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The Recipe has many names but there is something unanimous about it; it is undeniably tasty. Sarva Pindi is a regional delicacy of Telagana. And very famous. It is made with Rice flour and various spices in a Kadai so it shapes up like a bowl. It is usually served for breakfast but perfect for any meal. It is also available street side in some places.
Sarva Pindi is also made on fry pan (In fact a special iron Roti pan called Rottela Penam). It is then called 'Karapu Rotte' means Spicy Roti. There are few other ways to cook it. If it is cooked in a vessel it is called Ginne Appa. Basically it is called as Appa along with the vessel name:-). Cooking in different vessels gives different textures but overall taste is similar. For now I'm gonna concentrate on this Kadai Technique.
Mini version for my lil one
The Kadai Roti has a crispy bottom with a soft top layer and spicy and is usually served with Yogurt and Pickle on the side. The chanadal(Split bengal gram/senagapappu) in the dough adds extra deliciousness.In fact my son loves these Roti because of Chanadal. Also coarsely ground onions are important in this recipe.The recipe takes more chillies and taste enhances when it's spicy. Making these in an Iron pan will give em a great crispy texture.If you like Roti to be crispy you have to press Roti thinner and pressing it thicker results in softer Roti.Also using more oil makes it crispy n very tasty.Me n my son loves crispy and husband loves it thicker. Even though I dread to use more oil, for my son I use oil generously n for me moderately.
I have grown up eating these Roti for my breakfast a lot. In Fact this is my fav breakfast of all. My mom makes awesome Rotis which are huge, sinfully delicious. I still remember the a stainless steel dish full of these Rotis which was kept in the Kitchen and coming back from school I would be attacking em. By evening they will become lil chewy but even tastier and I love em. Even the next day, until the dish gets empty that would be my favorite snack to munch on. By the way she makes em on Fry pan( Karapu Rotte) which are little different from Sarva Pindi as there is no steaming involved. Also frying on Pan gives different texture.But the dough is same.Some how along the way I got used to the Kadai version more than the frying version. I will share that recipe next time.
Pic. of crispy bottom side of Roti
Servings:
Two (2)
Total time:
45 minutes
Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
- 1.5 cup Rice flour
- 1/2 tbsp Cumin seeds
- 1 tbsp sesame seeds
- 3-4 sprigs of curry leaves
- 8 Green chillies ( I used about 4 serrano chillies) or adjust
- Salt to taste
- 1/4 cup Chana dal ( Split Bengalgram/ Senagapappu)
- 1 big onion
- 1 tbsp ginger garlic paste
- Grated bottle gourd (optionally)
Sarva Pindi/Ginne Appa Recipe
- Soak Chana Dal ( Senagapappu) in a bowl for 20 minutes. Use warm water to fasten the process.
- Chop onions to medium size cubes and keep aside. Chop green chillies into medium size pieces.
- Take a wide bowl and measure rice flour into it.
- Add Cumin seeds, Sesame seeds, Curry leaves, salt to it. If you have ginger garlic paste add it.
- Now blend together green chillies, ginger garlic ( if you do not have paste) and make a paste. To the paste, add onion pieces and pulse the jar few times. We want onions to be coarse and want to see little pieces of em but not a smooth paste.
- Add this mixture to the Flour.
- Now add soaked Chana dal to it.
- Now mix the flour with hands to mix all ingredients well.
- You can add 1/2 cup of grated bottle gourd to the flour. It makes em yummy. Traditionally only Bottle gourd is added but you can add other veggies of your choice.
- Now add water gradually and make a dough. The dough should be little soft but not too soft.When you press with hand it should move easily.
- Now take a big piece if dough, flatten it like a disc.
- Take a kadai and spread with teaspoon oil. New Update : I bought Lodg Cast Iron Wok
and started making Sarvapindi in this. It's worth it. Iron Kadai is good for health. Especially for anaemic people. I threw away all my other Kadais after buying this. I use this for making curries, stir frys, deep frys and what not. More over it will never turn ugly like allumininum Kadai.Cleaning is easy.This one is a keeper. It's my everyday wok. I keep this wok and the Lodge Cast Iron Pan
and work parallel with both.By the time one roti is done, other one is cool to touch to make one more Roti. I own the small pan due to it's weight. If its not a big deal suggest to buy 12 inch pan with double handle as it's perfect. With Iron Kadai you get even better, tastier Roti.
- Take Dough and place in the center of tge Kadai. Start pressing with the back of your palm in all directions to spread it. Tilt Kadai lil bit to make it easy.Wet your palm in between to prevent dough sticking to your hand. Try a small Appa if its your first time.
Mini Sarvapindi for my lil one made in Appe pan
Fry pan version - Try to press evenly to ensure even cooking.
- Make holes all around and in the center.
- Now heat the stove to medium high.
- Place Kadai on the stove and top it with a tablespoon oil. Move pan to spread oil all around.
- Cover the Kadai and cook till bottom is browned.
- Add more oil if needed. My mom uses generous amounts of oil and her Rotis are soooo tasty. I have no problem eating em But When I make em I dread to use more oil. So use oil as per your preference.
- When bottom is browned, lift it with a spoon all around and take it on to a plate.
- You can flip roti in the Kadai and leave it for couple minutes to make it extra crunchy. This step is optional.
- Now enjoy Sarva Pindi with Yogurt and if you like spicy, with Pickle.
Tips:
- You can also use a non stick pan which is little deep to make this Roti.In fact non stick pan makes it nice and crispy all around and cooks it faster.Use medium heat with non stick pan.
- Use oil per your preference.More oil makes it tastier and crispy though.
- Adjust chillies per your preference.It tastes better with more chillies. You can also use chili powder instead.
Related Recipes:
- Karapu Appalu ( Spicy Deep fried rice flour Rotis)
- Pindi ( Steamed Rice flour Breakfast)
- Jowar (Jonna) Karapappalu
- Sorakya Sarvapindi ( Lauki/ Opo Squash Rotis)
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