Sarva Pindi Recipe | How to make Sarva Pindi | Telangana Sarva Pindi

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sarva pindi. Sarva pindi is made with rice flour. Sarva pindi is a famous breakfast recipe from Telangan, India. Sarva pinid is a pancake prepared from rice flour, chana dal, and some spices of our choice. It is cooked in a deep, round shaped pan and to preserve the sanctity of the recipe. It is pertinent to make holes in the rolled out dough mixture before cooking it. It is served as a breakfast dish but I love to have it with my evening tea. With a little variations and different names, sarva pindi is prepared almost by all in Southern parts of India. Some call them Tappelattu, some call them as ginnettu. Some say thalipeet. But almost all of them are same. We get a special vessel to cook sarva pindi. If we do not have it we can always use a normal kadai.
Checkout for other simple tea-time snacks here:
Telangana Kudumulu
Namak Para
Roasted MoongDal
Thattai

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Sarva Pindi Recipe | How to make Sarva Pindi | Telangana Sarva Pindi
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 4

This traditional Telangana snack, known for its crisp texture and tantalizing spice blend, is made from a harmonious mix of rice flour, chana dal, sesame seeds, fresh herbs, and a medley of spices that promise to delight your taste buds.

Ingredients:

• 1 and 1/2 cup Rice Flour
• Salt to Taste
• 3 to 4 Green Chillis
• 2 tbsp Chana Dal
• 1 tbsp Sesame Seeds
• 1 Onion
• 1 tsp Red Chilli Powder
• 1 tbsp Oil
• 1 tbsp Ginger Garlic Paste(optional)
• 10 to 12 Curry Leaves

Procedure:

1. Chop onion and slit green chillis. Chop curry leaves also.
2. Soak chana dal for half an hour.
3. In a wide mixing bowl, add rice flour, salt and red chilli powder.
4. Add chopped onion and green chillis also.
5. Drain excess water from chana dal and add it too.
6. Add chopped curry leaves and sesame seeds also into it.
7. Mix all of them well.
8. Add water little by little to make a smooth and soft dough.
9. Need not knead the dough. It should come together into one mass unit.
10. Spread oil in a thick bottom kadai.
11. Take small portion of the sarva pindi dough and while patting with fingers spread it all over the kadai.
12. Sarva pindi should be in medium thickness only, it should not be too thick or too thin.
13. Make holes across the sarva pindi.
14. Add one spoonful of oil in the holes.
15. Cover and Cook sarva pindi on a low flame.
16. While checking in between gently move the kadai, so that the entire sarva pindi gets cooked.
17. When it is cooked completely the edges would leave the kadai.
18. This is the time when we have to either turn or transfer it to serving plate.
19. Turning and cooking is optional.
20. Some cook it on one side and serve. Whereas some cook on both sides and serve.
21. I prefer to cook both sides.
22. So flip it and cook for another minute or so.
23. Transfer sarva pindi onto a serving plate.
24. Do the same with remaining dough.
25. So we need to keep two kadais available to cook sarva pindi.
26. Enjoy sarva pindi with spicy chutney of your choice and a cup of tea.