Sarva pindi is a Telangana(a region in Andhra Pradesh) dish .The name sounds very different,but easy to prepare, it is prepared with rice flour in a sarva(wide pan).In my childhood when we used to go to my village to visit ammama & thataya(maternal grand parents)in summer ,my grand mom used to prepare this dish for all of us.My sister loves this dish.

Telangana is very famous for preparing snacks,pickles and spicy dishes like sakinalu ,garelu,sarva pindi and the list goes on.These days all these snacks are available ready made for people who stay in Hyderabad .For people who are in a place where is snack is not available ready made can try this recipe and enjoy .

Sarva pindi can be made and stored for 1-2 days .It is also nutritious dish as it has peanuts,spring onions,curry leaves,garlic,oma/vamu(ajwain seeds),jeera/cumin seeds,cilantro/kothimeera.
Rice Flour - 2 cups
Red chili powder - 1/2 tsp
Green chili - 2
Curry leaves - 5-6
Coriander/Cilantro - 1/2cup
Spring onion - 1/2 cup
Garlic - 2 pods
Jeera/Cumin seeds - 1/2 tsp
Oma/Vamu/Ajwain seeds - A pinch
Sesame seeds - 3tsp
Peanuts - 1/2 cup
Oil - 4-5tsp
Salt - according to taste
Channa dal -1/4 cup(Optional)
Onion - 1 small

1.Roast peanuts and break them into half(tie them in a cloth and crush them with a small cup).
2.Soak the channa dal for 1 hr,this is optional I just add peanuts.Wash and finely chop all the leaves(coriander,spring onion,curry leaves).
3.Chop green chilli and onions very finely .Grind garlic & jeera keep the paste aside.
4.Take a wide bowl ,add rice flour,garlic jeera paste,curry leaves,spring onion,coriander leaves,oma,sesame seeds,peanuts,channa dal,onion,green chillies,red chili powder,salt and mix everything nicely before adding water so that the salt and garlic paste gets evenly distributed.
5.Add water little at a time and check the seasoning add anything if required.
6.Make a smooth dough not very soft.
7.Divide the flour mixture in to desired size balls .Take a wide pan add a drop of oil,spread the flour dough with hand evenly(apply little oil or wet your hands with water)it should look like roti.
8.Make small holes on the appa and put some oil in the holes ,around the appa & cook it on medium heat covered for approximately 8-10min and then flip it cook for 1-2 min and keep it aside.
9.Do not use the same pan for preparing the second one as its very hot .Use another pan and repeat the process until all the appa's are done.

Can be served hot or cold according to your taste.

Note: As we are adding onions ,donot preserve it for more than 1-2 days.

Sharing this recipe with Celebrating Regional Cuisine hosted by Sujana.

Sharing this recipe with Vegetarian Foodie Fridays #27  .


Lovely dish, Thanks for linking it to Celebrating Regional Cuisine!!

November 19, 2010 at 8:37 PM  

These pancakes look awesome!
Bookmarked them.
Smitha, please collect the Versatile Blogger Award that I would like to share with you for always encouraging me with your lovely comments.

November 20, 2010 at 12:23 AM  

aki try for master chef US....

November 20, 2010 at 2:12 AM  

Riceflour pancakes looks very crispy and yummy..

November 20, 2010 at 7:55 AM  

Looks very yummy...
Rightly said telangana region has its own set ofdelicacies, not quite known to the other world. Well if not for enthusiastic ppl like u, all those would be forgotten soon.
Keep posting all those wonderful recipes.

November 20, 2010 at 10:18 AM  

Wow! This looks incredibly tasty! I would love to try this. Thanks for sharing it at Vegetarian Foodie Fridays!

November 20, 2010 at 7:58 PM  

Super crispy and yummy attu...

November 20, 2010 at 9:26 PM  

This is great...can see the crispness!

November 21, 2010 at 9:39 AM  

Thankyou everybody!

November 21, 2010 at 10:41 AM  

This sounds so good and with all those spices, I know I would devour it.

November 23, 2010 at 2:37 AM  

Hey smitha, You have a nice blog here. and i love this dish. This is very similar to a dish what we call 'vadappe'. I will try this version too.

November 23, 2010 at 5:51 AM  

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