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+ servings
Bowl of senaga pappu laddu.

Senagapappu Laddu ~ Chana Dal Laddu

Chana dal laddu is an easy sweet prepared with chana dal flour, sugar and ghee.
Course Dessert, Indian Sweet
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 40 minutes
Servings 12 pieces
Author Usha Rao


  • 1 cup Chana Dal
  • ¾ cup Powdered Granulated Sugar check note
  • tsp Cardamom Seeds
  • ¼ - ⅓ cup Ghee I used ¼ cup


  • Wash chana dal and immediately pat dry with a kitchen towel. If time permits, dry on the kitchen towel for 10-15 minutes. DO NOT soak the dal. This step is optional.
  • Roast chana dal on medium flame until aromatic and golden brown. Do not burn the dal.
  • Spread on a plate and let cool.
  • Grind sugar and cardamom seeds to a fine powder and keep aside.
  • Grind roasted dal to a fine powder.
  • Mix together both the powders and taste the mixture for sweetness. Add more powdered sugar depending on how sweet you want the laddu.
  • Add ghee, mix well and shape the mixture into small balls. If the laddu doesn’t hold shape, add more ghee.
  • To make the binding easier, I added powdered sugar to chana dal powder, pulsed it once in the mixer, added ghee and pulsed it for few more seconds. Transfer to a bowl, mix everything well and then shape the laddus.
  • Yields dozen laddu, depending on the size.


  • Substitute - Black chana is a good substitute for chana dal. I did not use it but heard it is a good substitute. Or use besan ~ gram flour instead. Follow this recipe for besan laddu.
  • Sugar - I used ¾ cup powdered sugar but can easily use ¾ cup sugar, powdered. ¾ cup sugar = ¾ cup + 2 tbsp (almost 2 tbsp) powdered sugar.