Breakfast · Telangana

Sarva Pindi

Telangana's crisp rice-flour pancake with peanuts, chana dal and sesame, pressed into a pan by hand and dotted with holes.

Prep 15 min · Cook 25 min · Total 40 min + 1 hr soak · Serves 4

Ingredients

Dough

• 2 cups Rice flour
• 2 tbsp Chana dal, soaked 1 hour
• 2 tbsp Peanuts, soaked 1 hour
• 1 tbsp Sesame seeds
• 1 Onion, finely chopped
• 3 Green chillies, finely chopped
• 1 inch Ginger, grated
• 1 sprig Curry leaves, chopped
• 2 tbsp Coriander leaves, chopped
• 1 tsp Red chilli powder
• 1 tsp Salt

To cook

• 6 tbsp Oil

Method

1. Make the dough. Mix everything for the dough, then add warm water a little at a time to a soft dough, softer than chapati dough. Divide into 4.
2. Press into the pan. Grease a cold, heavy kadai or cast-iron pan. Press a ball of dough into it with wet fingers into a thin, even round.
3. Make holes. Poke 5 or 6 holes with your finger and pour a little oil into each and round the edge.
4. Cook. Cover and cook on medium until the base is golden and crisp and the top looks dry. Lift out, cool the pan under the tap, and repeat.

Tips

The pan must be cool each time or the dough won't spread. Eat it hot with tea, or with peanut or tomato chutney.