How about a recipe for smooth, delicious ladoo with an otherwise crunchy, munchy legume? Yes, that’s peanuts for you, with the Peanut Laddu recipe. Made with just 2 ingredients, that are, roasted peanuts and jaggery, these lovely Shengdana Ladoo are really easy and quick to make. At home, you can have these as a yummy sweet snack or even as a light dessert post your meals. Whatever you choose to do, make sure you make many of these ladoo as these are quite addictive.

About Peanut Laddu

There’s always a jar of roasted peanuts at my home. You will see a jar on the shelves, by default. Apart from snacking on them, I also make the Peanut Ladoo quite often.

It is definitely possible to prepare your Peanut Laddu in umpteen ways. Either solely with peanuts or with the addition of more ingredients like coconut, sesame seeds or nuts.

These ladoo are also referred to as Shengdana Ladoo in Marathi, Groundnut Laddu in English and Singdana Laddu or Mungfali ke Ladoo in Hindi.

Peanuts are also known as shengana, singdana, mungfali in these languages. They are also called as Groundnuts in English.

This particular recipe of Peanut Laddu has only 2 ingredients – peanuts and jaggery. Begin by just roasting the peanuts. Then, grind it with the jaggery powder and you’re pretty much sorted.

Also, this is a similar way of making peanut butter at home. Just that for the ladoo, the peanuts are not ground too much. Enough, so that the mixture is able to hold itself when shaped into a ladoo.

Speaking of storing these ladoo, you can keep them in an airtight jar for about a week at room temperature. If you want to keep them well for a longer time, then refrigerate the Peanut Laddu in airtight boxes. This way, the ladoo will last for about 15 to 20 days.

This Shengdana Ladoo recipe can be easily scaled as well for a larger batch, and I would say you prepare more ladoos since these will become an instant favorite with all!

Have these ladoo just as they are as a mid-day snack, pack it in your tiffin boxes or finish your meals with it – these are only spheres of happiness at all times!

Step-by-Step Guide
How to make Peanut Laddu

Roast Peanuts

1. Heat a thick bottomed pan. Keep the heat to low or medium and add 1 cup raw peanuts.

2. Stirring at intervals, begin to roast the peanuts.

3. Keep roasting till the peanuts become crunchy. The peanuts should not have even a bit of rawness in them. They should be roasted very well.

Cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating them.

If yes, then continue to roast for some more minutes. You can even roast/toast the peanuts in an oven.

4. Once the peanuts are roasted well, remove the pan from the stovetop and let the peanuts cool to room temperature.

5. When the peanuts cool to room temperature, rub them between your palms, so that their skin peels off.

Do this with all the peanuts. This part of peeling peanuts takes some time.

Make Shengdana Ladoo Mixture

6. Now, add the peanuts in a grinder jar.

7. Add ⅓ cup jaggery powder or grated jaggery. You can add more jaggery if you want.

8. Run mixie or grinder for a few seconds and then stop. Check the consistency. Continue in the same way, till you get a coarse consistency in the peanuts. 

You can also use the pulse option in your grinder. You have to run the mixie in parts till a bit of oil releases from the peanuts.

Take a small portion of the mixture in your hands and then press. It should hold shape and not crumble.

Don’t grind at one stretch or grind too much as then much oil will be released from the peanuts and you will get peanut butter.

9. Take the ladoo mixture in a plate or tray.

Make Peanut Ladoo

10. Now, take a small portion of the ladoo mixture in your palms and shape it into a ladoo.

11. Make peanut laddu with the rest of the mixture.

12. This recipe yields 10 to 12 ladoo. The recipe can be easily doubled or tripled. Store ladoo in an airtight jar.

If living in a warm or humid place, then keep the jar in the refrigerator. If living in a cool or cold climate, then you can keep at room temperature.

13. Serve healthy Peanut Laddu plain as a sweet snack.

Expert Tips

You have to roast the peanuts well – till they turn crunchy and don’t have even a bit of hardness or rawness in them. The roasting can be done in an oven as well.While grinding the roasted peanuts, make sure to run the grinder/mixie in parts till a little bit of oil releases from the peanuts. Remember not to grind at a stretch or for too long, as then you will eventually have peanut butter.Make sure to also check that whether with the ground mixture you are able to form ladoo. For this, take a small portion of the mixture in your hands and press. If it is holding its shape and not crumbling, it’s ready to be shaped into ladoo.Peanut Ladoos have to be stored in an airtight jar. If you are living in a place with warm and humid weather conditions, then refrigerate the jar. If staying in a place with colder weather conditions, then keep the jar at room temperature.With this specific recipe, you will get about 10 to 12 ladoo. You can make more by doubling or even tripling the same recipe.

More Peanut Recipes To Try!

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

All purpose flourGranulated sugarBaking powder and saltEggMilkUnsalted butter or neutral oilVanilla extractLemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too! Fresh blueberries (or substitute frozen!)

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

More blueberry recipes

Love this purple berry? Here are a few more ways to use it:

This blueberry pancakes recipe is…

Vegetarian.

Print

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Description

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
¾ cup + 2 tablespoons milk
¼ cup melted unsalted butter or neutral oil
½ teaspoon vanilla
½ teaspoon lemon juice or vinegar*
1 cup blueberries
Optional: Blueberry Sauce, to serve

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup), then place a small handful of blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with maple syrup or Blueberry Sauce.

Notes

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

Category: BreakfastMethod: StovetopCuisine: AmericanDiet: Vegetarian

Keywords: Blueberry pancakes, Blueberry pancake recipe, blueberry pancake, blueberry pancakes recipe

I’ve been an on and off nomad for about a decade and a half now, moving to Taiwan when I was 21, traveling solo through Asia at 26, and exploring much of the world alone all the way up until now as a 36 year old. The crazy thing is, over that time I went from a bona fide extrovert to an introvert, and the way that I travel solo has changed as a result.
Though I’m introverted, I’m outgoing. I enjoy being social as well as being on my own. To me, introversion relates to the creator of the term, Carl Jung’s, definition. Introverts, Jung said, turn to their own minds to recharge, while extroverts seek out other people for their energy needs.
These are all the ways that I enjoy traveling solo now as an introvert:

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1. I pick group trips but get my own room
Although I love traveling by myself, some trips have to be done with a group unless you’re paying 10x for a private experience, like sailing on a liveaboard dive ship or island hopping through the Galapagos.
But in each of these scenarios, I get my own sleeping space.
Since I recharge on my own, I love being able to have my own space to retreat to whenever I want it. That made this Galapagos trip perfect, as the boat I was on offered single rooms without charging a single supplement fee.
Not every tour makes it possible to have my own space, but I always try to seek out some solitude even on a shared trip.
2. I sign up for day trips so I’ll meet people
Sugba Lagoon in the Philippines was a perfect example
When I want a mix, I tend to stay in solo accommodation like a hotel or Airbnb, but I’ll sign up for a day trip so that I still get some social interaction.
The key is that I sign up and pay for it ahead of time, so that I’ll actually go and meet other people when the time comes. I can turn into a hermit with some ease, so I like committing at least a day before!
I equally love being able to come back to my accommodation and be on my own when I want to.
4. I visit places with a common interest
It was easy to meet people on Gili Air during my freedive training
Whether it’s scuba diving, hiking, surfing, yoga, or some other shared interest, if you visit a place that is known for one of these things, chances are very good that you will meet other solo travelers who are there for the same purpose.
I love that this has a built-in network of people who you can easily meet. Even if you’re the shy type, having a common interest to bond over makes it easy to have conversations with people. You’ve already got things in common!
5. I pick trips where I’ll be alone

How I often travel now
On the other side of the coin, I often take wilderness trips where I am unlikely to run into anyone else for much of the time. My frequency has increased over the past few years, finding mother nature a perfect companion.
Last summer I solo camped in Lassen Volcanic National Park, spent almost 2 weeks solo truck camping in Utah, almost entirely in the middle of nowhere without people around, and I regularly venture out to the desert by myself to stargaze.
I would not have enjoyed trips like this in my 20s when I was extroverted, because I got my energy from being around other people. But now, truly enjoy solitude. Solo trips make it easy for me to recharge.
6. Consult Facebook groups
I met wonderful friends of friends while in South Africa
Facebook groups are another great way to meet people, even for a brief meet up, which is usually all I want. I created one for solo female travelers, the BMTM Solo Female Traveler Connect, which many women have used to find travel companions over the years.
It can be a regional one based on where you’re going, can be for solo travelers in particular, or any other interest group you might be a part of. I recommend meeting up for a meal, a daytime activity, or something similar that has a fixed time limit and occurs in public.
Tapping into my network of friends of friends has also been a great way to meet others on the road.
7. Make a 1:1 friend
Made a friend on this hike in Peru. She kindly took this pic of me!
As an introvert, I’m equally happy solo or hanging out with someone whom I get along with well. As long as they’re a good travel companion, I can travel one on one with someone for days or even weeks without feeling energetically zapped.
There have been many people along my solo journey, from sharing a rental car in South Africa with Callum to splitting costs and traveling with Jen in French Polynesia last fall that both worked out great for me.
I’ve also met two awesome women at the start of long hikes in Nepal and Peru that I initially intended to do alone, but was happy to share. Finishing the trip with a hiking buddy, when it’s the right person, often makes it even better.
I meet these people on the road, or through a mutual friend, and we travel together until it’s naturally time to part ways. Then I get my alone time again. I love having this option available.
8. Hang alone in a crowded space
cities are perfect for being alone in a crowded place
Sometimes, visiting a park, museum, market, or some other populated place on my own feels like enough social interaction for the day. I might strike up a conversation with someone, or I might not. But I can still people watch and get a sense of the local culture. Sometimes it’s even nicer this way, without anyone else to distract me.
I still get out and do things, but there’s no pressure to make it into a social situation. I’m open minded to whoever I might meet, but it’s OK if that doesn’t happen, too.
The best thing about solo travel is the potential for serendipity. I love that I could meet someone at any time at any place, but that I can also enjoy my solitude as well. There’s no pressure. For this introvert, it’s the best of both worlds.
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Puri or Poori is the quintessential deep fried, puffed bread in the Indian subcontinent made with whole wheat flour dough. Of the many variations like Luchi, Bhatura, bedmi, etc., Vade is the Maharashtrian special. These unique pooris are traditionally made of rice flour (also called Tandalache Vade), and sometimes with a mix of various lentil and cereal flours. The classic combination is to pair the Rice Puri with a robust curry, especially that of legumes/sprouts/lentils or with an usal. The recipe of this spiced Rice Vade is not that difficult and can be made in place of your regular wheat puris too, once a while.

About Rice Puri

Whenever I make Rice Puri or bhakri at home, I usually make the black peas curry or Usal that goes as a perfect accompaniment with these breads.

As rice is called as ‘tandul’ in Marathi, the Rice Poori is also referred to as the Tandalache Vade in Maharashtra. You can also call them as Rice Vada (singular) or Rice Vade (plural).

But don’t confuse Vade with the vada, which can be varieties of batter-coated spiced fritters like Batata Vada, Dal Vada, Sabudana Vada and the likes, or the popular South Indian savory donut Medu Vada.

Rice Vada is also a specialty in the Malvan-Konkan regions of the Indian coastal belt. Gluten free and vegan too.

Make these rice vade and pair them with a sprouts or legumes curry or usal accompanied with onions, lemon slices or a pickle and a serving of the refreshing Solkadhi.

More on Rice Vada

The main ingredient in these Vade is obviously the rice flour, which is mixed with spice powders like coriander, cumin, fennel, fenugreek and salt. This mixture is then kneaded into a smooth and even dough with hot water. Finally, the dough is kept to rest for about half an hour or more.

This is how even my mother makes Rice Puri as well as rice bhakri (rice flatbread). The only modification is that the bhakri dough does not have spices. One of the incentives to opt for gluten free flours like rice or millet flour is that the kneading time reduces. Thus, a rice flour dough is made faster than a whole wheat flour dough.

There can be some variations in the preparation of the Rice Vada. Mine is a quick and easy recipe. It does not have urad dal (black gram) flour and gram flour as well. Hence, not the typical Malvani Vade.

The crisp outer texture and the soft inner texture makes the Rice Vada a perfect bread for any coconut-based curry or vegetable dish. Vegetarian options also include pairing these with vatanyache sambar/usal or vatanyachi amti.

Step-by-Step Guide
How to make Rice Puri

Prepare dough

1. Mix the spice powders – 1 pinch fenugreek powder, ½ teaspoon coriander powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder and salt with 1.5 cups of rice flour in a bowl.

2. Heat 1.5 cups water till its begins to boil. Add the hot water to the rice flour mixture and with a spoon, stir well. 

Cover the bowl with a lid and keep it for 20 to 25 minutes or till the mixture become warm.

3. Add 1 teaspoon oil or ghee to the rice flour mixture. Begin to mix everything with your hands.

4. The mixture will be a bit hot or warm while kneading. Knead till smooth and even keeping in mind that the heat can be handled by you.

Apply a little oil on your palms while kneading. Cover and let the dough rest for 25 to 30 minutes or more, till it cools completely.

Make Rice Puri

5. Make small or medium balls from the dough. Keep the balls covered with a lid. Keep oil for deep frying in a kadai or pan. 

Then, apply some oil in your hands or on the ball. Place the ball on a zip lock bag or plastic sheet.

6. With your fingers or palms, flatten the ball to a round size till you get the shape of a poori. The poori should not be thick nor thin.

7. Apply more oil if required while flattening the dough. You can also keep the dough between two sheets of plastic or zip lock bags and then roll gently with a rolling pin.

Fry Rice Vada

8. Gently remove the puri from the plastic sheet and slide into the hot oil.

9. Add only 1 or 2 puris, depending on the size of your kadai. Wait for the puri to begin puffing up. Then, gently press and nudge the puri in circular motion, so that it puffs completely.

10. With a slotted spoon, turn over the puri and fry the other side. On this side also, you can press and nudge the puri, if it did not puff completely the first time.

11. Flip the puri once or twice more, till you see a pale golden color.

12. Remove and drain the puris on paper towels to remove excess oil.

13. Serve Rice Puri or Rice Vada hot with any beans or legumes curry like usal or amti.

More Similar Recipes To try!Moderate • 4 hrs 40 minsIndian BreadsMangalore Buns (Sweet Banana Buns)Moderate • 8 hrs 30 minsNavratri & Fasting RecipesSabudana Thalipeeth | Sabudana Roti30 minsIndian Breadsjowar roti50 minsIndian Breadsbajra roti | bajra bhakri

South India has myriad ways in which it uses lentils and vegetables, just like the rest of India. Also, each region in South India has its own way of preparing dishes with dals and veggies being the hero ingredient in them. One such preparation is the kootu, which is typically a lentil dish with any vegetable, coconut, herbs and spices. This Cabbage Kootu is a delicious variation made with cabbage, moong lentils, coconut and spices.

What is Kootu

Call it ‘Kootu Curry,’ ‘kootukari’ or ‘kootu,’ this traditional dish from the South Indian cuisine simply means a thick vegetable and lentil/legume curry. When literally translated, ‘kootu’ means ‘a combination/mix.’

Hence, a typical kootu recipe would primarily mean a mix of veggies, legumes or lentils simmered in a lightly spiced coconut gravy. Kootu is a classic dish which is a part of many religious festivals and also special occasions like weddings, etc.

The vegetables range from cauliflower, cabbage, green beans to raw banana, elephant foot yam to White Pumpkin, yellow pumpkin, bottle gourd, snake gourd, chow chow. Various mix vegetables, leafy greens are also preferred to make kootu.

The lentils and legumes like black chickpeas, black eyed beans, chana dal, tur dal, moong dal, etc are some varieties that are commonly included. One of the variant is this Cabbage Kootu made with yellow moong lentils and cabbage.

Since the dish is South Indian in nature, the preferred cooking fat used for this dish is coconut oil. Along with this, other staple regional ingredients that are added in a kootu are fresh coconut, curry leaves and mustard seeds. The flavor profile of this dish is towards the non-spicy bit, sometimes slightly sweet too.

About Cabbage Kootu

This Cabbage Kootu, which also has a ground coconut paste and spices, is of thick consistency. Just like a kootu is supposed to be. I cook both the cabbage and the dal together, but you can cook them separately as well. You can cook both these in a pressure cooker with just 1.5 cups of water.

I also prepare the Cabbage Kootu with moong lentils. However, you can use tur dal (pigeon pea lentils) or half-half both of moong dal and tur dal as well. I would also mention that the taste of cabbage in this dal is not that prominent.

Cabbage Kootu is also a vegan recipe since all the ingredients used in preparing this dish are plant-based. In addition to this, another mix vegetables and lentil curry recipe that is common at my home is this Poricha Kuzhambu.

This recipe of Tamil Nadu style Cabbage Kootu is quite easy. You can cook the lentils and cabbage together in a pot on the stovetop (like in this recipe), Instant Pot or a stovetop pressure cooker. It tastes amazing with a basic steamed rice, a side of some veggie stir fry/roast, a pickle and some papadums.

Step-by-Step Guide
How to make Cabbage Kootu

Cook Cabbage and Moong Dal

1. Rinse ½ cup moong dal a couple of times in water. Then, add the lentils in a thick bottomed pot or pan.

2. Next, add 2 to 2.5 cups chopped cabbage. Also, add ¼ teaspoon turmeric powder.

If you prefer, cook the moong dal and cabbage in a 3 litre stovetop pressure cooker with 1.5 cups water on medium heat for 3 to 4 whistles. When the pressure falls naturally in the cooker, then only open the lid.

If you have instant pot, cook the lentils and cabbage with 1.5 cups water on manual mode on high pressure for about 10 minutes. After the pressure cooking is complete, let the pressure drop naturally – about 20 minutes and then open the lid.

3. Pour 2 to 2.25 cups water.

4. Place the pan on a stovetop. Cover it with a lid.

5. Simmer on medium or medium-low heat till both the moong dal and cabbage are cooked.

6. Check and stir at intervals, while the cabbage and dal is cooking. If required, you can add more water.

Make Coconut Paste

7. Take ¼ cup grated fresh coconut, 1 to 2 chopped green chilies (½ to 1 teaspoon chopped) and 1 teaspoon cumin seeds in a chutney grinder jar.

Add 2 to 3 tablespoons water. To make the kootu taste spicier, add 3 to 4 green chilies.

8. Grind to a smooth and fine paste. Cover and keep aside.

Make Cabbage Kootu

9. The moong lentils need to be softened well and become mushy. Mash the moong lentils with a spoon. There should not be any separately visible moong dal.

Cooking moong dal and cabbage takes about 40 to 45 minutes on medium-low heat in a pan on the stovetop.

10. Now, add the prepared coconut paste.

11. Season with salt.

12. Mix very well. Add some water at this step, if the dal looks very thick.

13. Simmer on low heat for 4 to 5 minutes. Stir at intervals so that the dal does not stick to the bottom of the pan.

14. Then, add 2 teaspoons rice flour. Rice flour is optional and you can skip if you want. It is used for thickening.

15. Mix very well and cook the kootu for 5 to 6 minutes or till the dal comes to a gentle boil.

Stir while dal is cooking, so that the lentils do not stick to the base of the pan. Switch off the heat and cover the pan.

Temper Cabbage Kootu

16. In a small frying pan, heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

17. Fry till the mustard seeds crackle and the urad dal turns golden. Instead of coconut oil, you can also use sesame oil (gingelly oil), peanut oil or sunflower oil.

18. Then, add 10 to 12 curry leaves and a pinch of asafoetida. Stir and switch off the heat.

19. Pour the tempering with the oil in the Cabbage Kootu. Cover the pan for 5 minutes so that the tempering flavors infuse in the kootu.

20. Add 2 tablespoons chopped coriander leaves and mix well. Coriander leaves are optional and you can skip if you do not have.

21. Serve Cabbage Kootu hot with steamed rice.

Expert Tips

For the best flavor and taste, preferably make the cabbage kootu with unpolished moong dal. Make sure that the mung lentils are within their shelf life and not old.Instead of green cabbage, this recipe can also be made with purple cabbage. Cook the moong dal till it is nicely softened and becomes mushy. The lentil grains should not be separately visible.This recipe has the use of rice flour in it to thicken the curry. You can skip it, if you want.To make the tempering, you can also use sesame oil, peanut oil or sunflower oil in place of coconut oil.Garnishing can be done with some chopped coriander leaves. If it’s not there at your home, don’t add it.More South Indian Lentil Varieties To Try!Moderate • 8 hrs 55 minsChickpeas RecipesKadala Curry | Kadala KariModerate • 30 minsDal (Lentils) & LegumesTomato Pappu | Tomato Dal25 minsDal (Lentils) & Legumesparippu curry recipe, how to make parippu curry | moong dal curryEasy • 30 minsDal (Lentils) & Legumesdrumstick dal