Sarva Pindi Recipe

Sarva Pindi is synonymous to Telangana cuisine. A rice flour and lentils pancake style melt in the mouth savoury snack that is irresistibly tasty and equally healthy for any time of the day. Accompanied with a chai (or masala tea), a centrestage item when you invite guests for the special occasions. It is a vegan and vegetarian friendly recipe that is also gluten free. A healthy snacking item that contains fresh herbs, spices and protein rich ingredients with loads of flavour.

Fresh herbs like curry leaves and coriander leaves are a must for the preparation of this addictive snack from the state of Telangana, along with other fine Indian spices. A bunch of spring onions take this Sarva Pindi recipe to totally new heights.

‘Sarva Pindi’ name comes from the utensil used to cook this fabulous recipe. ‘Sarva’ is a round deep thick metal pan like balti in which this ‘pindi’ (made out of flour) pancake is prepared.

The use of lentils and spices in addition to the generous use of cooking oil (or ghee) results in a crunchy and flavourful snack that invites you to taste again and again. Sarva Pindi is a symbol of Telangana homemade flavours, for most households prefer to prepare at home. Thanks to the rise of takeaways in metros and towns, Sarva Pindi is also now on the menus of many Telangana restaurants. Almost all the emigrant Telugu folks who live in the US, Canada, Europe and Australia order sarva pindi to take with them while travelling for work.

Let's cook

Sarva Pindi Recipe

Recipe Facts

Health Score

Here is Your Recipe

1 cup rice flour (fine)
2 tablespoon chana dal
2 tablespoon peanuts
1 tablespoon sesame seeds
1 green chilli finely chopped
1 tablespoon chopped spring onions
1 teaspoon garlic ginger paste
3 tablespoon ghee (or sunflower oil)
½ teaspoon turmeric
1 teaspoon coriander powder
1 red chilli powder
¼ teaspoon hing (asafoetida)
2 tablespoon fresh curry leaves
2 tablespoon coriander leaves
1 cup water or more as needed
Salt to taste

Soak chana dal in water for an hour or overnight.
Dry roast peanuts and crush in halves to peel off the skin.
Take the rice flour in a bowl and add the drained chana dal, peanuts, sesame seeds, turmeric, coriander and red chilli powders and mix well.
Now place the remaining ingredients except oil and water.
Mix thoroughly so that all the ingredients are evenly combined.
Now slowly add water and knead to make soft dough.
Prepare equal size balls and keep aside.
Take the balti style pan to cook the Sarva Pindi pancakes.
Drizzle generous amounts of oil and spread it evenly until it covers most of the pan.
Now place a dough ball in the middle of the pan and slowly press to make a round thin pancake.
Make 5 or 6 holes in the pancake at equal distance to help oil to penetrate better.
Sprinkle a bit more oil over the pancake and place the pan on heat in a slow flame.
Close the lid and cook for 5 minutes.
Take the lid off and cook more until the pancake becomes crispier and golden brown.
Your melt in the mouth sarva pindi is ready to serve.
Usually sarva pindi is served with chutney or raita.

Use ghee instead of oil for that luxury and tempting flavours.
Add a pod of cardamom and a clove crushed for extra celebrating aromas.
You may substitute spring onion with a finely sliced onion.

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