Soak channa dal in water for 30min.Now take a bowl add soaked channa dal remove water, gingergarlic paste,onion,salt,red chilli powder, sesame seeds,curry leaves,green chillies chopped,Rice flour mix well then add enough water to make a soft dough.
Take a pan add little oil, take a hand full for dough and make a ball spread all over the pan equally.Make a small holes all over add oil on top of it and cover it with a lid and cook in slow flame till it is golden brown colour.Can cook both the side if needed.
4.0 stars based on
35 reviews
Prep time: Minutes
Cook time: Minutes
Total time: 1 hour 30 min
No Value
Serving size: 1 medium slice
Calories per serving: 250
Fat per serving: 12g
Ingredients:
Thinly-sliced apples:
6 cupsWhite sugar:
3/4 cup
Directions:
Sarva pindi is a savory pancake made of rice flour, channa dal (lentil) and spices to make it a delicious and healthy dish. What does sarva pindi actually mean? This word is divided into two Sarva which means a deep pot or pan and Appa means a cake sort of preparation. Hence the word to word translation of Sarva pindi is the pan cake.Sarva Pindi pancake is one of the ethnic dishes from the Telangana cuisine. Telangana cuisine was once the so called underrated rustic, spicy, pungent cuisine and is now getting the recognition it truly deserves.
Recipe of Sarva Pindi spicy rice Flour pancake
Ingredient Name
Quantity
Unit
Curry Leaves
1
Bunch
Sesame Seeds
1
Tablespoons
Ginger Garlic Paste
1
Teaspoons
Red Chilli Powder
1
Teaspoons
Onion
1
Numbers
Channa Dal
1/2
Cup
Oil
Rice Flour
250
Grams
Salt
as needed
Green Chillies
3
Numbers
Water
as needed
Directions
Soak channa dal in water for 30min.Now take a bowl add soaked channa dal remove water, gingergarlic paste,onion,salt,red chilli powder, sesame seeds,curry leaves,green chillies chopped,Rice flour mix well then add enough water to make a soft dough.
Take a pan add little oil, take a hand full for dough and make a ball spread all over the pan equally.Make a small holes all over add oil on top of it and cover it with a lid and cook in slow flame till it is golden brown colour.Can cook both the side if needed.
In Maharashtra we prepare this pancake with mix flours as Atta, rice flour, Besan, Jowar atta,Bajra atta with lots of onion,green coriander ,chilli .We call this as Thalipeeth it is served with fresh homemade butter.This is also a nice variation
dharshini
•
Mar 6, 2010
dont need to grind the channa dhal.. just soak and add it . to the add said items
dharshini
•
Mar 6, 2010
u dont need 2 grind the channa.. just soak it and add.
Prashanth
•
Sep 5, 2009
This is my favorite snack dish as a kid - even to this day. Thanks for posting this Chef. Keep up the good work.
And, for those who were asking if the chana dal should be ground to a paste - no, you dont. The crispy chana dal at the end give an added punch.
sonal
•
Aug 8, 2009
i saw the video, chana dal is not grinded and vah chef took very less around 1/4 cup of chana dal.
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5 Comments
And, for those who were asking if the chana dal should be ground to a paste - no, you dont. The crispy chana dal at the end give an added punch.