As it is always, until the last moment I was still vacillating about when I should plan to make it. I normally keep my Saturday before the due date free for the ICC dish, this weekend it ended up being very hectic and finally it had to be on Sunday. And even though I made sure I got the rice flour, I overlooked the spring onion part. In all the three recipes, spring onions seems to be main herb used. However I noticed that Usha mentioned that one can make this dish even without that.
Only when I read the recipe properly I found the similarity between the regular Biyam Roti / Akki Roti.
This recipe varies in the fact that it uses Sesame Seeds. Rest of it is almost the same, though if one strictly thinks about making this roti in a hollow pan, it surely makes it different.
Though we started making it, after the first one, we realized that Athamma is a pro when it comes to patting down rottis. So she finally made them, while I cooked.
Step by Step Picture Recipe for making Sarva Pindi
Athamma made those shapes, remembering her mom who used to make it this way!
Sarva Pindi | Ginnappa
Rice Flour – 1 cup / 165 grams
Sesame Seeds – 1/4 cup
Roasted Peanuts, soaked – 2 tbsp / little less than 1/4 cup
Green Chilies – 5 – 6 / Green Chili Paste coarsely ground – 3/4 tbsp.
Cumin Seeds / Jeera – 1 tsp.
Garlic – 1 medium size clove
Onion, finely chopped – 1/3 – 1/2 cup
Green Onion, chopped – 1 / 2 tbsp. (heaps) / loosely packed chopped Green Onion – 1/4 cup
Coriander leaves / cilantro – 1/2 cup tightly packed chopped
Curry leaves, chopped – 5-6
Salt to taste
Water – 1/3 cup, may need little less than this
Oil – 2- 3 tsps. per pancake
How to make Sarva Pindi
Wash sesame seeds in warm water.
Roast the peanuts, remove the skin by crushing with your hands. Make sure the peanuts are split, as otherwise it will be difficult to pat them down. Then soak the peanuts in water. This can be approx. 10 minutes during your prep work.
Coarsely grind green chilies. 1/2 chopped onion, garlic, jeera and salt to fine paste. Wash and chop the herbs.
In a bowl take rice flour, add chili and onion pastes. Mix until the pastes are nicely blended into the flour.
Add peanuts, remaining chopped onions, herbs and mix well. Taste the flour and adjust the seasoning. You can add little chili powder if it is a not spicy enough.
Gradually add some lukewarm water to make soft dough. The dough should be like chapati dough.
Divide the dough into 3 equal parts and make round balls.
Rub a 10” frying pan with 1 tsp. oil.
Take one of the dough balls and press it into a flat cake in the pan. Use your fingers to press the cake. Thinner the cake, crunchier it will be. Using your index finger, make holes to the cake.
Sprinkle or lightly brush ½ – 1 tsp. oil on the pancake. Or you can pour little oil in the holes.
Put the pan on a medium heat, cover and cook it for 5 minutes.
Remove the cover, reduce the flame to medium low- low heat and cook for 10 minutes or until the cake is light golden brown in color. Move the pan around every 2-3 minutes for even cooking. This can be achieved by moving the pan to the sides so that all the sides are evenly cooked.
Flip the cake over and cook for another 2 1/2 minutes. Remove from the pan.
Let the pan cool and repeat the same steps for the rest of the dough balls.
Looks like this is a recipe that is typically done by approximation. One thing that we should remember is, for 1 cup of rice flour, we need to use at least 1/4 cup sesame seeds.
Be very liberal with herbs and cook it on low heat.
Sarvapindi is usually cooked in a very wide pan with very liberal amount of oil on very low heat. The amount of oil mentioned is the minimum. For crunchier taste and, if one wants to indulge oneself, they can use up to 4 tsp. per pancake.
Cooking time might be appro 15 – 20 minutes. Most of the cooking is done on one side only, though I did on both
Along with peanuts, Channa dal – handful (soak for 2 hours in water) or Putnalu pappu – handful (no need for soaking) can also be used.
It is usually faster to use 2 pans to spread up the process.
This can be cooked only on low heat or you can adjust with medium to low.
I overlooked the pan part and cooked on a hollow tawa, and we pressed down the roti on a plastic sheet and transferred on to the hot tawa.
Peeled and grated bottle gourd can also be added to the dough. If using bottle gourd, you can use only chili powder instead of green chilies. Also, you may not require any water to make dough, as grated bottle gourd releases water.
This is served hot and tastes hot. It becomes little soft after it cools. It still stays good for one day in an air tight container and need not refrigerate it. If you use bottle gourd it has to be eaten the same day.
The same dough can be used to make garelu / chekkalu / nipattu. Make discs and deep fry it.
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