For this March month’s ICC- Indian Cooking Challenge, Srivalli chose Sarva Pindi, an authentic recipe of Andhra shared by Usha. Srivalli gave me this recipe; I never heard and tried this recipe. Srivalli suggested Rajani’s Amma Cheppindi post for reference. Through this link, I got a general idea about this recipe. Thanks for sharing this wonderful recipe with us.
Sarvapindi is known by different names as sarvappa, ginnappa etc. It is a very popular snack among the telangana people. The name ginnappa/ sarva pindi, is originated based on the cooking method involved in preparing this snack. Ginne or Sarva, means deep hallow cooking bowl, and appa or pindi means snack. It’s a savory pancake made of rice flour, channa dal (lentil) and spices to make it a delicious and healthy dish. Telangana cuisine was once the so called underrated rustic, spicy, pungent cuisine and is now getting the recognition it truly deserves.
After 3 trial, at last I prepared this recipe hope so its little bit look like as original…….
½ tbsp. Chana dal (half yellow chickpea) or roasted chana
1 tbsp. Roasted peanuts
2 tsp. White Sesame seeds
2 cup Rice flour
1 tsp. Green chillies and ginger paste
1 Onion (chopped)
5-6 Curry leaves (chopped)
1 tbsp. Green coriander (chopped)
Salt to taste
½ tsp. Turmeric powder
½ tsp. Red chillies powder
1 tbsp. Vegetable oil
Soak channa dal in water for 30min.or use roasted chana (chickpeas). Use roasted and removed the skin of peanut by crushing with your hands.
Now take a bowl add soaked and drain water from chana dal, peanuts, sesame seeds, ginger chilies paste, onion, salt ,red chilli powder, turmeric powder, curry leaves (chopped), green coriander (chopped), Rice flour mix well then add enough water to make a soft dough just like dough for chapatti.
Heat the 1 tbsp. oil in the non-stick pan, take a hand full for dough and make a ball spread all over the pan equally with the help of hand.
Make a small holes all over add oil on top of it and cover it with a lid and cook in slow flame for 15-20 minutes till it is golden brown colour and look crispy. Cook from both sides.
Serve hot hot sarva pindi with chutney or pickle.