Sarvapindi
- 108 min
- medium
- Serves 4
Sarvapindi, an Andhra rice flour pancake with chana dal, peanuts, sesame and onion, cooked on a tawa. Medium-spicy, serves 4, about 110 minutes plus soaking.
Good for: Party, Rainy Day
Ingredients
Chana Dal25 grams
Water, For Soaking150 ml
Cumin, Crushed2 grams
Green Chilli, Finely Chopped12 grams
Curry leaves1 grams
Rice Flour250 grams
Peanuts, Crushed25 grams
White Sesame Seeds12 grams
Onion, Finely Chopped1
Ginger Garlic Paste1 tsp
Salt1¼ tsp
Oil8 tsp
Contains: groundnut, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 415kcal | 1660kcal |
| Protein | 7.7g | 31g |
| Carbohydrate | 59g | 236g |
| Fat | 16g | 66g |
| Fibre | 3.8g | 15g |
| Sugar | 1.6g | 6.4g |
Method
Soak the chana dal in the water for 60 minutes, until it is plump but still holds its shape. Drain it well and keep it aside.
Get ready by crushing the peanuts and cumin. Finely chop the onion, green chillies and curry leaves.
Mix rice flour, drained chana dal, crushed peanuts, sesame seeds, onion, green chilli, curry leaves, cumin, ginger garlic paste and salt in a wide bowl. Add the kneading water little by little and knead for 4 to 5 minutes into a firm dough that does not crack badly when pressed. Cover and rest for 15 minutes.
Divide the dough into 4 equal balls. Keep a small bowl of water ready to wet your fingers while pressing the dough.
Oil a cold heavy-bottomed tawa or kadai with 1/4 tsp oil. Place one dough ball in the centre and press it into a thick 15 cm disc with damp fingers. Make 8 to 10 holes, drizzle the remaining 1 3/4 tsp oil into the holes and around the edge, then cover and cook on low heat for 12 to 15 minutes until the top is dry and the underside is crisp and golden-brown. Remove and serve hot.
Let the pan cool for 5 minutes before making the next sarvapindi. For each remaining dough ball, oil the cold pan with 1/4 tsp oil, press it into a disc, make holes and use 1 3/4 tsp oil in the holes and around the edge. Cover and cook on low heat for 12 to 15 minutes until the top is dry and the underside is crisp and golden-brown. Repeat with the rest of the dough; this makes about 4 sarvapindi in all.
Before you start
- How long does Sarvapindi take?
- 1 hour 48 minutes from start to finish. That is 28 minutes of preparation and 1 hour 20 minutes of cooking.
- How many people does Sarvapindi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Sarvapindi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Sarvapindi spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Sarvapindi?
- 25 grams Chana Dal, 2 grams Cumin, 12 grams Green Chilli, 1 grams Curry leaves, 250 grams Rice Flour, 25 grams Peanuts, and a few more listed on this page.
- Do I need a pressure cooker for Sarvapindi?
- No, it is cooked in an open pot.
- How many calories are in Sarvapindi?
- About 415 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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