Ragi pud (Gundpokal or Appum)

This is another raagi recipe – the best thing about this is it uses urad daal (uddin bele) and ragi. So it is a dish that has high protein and iron. And it is tasty too.


1 cup udid dal, 1 ½  cups ragi flour, 1 tablespoon gram dal (chana daal), 1 teaspoon  methy seeds, salt to taste.


  • Soak udid dal for 4 – 5 hours along with gram dal and methy seeds.
  • Grind the above to a fine batter in a grinder.
  • Mix ragi flour to it to get a batter of idli consistency.
  • Keep it for for 4-5 hours.
  • Now add salt for taste and mix well.
  • Transfer to hot appum tawa (puddin mune or paddin mani) cavities by adding one spoon oil to each cavity and bake on low fire by covering with steel cover.
  • After baking one side remove the cover and turn each of the appum (pud) upside down and bake the other side for 1-2 minutes till crisp and golden brown in color.

Tips and Tricks:

  • You can ferment the ground mixture by placing in oven with just oven light on.

Typically Served With:

Serve hot with coconut chutney


One Response

  1. Hello Harsha,

    I am Anupama,born and brought up in Bijapur.I am pleased to see my familiar nomenclature ‘pud’.I shall try this dish.

    Thank you

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