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Sarva pindi
Rice flour and peanut flatbread
సర్వ పిండి: Telangana's crisp pan-baked rice-flour bread with peanuts and chana dal
Sarva pindi, also called ginne appa or tapala chekka, is a thick, crisp rice-flour bread from rural Telangana, pressed by hand into a heavy pan, studded with holes and baked slowly in oil until the base is golden and crunchy. The dough is full of soaked chana dal, peanuts, sesame, green chilli, curry leaves and coriander, so every bite is savoury and nutty. It is the snack that waits on the stove when children come home from school, and a favourite for Sankranti and long train journeys because it keeps well. Chef's tip: press the dough into a cold pan, not a hot one; it spreads evenly and the holes stay open as it heats.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- 9 oz rice flour
- 2 tbsp chana dalsoaked for 30 minutes and drained
- 3 tbsp raw peanutsroughly crushed
- 1 tbsp white sesame seeds
- 1 onionfinely chopped
- 3 green chilliesfinely chopped
- 1 tsp ginger-garlic paste
- ½ tsp red chilli powder
- 1 tsp cumin seeds
- 12 curry leaveschopped
- 3 tbsp fresh corianderchopped
- 1 tsp salt
- ¾ cup warm waterabout
For cooking
- 5 tbsp groundnut oil
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Method
0/7 doneStep 1: Mix 9 oz rice flour, 2 tbsp chana dal, 3 tbsp raw peanuts, 1 tbsp white sesame seeds, 1 onion, 3 green chillies, 1 tsp ginger-garlic paste, ½ tsp red chilli powder, 1 tsp cumin seeds, 12 curry leaves, 3 tbsp fresh coriander and 1 tsp salt in a bowl.
Step 2: Add ¾ cup warm water little by little and knead into a soft, slightly sticky dough that holds a fingerprint without cracking. Divide into 2 portions.
4 minStep 3: Spread 1 tbsp of 1 tbsp groundnut oil over the base of a cold, heavy 22–24 cm pan (a deep iron or non-stick pan is ideal). Put one portion in the middle and, with oiled fingers, press it out evenly to cover the base, about 5 mm thick.
Step 4: Make 6–8 holes right through the dough with your finger and spoon 1 tbsp of 1 tbsp groundnut oil into the holes and around the edge. Common mistake: skipping the holes; they let heat and oil reach the middle, without them the centre stays doughy.
Step 5: Cover and cook over a low-medium heat for 8–10 minutes, until the edges pull away from the pan, the top looks dry and the base is deep golden and crisp; you'll hear a steady low sizzle.
10 minStep 6: Flip it carefully, drizzle a little more of the remaining ½ tbsp groundnut oil around the edge and cook uncovered for 2–3 minutes until the second side is spotted golden. Repeat with the second portion.
13 minStep 7: Cut into wedges and serve warm with tea or a dollop of peanut chutney.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 10 g
- Carbs
- 58 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sarva pindi take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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