Pud (salty appam or gundpokal)

Pud is a snack that is very commonly made for breakfast. This is made from Udad daal (uddin byaale) and the speciality of this is that the ratio of rice to daal is 1:1. This makes this a high protein snack (lesser carbohydrates than its counterparts like idlis, dosas etc). We get a different pan/tawa to make this. It has five or eight cavities to pour the batter and cook it. The pud is shaped like a ball.


Udid dal (uddin byali) 2 cups, rice or rice flour 1 ½ cups, ½  teaspoon menthe seeds (fenugreek seeds), ½ teaspoon cumin seeds or powder, 1 tablespoon gram dal (chana dal, kadli byali).


  • Soak udid dal and rice + methe seeds + gram dal separately overnight. (or for 7 – 8 hours)
  • Grind into fine batter separately and then mix together to have semisolid consistency (like idli batter).
  • Allow the mixture to ferment for 5 -6 hrs.
  • Heat pud tawa ( pud mune) by placing 1 spoon oil in each cavity.
  • When oil gets hot, place 1 table spoon batter in each cavity, close the mune with a steel lid and cook on low fire for 5 minutes. Remove the cover, put ¼  spoon oil on top of each pud and turn upside down to cook the other side. Allow to cook for 1-2  minutes till golden brown.
  • The round golden brown puds are ready to serve.

Typically Served With:

coconut chutney.


One Response

  1. Thank you very much. Missing this stuff the last 15 years!

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