These crispy & savoury traditional pancakes is a common evening snack from Hyderabad / Telangana. They are made of rice flour, chana dal, peanuts, fresh grated coconut, sesame seeds and many other flavouring ingredients. Besides having them as a tea-time snack, they can also be relished for breakfast with coconut chutney or pickles.
They are usually carried during travelling and can be stored in airtight containers for a couple of days. So do give it a try by checking out the step by step pictorial recipe to prepare this yummy dish.
Though I was brought up in Hyderabad and spent most of my time there, yet I was unaware of this delicious snack. The moment I came to know about it, I decided to give it a try and it was a super hit. I enjoy it whenever I have those hungry pangs....So go ahead and give it a try. They can be shallow fried (like I did) or deep fried. Choice is yours.
- 3 cups rice flour
- 1/4 cup chana dal (Bengal gram lentil), soaked overnight
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tsp. ginger-garlic paste
- 1/2 cup coriander leaves, chopped
- 2 sprig curry leaves, chopped
- 2 tbsp. sesame seeds, dry roasted
- 1 tsp. cumin seeds
- 2 tbsp. fresh grated coconut
- 2 tbsp. roasted peanuts, coarsely ground
- salt to taste
- 1 tsp. red chili powder or to taste
- oil to shallow fry
First mix together chana dal, onion, ginger-garlic paste, green chilies, coriander leaves, curry leaves, sesame seeds, coconut, peanuts and cumin seeds.
Combine the rice flour, salt and red chili powder. Then combine all the ingredients and prepare a dough with required quantity of water. Cover with a damp cloth and keep aside for 10-15 minutes.
Divide into 4-5 equal portions. On a greased pan / tawa, spread into a big circle just like chapati with the tip of your fingers. Keep sprinkling some water while working on it.
Make few holes on it and drizzle oil in them. Cover and fry on a low flame till one side is done before flipping it over.
Make similar Sarva Pindis with the remaining dough and serve with coconut chutney / pickles or as an evening tea-time snack.
Mix chana dal, onion, ginger-garlic paste, green chilies, coriander leaves, curry
leaves, sesame seeds, coconut, peanuts and cumin seeds.
Combine rice flour, salt & red chili powder.
Mix all ingredients & prepare a dough with required quantity of water.
Cover with a damp cloth & keep aside for 10-15 minutes.
Divide into 4-5 equal portions. On a greased tawa, spread into a big circle
just like chapatti with the tip of your fingers. Keep sprinkling some water
while working on it.
Make few holes on it & drizzle oil in them. Cover & fry on a low flame till
one side is done before flipping it over.
Serve with coconut chutney / pickles or as an evening tea-time snack.
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