Mar 142012

It’s been a month that I started this blog. I joined Indian Cooking Challenge in a quest for new recipes, trying new cuisines, and making new friends.The challenge is hosted by Srivalli, the idea for this month’s recipe is by Usha. Srivalli gave us two detailed recipes from Ranjani and Lavanya. I just followed Srivalli’s notes on the announcement page. I’ve never eaten Sarvapindi (“Sarva” means deep hallow cooking bowl and “pindi” means snack) and was so cautious when I was making it as to not miss a step. If you want a lesson in acquiring patience, you’ve definitely got to try this recipe. Making the dough part was not hard, but patting it in to thin cake needed some learning curve. Also it took about 10-15 minutes for each cake to cook and get the crispness and it was little exhausting but the trouble was well worth once I got a chance to sit and devour them. You can serve them with any chutney or snack them as is, I had them with my Karuveppalai Kuzhambu and the combination was super yummy.


Rice Flour — 1 cup

Sesame Seeds — 1/4 cup

Roasted Peanuts, soaked – 2 Tbsp / little less than 1/4 cup

Channa Dal — 2 Tbsp (soaked for 1/2 hour)

Green Chilies — 5 to 6 (Grind them in to a coarse paste)

Cumin Seeds (Jeera) — 1 tsp

Garlic – 1 medium size clove

Onion –1 (finely chopped)

Green Onion – 1/4 cup (optional, I didn’t use it)

Coriander leaves / cilantro — 1/2 cup (finely chopped)

curry leaves — 5-6 (finely chopped)

Salt to taste

Water – 1/3 cup (may need little less)

Oil – 2- 3 tsps. per pancake


1. Roast the peanuts, crush them and remove the skin. Soak them in water for 10 minutes.

2. Wash sesame seeds in warm water and strain them in a strainer, keep aside.

3. Grind chopped onions about 3/4 portion, garlic, jeera and salt to a fine paste.

4. Wash and chop spring onions, curry leaves, coriander leaves finely.

5. In a bowl add rice flour, peanuts, channa dal, sesame seeds, ground onion-chilli paste, remaining onions, and herbs. Adjust the mixture for salt and spiciness (you can add a tsp of chilli powder). Mix well and add water as needed to form a soft dough.

6. Divide the dough in to equal parts. (Note: The recipe calls for dividing the dough in to 3 equal parts, I made smaller parts so that I can pat them in to thinner cakes.)

7. In a paper towel, take each dough and pat them in to thin cakes. (Note: The recipe calls for patting the cake directly in the pan, I found that quite difficult to do especially after the first one as the pan gets hot and the dough is very hard to spread. I tried spreading them in plastic sheets but it needed lot of oil for the dough from lifting up and from breaking while transferring to the pan. Finally I found that it was much easier to spread them and shape them to the desired thickness in a paper towl and transferring them in to the pan.)

8. Heat a 10″ frying pan and when its hot reduce the flame to medium and transfer the cakes from the paper towel to the pan.

9. Make holes with your index finger throughout the cake and apply oil. Cover and cook for 5 minutes. Remove the cover and cook for additional 10 minutes or until the cake is crispy. Move the pan every few minutes for even cooking.

10. Flip and cook for additional 2 minutes. Repeat steps 7 to 9 for the rest of the dough. Serve hot with your choice of chutney or kuzhambu.

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Mix rice flour, peanuts, sesame seeds, channa dal, ground paste, herbs, and salt and form a dough. Divide the dough in to equal parts.


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Spread them in to thin cakes in a paper towel and fry them in a pan.

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Serve hot!!!

Variation as specified by Srivalli:

1. 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 dough, as grated bottle gourd releases water.

2. This is served hot and tastes hot. It becomes 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.

3. The same dough can be used to make garelu / chekkalu / nipattu. Make discs and deep fry it.

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  8 Responses to “Sarvapindi —A Telangana recipe for Indian Cooking Challenge (February)”

  1. these look super crunchy!!…I loved this challenge:))

  2. Yes Vaishali, it was super crunchy and very tasty too..

  3. Jayanthi, glad to have you join us!..looks great and happy that yoy enjoyed your first one…:)

  4. That looks so crisp and tempting nice one

  5. We all loved it too and yours look crunchy too..

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