Sarva Pindi | Ginnappa ~ Andhra Special | How to make Sarva Pindi Step By Step Recipe | Indian Cooking Challenge - February
Ingredients
- 1 cup (165 grams) Rice Flour
- 1/4 cup Sesame Seeds
- 2 tbsp Roasted Peanuts soaked little less than 1/4 cup
- 5 - 6 Green Chilies / Green Chili Paste coarsely ground - 3/4 tbsp
- 1 tsp Cumin Seeds / Jeera
- 1 medium size clove Garlic
- 1/3 – 1/2 cup Onions finely chopped
- 1/2 tbsp Green Onion chopped (heaps / loosely packed chopped Green Onion - 1/4 cup)
- 1/2 cup Coriander Leaves / Cilantro (tightly packed, chopped)
- 5 - 6 Curry Leaves chopped
- Salt to taste
- 1/3 cup Water may need little less than this
- 2 - 3 tsp Cooking Oil per pancake
Instructions
How to make Sarva Pindi
- Wash sesame seeds in warm water.
- Roast the peanuts, remove the skin by crushing with your hands. Make sure the peanuts are split, as otherwise it will be difficult to pat them down. Then, soak the peanuts in water. This can be approximately 10 minutes during your prep work.
- Coarsely grind green chilies, 1/2 chopped onion, garlic, jeera, and salt to a fine paste. Wash and chop the herbs.
- In a bowl, take rice flour, add chili and onion pastes. Mix until the pastes are nicely blended into the flour.
- Add peanuts, remaining chopped onions, herbs and mix well. Taste the flour and adjust the seasoning. You can add a little chili powder if it is not spicy enough.
- Gradually add some lukewarm water to make a soft dough. The dough should be like chapati dough.
- Divide the dough into 3 equal parts and make round balls.
- Rub a 10” frying pan with 1 tsp cooking oil.
- Take one of the dough balls and press it into a flat cake in the pan. Use your fingers to press the cake. The thinner the cake, the crunchier it will be. Using your index finger, make holes to the cake.
- Sprinkle or lightly brush 1/2 - 1 tsp cooking oil on the pancake. Or, you can pour little cooking oil in the holes.
- Put the pan on medium heat, cover, and cook it for 5 minutes.
- Remove the cover, reduce the flame to medium low - low heat and cook for 10 minutes or until the cake is light golden brown in color. Move the pan around every 2 - 3 minutes for even cooking. This can be achieved by moving the pan to the sides so that all the sides are evenly cooked.
- Flip the cake over and cook for another 2 & 1/2 minutes. Remove from the pan.
- Let the pan cool and repeat the same steps for the rest of the dough balls.
Notes
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 cooking 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 approx. 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.
Variation: Peeled and grated bottle gourd can also be added to the dough. If using bottle gourd, you can use only chili powder instead of green chilies.
Also, you may not require any water to make the dough, as grated bottle gourd releases water.
This is served hot and tastes hot. It becomes a little soft after it cools. It still stays good for one day in an air tight container and need not refrigerate it. If you use bottle gourd it has to be eaten the same day.
The same dough can be used to make garelu / chekkalu / nipattu. Make discs and deep fry it.
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