Sarva pindi, also called ginne appa or tapala chekka, is a traditional Telangana snack named after the sarva, the heavy, deep pan it is cooked in. The dough of rice flour, soaked chana dal, peanuts and sesame is pressed by hand directly into the pan, and holes are poked through it so the oil can seep in and crisp it up.
The result is a large, round pancake that is crisp and golden on the outside and slightly chewy inside, with crunchy peanuts, nutty sesame and the aroma of curry leaves and coriander. It is spicy and very satisfying, a favourite evening snack in Telangana villages that is now served in Hyderabad's Telangana-themed restaurants.
At a glance
| Region | Telangana |
|---|---|
| Cuisine | Telangana |
| Diet | Vegan |
| Course | Snack |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice flour / chana dal / peanuts / sesame seeds / curry leaves |
Ingredients
- 2 cups rice flour
- 2 tbsp chana dal, soaked 1 hour
- 3 tbsp raw peanuts, lightly crushed
- 1 tbsp white sesame seeds
- 1 small onion, finely chopped
- 3 green chillies, finely chopped, or 1 tsp ginger-chilli paste
- 1 tsp red chilli powder
- 1/2 tsp cumin seeds
- 2 sprigs curry leaves, chopped
- 3 tbsp chopped coriander leaves
- 1 tsp salt
- 1 tbsp hot oil
- about 1 cup warm water
- 4-5 tbsp oil for cooking
Method
- In a large bowl combine the rice flour, drained chana dal, peanuts, sesame, onion, green chillies, chilli powder, cumin, curry leaves, coriander and salt.
- Pour in 1 tbsp hot oil and rub it in, then add warm water gradually to make a soft, non-sticky dough. Rest for 10 minutes.
- Spread 1 tbsp oil in a thick-bottomed kadai or sarva while it is still cold.
- Take an orange-sized portion of dough and place it in the centre. With wet fingers, press it out thinly and evenly over the base and slightly up the sides, about 3-4 mm thick.
- Make 5-6 holes in the dough with your finger and pour a few drops of oil into each and around the edge.
- Place the kadai on medium heat, cover and cook for 5-6 minutes until the bottom is golden and crisp.
- Flip it over with a spatula, drizzle a little more oil and cook uncovered for 3-4 minutes until both sides are golden brown and crisp.
- Remove, cool the kadai before making the next one, and cut into wedges to serve.
Tips
- Always press the dough into a cold kadai; a hot pan makes it impossible to spread.
- Thinner pressing gives a crisper sarva pindi.
- A handful of chopped soaked chana leaves or spinach is a popular seasonal addition.
Serve with
Hot tea, or a dollop of curd or peanut chutney.