Andhra Style Sarva Pindi/Gine Pindi Recipe (Rice Flour and Chana Dal Flatbread Recipe)
Spicy rice flour flatbread filled with chana dal made on a flat griddle till it becomes crispy.
Andhra Style Sarva Pindi/Gine Pindi Recipe (Rice Flour and Chana Dal Flatbread Recipe) is a delicacy of Telangana which is one of the cuisine of Andhra Pradesh. The dish is similar to the “Akki Rotti” made in Karnataka but the only difference it has few spices added and Channa dal mixed. Traditionally the flatbread is made on a Kadai and patted flat so that once it is cooked it shapes up like a bowl. But we have used a flat griddle to make the rotti. By using different vessel also will make a difference to the taste and texture of the rotti.
If you are looking for more Indian Breakfast here are some:
- 1 cup Rice flour
- 2 tablespoon Chana dal (Bengal Gram Dal) , soaked for 2 hours
- 1 sprig Curry leaves , chopped
- 1 tablespoon Sesame seeds (Til seeds)
- 1 Onion , chopped
- 1 Green Chilli , chopped
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- Salt , to taste
How to make Andhra Style Sarva Pindi/Gine Pindi Recipe (Rice Flour and Chana Dal Flatbread Recipe)
To begin making the Andhra Style Sarva Pindi, add all the ingredients into a bowl and add little water and knead into a soft and malleable dough.
Now to prepare the roti, place a nonstick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface.
Grease your palms with oil. Pinch a big ball of dough place it in the centre of the parchment or plastic. Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.
Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.
Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.
When it seems half cooked, flip the roti over with a spatula to cook the other side.
Cook well till you have brown patches on both sides. Then, take the roti off the skillet, add a dollop of butter or ghee, and serve immediately.
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