Sarva Pindi Recipe

Name: Sarva Pindi Recipe (Andhra Rice Pancake Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Rice flour; 2 tbsp Split Yellow Channa Dal; 2 tbsp Sesame Seeds; 1 no Green Chilli (finely chopped); 1 medium Onion (finely chopped); 1 sprig Curry leaves (finely chopped); 1 tsp Chilli powder; Water as needed; Salt to taste; Oil for pan frying

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Sarva pindi is a crispy and flavourful savoury snack that is popular in Telangana. It is made with rice flour, channa dal, and a mix of basic spices. It is known for its bold flavours and crispy texture that makes perfect for breakfast, or an evening snack. This is a must try recipe if you love bold and traditional South Indian flavours.

Sarva Pindi Recipe

I came to know that this is a typical Andhra recipe. They have it as a snack or for breakfast. Even though it takes time to make, it is so worth the try. I mean if you love to try out recipes from different place then you can give a shot.

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About Sarva Pindi
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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The taste of sarva pindi is very similar to masala vadai. But its unique preparation and flavours makes it taste even more delicious.

About Sarva Pindi

Sarva pindi, also known as Ginne Appa, is a traditional rice flour pancake that is popular in the Telangana region of Andhra Pradesh, India.

The term "Sarva" refers to a pot and "Pindi" means flour, while "Ginne" is a vessel or bowl and "Appa" means snack. Basically, it's a flavourful rice flour dough cooked in a round pan to make a crispy and satisfying snack.

Sarva pindi is a lot like Akki roti from Karnataka, but is made with its own Telangana twist and flavours.

Unlike akki roti, it is made with hot water to form a soft dough. Sarva pindi is made with room temperature water that has its unique texture, spices and preparation method.

Similar Recipes

This savoury pancake is so simple, wholesome and utterly irresistible. It's so crispy, spicy and packed with protein from lentils. It makes a perfect choice for breakfast, tiffin or evening snack.

Serve it hot with coconut chutney or a cup of tea, coffee. And you've got a snack that is both delicious and traditional.

Ingredients

Rice flour : Rice flour is a gluten free flour that forms the structure of the dough. When cooked slowly, it becomes crispy on the outside and stays slightly soft inside.
Channa dal : Channa dal adds a pleasant crunch and a mild nutty flavour to the roti. It is also rich in protein and makes the sarva pindi filling and wholesome.
Sesame seeds : Sesame seeds add a nutty aroma and flavour that enhances the overall taste of the roti.
Green chilli : Green chilli provide fresh heat that balances the flavours beautifully.
Onion : Onion adds mild sweetness and crunchy bite to the roti. When cooked, they become soft and caramelized.
Curry leaves : Curry leaves is an aromatic herb that adds distinct South Indian flavour and elevates the taste of the pancake.
Chilli powder : Chilli powder adds extra spice and a lovely red color to the roti.
Water : Water is used to bind every ingredient together to form a soft dough.
Salt : Salt enhances the overall flavour of the ingredients and balances the spice taste.
Oil : Oil is used to cook the sarva pindi evenly and crispy. It also prevents the pancake from sticking to the pan. You can use any oil of your choice.

Step by Step Pictures

1)Soak channa dal for 15 mins. Strain it and put it in a mixing bowl along with chilli powder, sesame seeds, onion , green chilli, curry leaves and salt.

2)Mix this really well.

3)now add in rice flour.

4)Pour enough water to make it into a soft dough.

5)Knead the dough till soft.

6)Take a non stick tawa and drizzle 1 tblspn of oil. Instead of tawa or skillet, you can use iron kadai as well.

7)Take an orange size dough and press it over the tawa with your hands till it gets even.

8)Make sure it is in even thickness.

9)Using your finger makes small holes in the centre.

10)Now place the tawa on medium to low heat.

11)Drizzle oil all over the sarva pindi including the holes.

12)Cover with a lid. Let it cook for 15 -20 min on a slow flame till it is cooked.

13)it will get crispy on the bottom and top will be steamed and cooked.

14)If you need you can flip over and cook or else remove and serve with chutney.

15)Enjoy.

Expert Tips

Fresh ingredients : Use fresh and good quality ingredients like rice flour and channa dal for the best taste and texture. Fresh flour gives better crispiness and flavour.

Cook on low heat : Always cook sarva pindi on low to medium heat. Slow cooking helps it become crispy outside and evenly cooked in the center.

Variation : There are many variations of sarva pindi in Telangana. Some people like to add roasted peanuts, grated carrot or bottle gourd to the dough. This makes the pancake even more flavourful, nutritious and filling.

Storage : Let the sarva pindi cool completely before storing it in an airtight container. It stays fresh at room temperature for 2 to 3 days.

Serving: Serve the crispy sarva pindi hot with coconut chutney, a cup of tea or coffee for a classic South Indian combination. Sarva pindi is also a great travel friendly snack. Its crispy texture and long shelf life make it perfect for everyday snacks or munching during trips.

FAQ

Q. Why do we make holes in sarva pindi ?

Making small holes in the sarva pindi helps the heat reach evenly through the pancake while cooking. This ensures that the pancake cooks uniformly and becomes extra crispy on all sides.

Q. Why is my sarva pindi not crispy ?

This usually happens if the flame is too high or if the dough has too much water. Cook it slowly on low to medium heat to dry out evenly until it achieves that perfect crispy texture.

Q. Is sarva pindi healthy ?

Yes ! Sarva pindi is a healthy, vegan and gluten free snack. It is made with rice flour and lentils that provide energy, fiber and protein to your meal.