Whenever someone says pancakes, I can picture the fluffy, rounded breads that are drizzled with sweet syrups like chocolate, honey, maple syrup etc. This is what the foreign dish looks like but we, Indians love to experiment right? We are no stranger to the fact that Indians have created their own niche of desi Chinese cuisine by altering the authentic flavours to suit their tastes. Similarly, we’ve created our own pancakes too but this time there is no similarity between the two except for the shape.
Pancakes are usually treated as sweet breakfast items but this desi pancake is nowhere close to that. A savoury snack that is immensely popular in Telangana region of South India, Sarva pindi is our very own Indian pancake. While the rounded shape of the snack lends it the appearance of a pancake, it is the crispy exterior that makes it so distinct. A lesser-known snack of the region, it is also known by names like Tapala Attu and Tapala Chekka.
How Does It Get Its Name?
Sarva pindi or Tapala pindi is derived from two Telugu words, Tapala meaning vessel and pindi meaning rice flour dough. The hollow cooking bowl and the method of cooking is where the dish derives its name from. The savoury pancake is made by kneading rice flour dough mixed with ginger, onions, curry leaves, peanuts and sesame seeds. A lot of times seasonal greens are added to make the dough and give it a filling quality. Small balls of the dough are made which are then rolled out in the form of a roti one by one. This pancake is then cooked in boiling oil for approximately five to six minutes. You might notice that when the Sarva pindi arrives on your plate it has some holes in it. This is because these holes help to fry the snack evenly.
The Story Of Sarva Pindi
It is believed that the savoury pancake originated in Telangana. While the time period of this invention is unknown, the story goes like this. A lady from Bollepally village called Anasurya created a light and healthy snack with the help of ingredients available in her kitchen. She mixed rice flour with oil and ended up making a crispy pancake to satiate her monsoon cravings. It started selling in the village like hotcakes and the rest is history.
The pancakes are usually made in copper vessels and the crispy layers are enjoyed equally as an evening snack as well as a breakfast item. Accompanied with condiments like tamarind chutney, peanut chutney and a chilli chutney, the pancakes are relished by the locals throughout the year. In the suburbs, this savoury snack is paired with palm toddy.
Apart from this crispy pancake, there are several other snacks that South India has on offer. Here are some of them.
1. Thattai
This deep-fried poori-like snack can either be a sweet or a savoury. A festive treat on Krishna Jayanti and Diwali, Thattai is made from rice flour, peanuts, chilli powder, jaggery etc. The flat dough dunked in hot oil is flavoured with roasted peanuts and other spices.
2. Kara Sev
Crunchy sticks that are similar to bhujia in texture and taste, the kara sev is spiced up with red chili powder and cumin. Made from the combination of besan and rice flour, this sev is thicker than bhujia and deep-fried until it gets puffy.
3. Bonda
The OG bonda was born in Mysore but since then it has undergone several variations. Stuffed with potatoes, onions and sometimes even eggs, these batter-fried pakodas are the perfect crispy snack for a pleasant weather. They are best eaten with a coriander or tomato chutney on the side.
4. Paniyaram
Fluffy, bite-sized flattened balls of rice flour, paniyaram is soft on the inside and crispy on the outside. The deep-fried snack is made like appe but with the same batter that is used for making idlis and dosas. Once they turn golden brown, serve hot with coconut chutney and sambhar.
5. Bhaji
A close cousin of the north Indian pakoras, bhajis are crispy, batter-fried snacks made from onions, potatoes and several other vegetables. Coated in a batter of besan, turmeric, chili powder and baking soda, the bhajis are fried in hot oil to be served as tea-time snacks.
