Gundupangalus and Sunday Mornings

Sundays are all about heavy food, movies, lazing around, monopoly games and surely yawning to the fullest extent. In our home, like most Southie homes, Sundays are about rice. Rice in the form of either Dosas, Idlis or in this case - Gundupangalus (or their shorter name - Pud). I made them this weekend and here is the recipe for the same. Hope you enjoy making and eating them as much as I did.

Gundupangulu Recipe
Dosa Rice - 2 cups
Black gram dal - 1 cups

Split Green Gram dal(Moong dal) - 1/2 cup
Fenugreek Seeds - 1/2 tsn
Black Pepper powder - 1/4th tsn
Poha/Flattened Rice/Beaten Rice (the thicker variety) - 1 hand full
Water -  as required
Salt - to taste
Red Onions - 2, medium - finely chopped
Green chillis - 2, finely chopped
Soda bi carb - a pinch

  • Wash and soak the dosa rice, black gram dal, green gram dal and fenugreek seeds separately for atleast 8 hours. As I was preparing this for Sunday breakfast, I soaked them at 12 noon the previous day.
  • Once well soaked, they soften. Now grind them together to a mildly thick batter consistency (not as watery as dosa batter neither as thick as Idli between the two). Soak the poha for 1/2 minute and squeeze out the water with your hands, grind them and add to the batter as well. Check for consistency. If its too thick, add a bit more water. 
NOTE:  Never add too much  at a time while grinding. You can always add later to save you from any mishaps. Keep the batter in a fairly large vessel (it should at least be 1/4th portion bellow the level of the rim). I prepared my batter at 7 p.m on Saturday.
  • Add salt  to taste and pepper. Cover with a lid and keep in a warm, clean and dry place in your kitchen,most preferably on the counter. Let it soak overnight.
This is the consistency of the batter you need

  • The next day, (or at least 10 hours after fermenting the batter) chop the onions, chillies & coriander leaves and add to the batter with a pinch of soda bi carb. Mix gently like you would mix for a a fluffy cake. You want to preserve the air within the batter. Let it sit for 15 minutes.
Crunchy veggies go in!

  • Add oil (1/4th tsn in each cavity) in the Gundupangulu pan and let it heat on medium flame. Add the batter to the cavities to 3/4th its volume (they fluff up). 
  • Sprinkly drops of oil on top of the put batter in the cavities and cover the pan.
  • Let it fry for about a minute.
Tip: How do you know the gundupangulus are getting well fried? Check for a reddish colour on the sides of the batter that you have put in the cavities. It means that its done.

My gundupanagulus are fluffing up

  • Now flip them upside down with a spoon in the cavities and let them cook for another 1/2 miunte. Remove them from the pan with a spoon and serve with coconut chutney. 
Well fried Puds

Spongy on the inside and crispy on the outside
As it was a Sunday, I didn't venture out to get any fresh coconuts so I served them with kadale pudi ( Spiced fried gram dal powder) and slightly whipped home-made yoghurt. They tasted superb and it was a wholesome Sunday meal. 


  1. I could proably eat a dozen of these!

  2. The recipe looks nice and yummy. Though I could hardly pronounce the name (i tried a couple of times) :). Will stop by more often in this space and thanks for your tips for my blog.

  3. Good thing I'm part bengali then! Its pronounced like this - gun(like in "should") du(like in "do") pun(as you would say "pun intended") galu...gun-du-pun-galu.

    Thanks for stopping by,Barnali..Hope you like the blog:)


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