Sarva Pindi
A thick, savoury rice flour pancake packed with peanuts, chana dal, sesame and curry leaves, pan-cooked until crisp outside and soft within.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Heavy flat pan
- •Banana leaf or lid for pressing
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Mix the rice flour with peanuts, drained chana dal (split chickpeas), sesame seeds, green chillies, onion, curry leaves, cumin, turmeric and salt.
- 2
Gradually add hot water. Knead everything into a soft, pliable dough.
- 3
Heat a heavy flat pan. Drizzle a little oil over the surface.
- 4
Divide the dough into portions. Pat each directly onto the hot pan into a 1 cm thick disc, poking a few holes.
- 5
Drizzle oil around the edges and over the top. Cover and cook on low heat for 8-10 minutes.
- 6
Flip carefully. Cook the other side for another 6-8 minutes until both sides are golden and crisp.
- 7
Cut into wedges and serve hot.
Chef's tips
Using hot water makes the dough softer and easier to pat down. Cooking on low heat with the lid on helps the centre cook fully without burning.
Ingredient substitutions
- chana dal → soaked moong dal
Storage
Best eaten fresh; can be refrigerated for a day.
Reheating
Reheat on a hot tawa with a few drops of oil until warmed through and crisp again.
Common mistakes to avoid
- •Using high heat, which browns the crust before the inside can cook through.
Serving suggestions
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