Telangana Special sarvapindi

What sets Sarva Pindi distinct is that it is cooked slowly in a kadai until it is crisp and the liquid evaporates. The end product is a flavorful, crispy rice flour roti that keeps well for four to five days. Additionally, this Telangana rice flour roti utilizes chana dal, til, and peanuts to give it a crispy texture, in contrast to other rice flour rotis that use fresh vegetables.

Sarva Pindi is a snack that can be made in advance and used to be carried on the

long train journeys that were popular across India.

                                      

                                          About Sarvapindi

A heavy-bottomed kadhai or tava is a necessity for properly cooking Sarva Pindi. The best ones are made of cast iron, but in any case, choose a heavy-bottomed pot because the roti would burn but not cook through otherwise.
To produce a crisp roti that is cooked through, you should cook it on low to medium heat for ten to fifteen minutes. 

The dough needs to be both hard and pliable. It shouldn't be particularly soft, but you should be able to pat it into a lovely circular shape. When cooking the rice roti, if the dough is too soft, it will adhere to the kadhai and cause the roti to crumble.
Although it can also be made on a Tava, the Sarva Pindi's characteristic curved shape originates from its creation in a kadhai.

 

                    How To Make Sarvapindi Step by Step

Ingredientes:

2 Cups Rice Flour

2 tsps. Chana Dal

2 tbsp Roasted Peanuts

1 tsp Sesame Seeds

6-7 Green Chillis

1 tsp Finely Chopped Curry Leaves

1inch ginger

1 tsp cumin seeds

2 tbsps. finely chopped onions 

Salt as Required

Water as Required (I needed about 1/2 cup)

Oil as required

Preparation:

Basic Prep

1. Soak the Chana Dal in ¼ cup for at least 1 hour. After 1 hour, drain all the water from the chana dal.

2. Crush the peanuts a bit to break them up into smaller pieces.

3. In a Mixer jar add green chilies, cumin seeds and ginger and make course paste.

Making the Dough

1. To the rice flour, add the green chilies paste, salt crushed peanuts, soaked and drained chana dal, sesame, curry leaves and chopped onions.

2. Next add a little water at a time and knead into a firm dough.

3. Divide into portions and roll each portion into a ball.

Shaping the Sarva Pindi

1. To a cold kadhai, add 1/4 tsp of oil and spread it. A well-greased, cold kadhai or tava is the important part here.

2. Place one portion of the dough in the centre of the kadhai, and gently press it to form a circle.

3. Using your index finger, make a few holes in the Sarva Pindi.

4. Add a few drops of oil into each of these holes.

Cooking the Sarva Pindi

1. Cover the kadhai, and place it on a stove on medium flame.

2. Over low medium heat, cook for about 10 to 15 minutes till the surface dries out and you are able to loosen the Sarva Pindi easily.

3. Remove the Sarva Pindi from the Kadhai or Tava, and transfer to a plate to cool. We do not have to cook the other side.

4. Wait for 5 mins lets cool Kadhai or Tava completely and then make the next Sarva Pindi. You can also use multiple tavas or kadhais to cook multiple Sarva Pindi’s simultaneously.

5.Serve hot or warm with pickle, coconut chutney, or simply a hot cup of chai. Store the remaining Sarva Pindi in an air-tight container.

6. Great for breakfast, snack time, or even light dinner.

Notes:

• Add grated carrot or bottle gourd to the dough for a nutrition boost.
• Want it spicier? Increase the number of green chilies or add a pinch of garam masala.
• For extra crispiness, use cast iron pan instead of non-stick.