Sarva pindi a savory pan cake is an authentic telangana dish. The origin of the name for this dish is interesting, here “Sarva” means a deep vessel and “pindi” means dough. So you are basically cooking dough/batter in a vessel! My mom used to make it on rainy days and we would enjoy them with hot cup of tea.

Sarva Pindi

(Spicy Rice Flour Pancakes)

Sarva pindi a savory pan cake is an authentic telangana dish. The origin of the name for this dish is interesting, here “Sarva” means a deep vessel and “pindi” means dough.  So you are basically cooking dough/batter in a vessel! My mom used to make it on rainy days and we would enjoy them with hot cup of tea. 

The recipe is very similar to the chekkalu recipe I posted last month. The only difference is this one needs a lot of patience as we cook this on low flame.   

Ingredients:-

Rice flour - 1 cup

Channa Dal/Urad dal Fistful

Green Chilli paste 1 tsp

Onion - 1 finely chopped

Curry & Coriander leaves - Few finely chopped

Chilli powder - 1 tsp

Ginger garlic paste 1 tsp

Warm Water as needed

Salt to taste

Oil for frying

Method:

Soak channa dal for 30 mins. Drain it and put it in a mixing bowl along with chilli powder, onion , green chilli paste, ginger garlic paste, curry leaves, coriander and salt and mix everything thoroughly. Add flour and make dough using very little water (Remember not to add too much water, few drops would be enough. The more water you add the dough becomes gooey and it gets difficult to work with)

 

Grease a non stick pan and place the dough in the center and press gently on the pan with your hand into round shape. 

Make small holes all over and add oil on top of it. Cover with a lid and cook on slow flame for 15 minutes till it is golden brown colour and look crispy. 

Flip over and cook for another 5 minutes without the lid. Serve hot sarva pindi with any pickle and some masala chai!