Though we started making it, after the first one, we realized that Athamma is a pro when it comes to patting down rottis. So she finally made them, while I cooked.
Step by Step Picture Recipe for making Sarva Pindi
Athamma made those shapes, remembering her mom who used to make it this way!
Looks like this is a recipe that is typically done by approximation. One thing that we should remember is, for 1 cup of rice flour, we need to use at least 1/4 cup sesame seeds.
Be very liberal with herbs and cook it on low heat.
Sarvapindi is usually cooked in a very wide pan with a very liberal amount of oil on very low heat. The amount of oil mentioned is the minimum. For crunchier taste and, if one wants to indulge oneself, they can use up to 4 tsp. per pancake.
Cooking time might be appro 15 - 20 minutes. Most of the cooking is done on one side only, though I did on both
Along with peanuts, Channa dal - handful (soak for 2 hours in water) or Putnalu pappu - handful (no need for soaking) can also be used.
It is usually faster to use 2 pans to spread up the process.
This can be cooked only on low heat or you can adjust with medium to low.
I overlooked the pan part and cooked on a hollow tawa, and we pressed down the roti on a plastic sheet and transferred on to the hot tawa.