recently I came across one in an YouTube channel. But the recipe called for deep frying raw banana pieces before adding the masala. I was hesitant to deep fry it. So I shallow fried the raw banana pieces in little oil, covered and cooked it till soft. Then roasted it in masala. Addition of fennel seeds, onion, garlic and ginger in the masala took this poriyal to the next level. Though it doesn’t taste like original kalyana veedu vazhakkai curry, it came out so well and flavourful. We all loved it. I started making this curry often these days.

Friends, do try this masala flavoured raw banana curry for your lunch. It tastes great with sambar, rasam and curd rice. You will love it for sure.  I have also captured the video for this recipe. I will try to edit and share it soon. Now , lets see this yummy vazhakkai curry with step by step pictures. 

Raw banana curry recipe / Vazhakkai curry

Raw banana curry recipe / Vazhakkai curry for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Raw banana - 2 Cooking oil - 2 tbsp ( to shallow fry banana pieces) Big onion - 1 Fennel seeds - 3/4 tsp Ginger - 1 inch piece Garlic cloves - 5 Turmeric powder - 1/4 tsp Sambar powder - 1 tsp Tamarind - 1 small piece ( optional) Salt and water - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE RAW BANANA CURRY

1. Wash and peel the skin of raw banana. Chop into small cubes.
2. Heat oil and shallow fry the pieces. Cover and cook till it become soft.
3. Remove in a plate. Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to smooth paste adding water.
4. Heat oil and splutter mustard seeds, curry leaves. Add the masala paste and saute for few minutes.
5. Now add the raw banana pieces. Mix well and cook till raw banana is roasted well with nice flavor.
6. Switch off the flame and serve with rice . Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of raw banana. Chop into small cubes. Keep immersed in water till use. Heat 2 tbsp oil and shallow fry the pieces till light golden. Cover and cook till it becomes soft. Remove in a plate. Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to a smooth paste adding required water. Heat oil and splutter mustard seeds, urad dal and curry leaves. Add the ground masala paste and saute for few minutes. Now add the raw banana pieces and mix well. Cook in low flame till raw banana pieces are roasted well, becomes dry with nice masala flavor. Raw banana turns soft. Switch off the flame. Remove in a plate and serve hot with sambar, rasam and curd rice. Tastes yummy ! Enjoy !

Note

Adjust the quantity of chilli powder as per your need. Make sure masala is well coated in raw banana pieces. Saute till raw banana turns golden in color with nice masala flavor else it tastes bad

Try this easy, yummy raw banana curry and enjoy with rice.

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Pressure Cooker Rasam Rice – One Pot Rasam Rice | Rasam Sadham

One pot rasam rice / Rasam sadam in pressure cooker is one of my favourite when it comes to one pot recipes. Usually I make it for Raksha and Sendhil whenever I go out for monthly shopping. I prepare potato curry and appalam / papad along with this rasam rice as side dish. Tastes yummy and great. We love this combo. I have been making this rice for years but somehow I din’t post in my blog. So today I thought of sharing this simple and yummy one pot rasam rice as it would be helpful for packing lunch box and for a short trip /picnic during this summer holidays.

I followed this recipe from Yogambal Sundar’s YouTube channel. I made some small changes in the recipe as per my needs. Every time it comes out so well. Consistency of this rasam rice can be varied as per your liking. I like it slightly goey and watery. So I used rice and water in 1:5 ratio.

Friends, come lets see how to make this easy and yummy one pot rasam rice in a pressure cooker. You can make the same in an Instant pot as well by setting in pressure cook mode.

Do check out my One pot Sambar rice too. 

Pressure cooker rasam rice - One pot rasam rice recipe

Pressure cooker rasam rice - One pot rasam rice recipe - Tamilnadu style rasam sadam.

 

Cuisine: Tamil nadu

Category: Main course

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice or Steamed rice - 1/2 cup Toor dal - 1 tbsp Water - 2.5 cups Salt - as needed Ripe tomato - 1 (finely chopped) Tamarind - Small gooseberry size Turmeric Powder - 1/4 tsp Rasam Powder or sambar powder - 1/2 tsp To temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Asafoetida / Hing - 1/4 tsp Pepper Cumin Powder - 1 tsp Crushed garlic – 4 cloves Red Chilli - 1 Green Chilli - 1 Curry Leaves - Few Coriander Leaves - to garnish

HOW TO MAKE RASAM RICE

1. Wash the rice and toor dal. Add water and soak till use or around 30 minutes.
2. Heat ghee in a pressure cooker base. Splutter mustard seeds, hing, curry leaves, red chilli and green chilli.
3. Add a tsp of pepper cumin powder, garlic and saute for a minute.
4. Now add the tomato and saute till mushy. Add sambar or rasam powder.
5. Add 1/2 cup of tamarind extract. turmeric powder, salt and mix well. Lastly add the soaked rice and toor dal. Add  2.5 cups water and required salt.
6. Pressure cook in low flame for 2 whistles. Switch off the flame and allow the pressure to release naturally.
7. Open the cooker and mix well. Garnish with coriander leaves.
8. Enjoy with potato curry and papad.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice or steamed rice along with toor dal. Add 2.5 cups of water and soak it for 30 minutes. Grind equal quantity of pepper and cumin seeds to a fine powder. Set aside. Heat ghee in a pressure cooker base. Splutter mustard seeds, hing, curry leaves, red chilli and green chilli. Add 1 tsp of pepper cumin powder and crushed garlic. Saute for a minute. Add tomato and saute till mushy. Add tamarind extract, sambar powder or rasam powder, turmeric powder and salt. Mix well. Add the soaked rice and toor dal. Add water and mix well. Check for taste. Pressure cook in low flame for 2 whistles or cook till rice becomes mushy. Switch off the flame. Open the cooker after the steam is released. Mix well and serve with papad and potato curry. Enjoy !

Note

Adjust the quantity of water as per your need. I love mushy rasam rice. So I used more water. Do not skip pepper cumin powder. It helps to give nice flavor. Add rasam powder for typical rasam rice taste. I used sambar powder.

Easy, yummy, one pot rasam rice is ready to enjoy !

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Bamboo Rice Idli dosa Recipe | Moongil Arisi Idli Dosa

Bamboo rice / Moongil arisi is a super healthy and nutritious rice variety. It is actually the seed that is produced by a flowering bamboo at the end of its life span. Its flowering pattern may vary up to 100 years. Bamboo rice is considered to be a forest produce and in most places only the local tribals are allowed to collect these seeds.

Bamboo rice is a miraculous grain with lots of health benefits like high protein content than regular rice and wheat, good for joint pains, lowers cholesterol, manage blood pressure, good source of Vitamin B6 and it has anti diabetic properties.

There are no visible side effects for this rice but people who has thyroid disorders or people who take medicines for Thyroid should avoid taking this rice as it may interfere with the action of medicine and decrease its levels too much.

Friends, Bamboo rice is versatile just like other rice varieties. We can cook it and consume as plain rice or make tiffin varieties like idli, dosa, pongal, upma and some dessert recipes like payasam / kheer.

Today I have shared a super healthy and tasty Bamboo rice idli and dosa batter recipe which gives you soft, spongy idli and crispy dosa. Soon I will try to make kheer/ payasam with it and share here. 

Ok, now lets check out Moongil arisi idli dosai recipe with step by step pictures and video.

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

 

Cuisine: Indian

Category: Main course

Serves: 30

Prep time: 18 Hours

Cook time: 20 Minutes

Total time: 18H 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bamboo rice / Moongil arisi - 1 cup Idli rice - 1 cup Urad dal - 1/2 cup Thick poha / Rice flakes - 1/4 cup Fenugreek seeds / Methi seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE BAMBOO RICE IDLI DOSA

1. Wash the bamboo rice thrice till water runs clear. 
2. Add the idli rice, urad dal, poha and methi seeds. Wash everything.
3. Soak it for 5 hours. Grind to smooth paste adding required salt and water.
4. Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
5. Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
6. Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
7. To make Bamboo rice dosa, take the required batter in a vessel. Add little water and dilute the batter. Mix well and spread dosa on a hot tawa.
8. Make it thin or thick as you wish. Serve hot with chutney or sambar. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash the Bamboo rice first till water runs clear. Then add idli rice, urad dal, methi seeds and poha. Wash everything together along with Bamboo rice for twice. Add required water and soak it together for 5 hours. Grind everything together to a smooth paste by adding required salt and water. Transfer the batter to a big vessel and cover it with a plate. Let the batter ferment overnight or minimum 12 hours based on the weather. The next morning, batter would have raised well. Mix gently. Boil water in idli pot. Grease idli plate with sesame oil or place a wet cotton cloth. Pour the idli batter. Place the idli plate and steam it for 10 to 15 minutes till the back of spoon or tooth pick comes out clean. Rest the idli plate for 2 minutes and then remove the idli. Serve hot with chutney or sambar.  To make Bamboo rice dosa, take the required idli batter in a bowl. Add little water and dilute the batter. Mix well. Heat a dosa tawa. Pour a ladleful of batter and spread the dosa thin or thick as you like. Let it cook for a minute in medium flame. Then drizzle oil around the dosa and cook till it turns golden in color. Flip the dosa and cook the other side too. Remove and serve hot with chutney or sambar. Enjoy !

Note

Wash the Bamboo rice well till water runs clear because it has dust and debris. Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa. This batter gets fermented quickly. So adjust the fermentation time based on the weather condition in your place.

  
  Enjoy this healthy Bamboo rice idli dosa with your favorite chutney and sambar.

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