Rotis made from rice flour are common all across India from Karnataka’s Akki roti to the Bhakris of Maharashtra. Another interesting and often overlooked rice flour bread is the Sarva Pindi from Telangana. What sets this unique creation apart is its cooking process. The Pindi is slow-cooked to dry out all the moisture and leave you with a crispy and flavourful roti that can be stored and eaten for longer. Unlike other rice flour rotis, this Telangana speciality uses chana dal, sesame and peanuts for flavour rather than spices or vegetables.
Traditionally Sarva Pindi are made on a kadai and spread thinly so they take on the curved shape of the vessel. You can use a flat pan or griddle, but it’s thought that the shape has a significant effect on the taste and texture of the roti. The slow cooking and removal of moisture makes it a favourite snack to travel with, so make a batch next time you have a long journey ahead and munch your way through.
Ingredients
- 1 Cup Rice Flour
- 1 Tbsp Chana Dal
- 1 Tbsp Roasted Peanuts
- 1 Tsp Sesame Seeds
- 1 Tsp Finely Chopped Green Chillies
- 1 Tsp Finely Chopped Curry Leaves
- 2 Tbsp Finely Chopped Coriander
- 1 Tsp Red Chilli Powder
- ¼ Tsp Turmeric
- Salt As Required
- Water As Required (I Needed About ½ Cup)
- Oil As Required
Method
- Soak the Chana Dal in ¼ cup for at least 1 hour. After 1 hour, drain all the water from the chana dal.
- Dry roast the peanuts and crush them into smaller pieces.
- Add the rice flour to the bowl and mix in the crushed peanuts, soaked and drained chana dal, sesame, green chillies, curry leaves, coriander, red chilli powder, turmeric, and salt.
- Add a small amount of water at a time, kneading it into a firm dough. Divide the dough into equal pieces.
- To a cold kadhai, add ¼ tsp of oil and spread it.
- Place one of the dough balls in the centre of the kadhai and gently press it flat into a circle.
- Make a few holes with the back of a spoon to allow the steam to escape and pour a few drops of oil into each hole.
- Cover the kadhai and place it over a medium flame.
- Cook for 10-15 minutes until the surface is dry and the dough releases easily from the pan.
- The Sarva Pindi is ready and does not have to be cooked on both sides.
