Sarva Pindi
A savory, spicy rice flour pancake with a distinct crunch.
About this dish
Sarva Pindi is a nutritious, savory pancake from Telangana, often referred to as 'Gappuda'. The name 'Sarva' comes from the deep copper pot (Sarva) in which it was traditionally cooked. It is unique for its texture—soft in the center with a very crispy, hole-riddled bottom—and its inclusion of chana dal and peanuts for a nutty crunch.
Ingredients
The Dough
- 2 cups Rice flour (fine)
- 2 tbsp Chana dal, soaked for 1 hour
- 2 tbsp Raw peanuts, crushed coarsely
- 1 large Onion, very finely chopped
- 2 Green chilies, minced
- 1 tsp Ginger-garlic paste
- 1 tsp Cumin seeds
- 1 tsp Sesame seeds
- 1 sprig Curry leaves, finely chopped
- 1 tsp Red chili powder
- 1/2 tsp Salt
- 1/2 cup Water (approx.)
For Cooking
- 4 tbsp Vegetable oil
- Water for wetting fingers
Method
- 1
Dough Preparation
In a large mixing bowl, combine rice flour, soaked chana dal, crushed peanuts, onions, chilies, and all spices. Mix the dry ingredients by hand to ensure the onions and spices are evenly distributed.
- 2
Binding
Gradually add water, a little at a time, and knead into a soft, pliable dough. It should be firmer than pancake batter but softer than roti dough—holding its shape without being sticky.
- 3
Pan Preparation
Take a cold, heavy-bottomed non-stick pan or a traditional wide-bottomed aluminum pot. Pour 2 tablespoons of oil and spread it evenly across the bottom and slightly up the sides.
- 4
Pressing the Dough
Place a large ball of dough in the center. Wet your fingers with water and press the dough outwards to cover the entire bottom of the pan in a thin, even layer (about 5mm thick).
- 5
Creating Steam Vents
Using your finger, make 5-6 small holes (wells) in the spread dough. Pour a few drops of oil into each hole; this ensures the bottom crisps up evenly and the steam escapes.
- 6
The First Cook
Place the pan on medium-low heat. Cover with a tight-fitting lid and cook for 7-8 minutes. The lid traps steam which cooks the top of the rice flour while the bottom fries.
- 7
Crisping the Bottom
Remove the lid and increase the heat to medium. Cook for another 5 minutes, rotating the pan occasionally so the edges get equal heat and turn golden brown and crunchy.
- 8
Visual Cues
The Sarva Pindi is ready when the edges start to lift away from the pan and the bottom is a deep golden-brown. It should feel rigid and sound hollow when tapped.
- 9
Cooling and Removal
Turn off the heat and let it sit for 2 minutes. Carefully slide a flat spatula underneath to release it. It is usually served whole or broken into large shards.
Notes & variations
- The pan must be cold when you start pressing the dough, or you will burn your fingers.
- For a second batch, cool the pan down by running the bottom under cold water before pressing more dough.
- Ensure the peanuts are only coarsely crushed for a rustic texture.
- Variations include adding grated bottle gourd (lauki) for a softer version.
Serve with
Serve warm as a breakfast or tea-time snack, ideally with a dollop of fresh butter or a spicy tomato chutney.
Cook's note
Do not skimp on the oil in the 'holes'; this is what creates the characteristic crispy lacy texture of the pindi.