Sarvapindi Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine rice flour, chopped onions, green chilies, ginger, cumin seeds, salt, and water to make a thick batter.
• STEP 2.Heat a griddle or non-stick pan and grease it with oil.
• STEP 3.Take a small portion of the batter and spread it evenly on the griddle to form a pancake.
• STEP 4.Cook on medium heat until the bottom side turns golden brown and crispy.
• STEP 5.Flip the pancake and cook the other side until it becomes crispy as well.
• STEP 6.Remove from the griddle and repeat the process with the remaining batter.
• STEP 7.Serve hot with chutney or pickle.

Cooking Tips

• Make sure the batter is thick enough to spread easily on the griddle.
• You can add grated coconut or chopped coriander leaves for extra flavor.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.

Storage and Serving

• Sarvapindi is best served hot and crispy.
• You can store any leftover pancakes in an airtight container for up to 2 days.
• Reheat them in a toaster or on a griddle before serving.