Andhra Style Sarva Pindi (Gine Pindi) – Rice Flour and Chana Dal Flatbread Recipe
Andhra Style Sarva Pindi, also known as Gine Pindi, is a delightful flatbread from the Telangana region, a unique part of Andhra Pradesh cuisine. This dish is similar to the Karnataka’s “Akki Rotti,” but it stands apart with the addition of aromatic spices and chana dal (Bengal Gram Dal). Traditionally, the flatbread is cooked in a deep Kadai and patted into a round shape, forming a bowl-like texture after cooking. However, for convenience, this recipe adapts the method using a flat griddle, allowing you to create this savory breakfast dish at home. The use of different cooking vessels does make a difference to the texture and flavor of the Sarva Pindi, giving it a distinct character every time it’s made.
This dish is quick, easy, and flavorful, perfect for a South Indian breakfast or as an evening snack. When paired with chutneys like Sweet and Spicy Raw Mango Chutney or Ridge Gourd Pachadi, it transforms into a truly unforgettable meal. So, let’s get started!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Chana dal (Bengal Gram Dal) | 2 tbsp (soaked for 2 hours) |
| Curry leaves | 1 sprig, chopped |
| Sesame seeds (Til seeds) | 1 tbsp |
| Onion | 1, finely chopped |
| Green chilli | 1, finely chopped |
| Ginger garlic paste | 1 tsp |
| Turmeric powder (Haldi) | 1 tsp |
| Red chilli powder | 1 tsp |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2-3 people
Instructions:
-
Prepare the Dough:
Begin by adding all the ingredients – rice flour, chana dal, curry leaves, sesame seeds, onion, green chili, ginger garlic paste, turmeric powder, red chili powder, and salt – into a large mixing bowl. Gradually add water little by little and knead everything into a soft and malleable dough. Ensure the dough is smooth but not too sticky. You may need to adjust the water depending on the consistency of the flour you use. -
Shape the Roti:
To cook the Sarva Pindi, first place a non-stick tawa (skillet) over medium heat and allow it to warm up. On your work surface, spread a large sheet of plastic wrap or parchment paper for easier handling. Lightly grease your palms with oil to prevent the dough from sticking.Pinch a large ball of dough and place it in the center of the prepared plastic or parchment paper. Gently flatten the dough ball with your palms into a thick, hand-patted disc. Aim for an even shape, similar to how you would prepare a thalipeeth.
-
Cook the Roti:
Now, carefully lift the parchment or plastic paper along with the flattened dough disc. Turn it over and place it directly on the hot skillet, ensuring that the dough is facing down on the tawa. Slowly peel off the paper to reveal the roti on the skillet. -
Sizzle and Crisp the Roti:
Drizzle a small amount of oil along the edges of the roti and into the hole formed in the center of the disc. Allow it to sizzle and cook on medium heat, letting the edges crisp up and the center cook through. Keep an eye on it, and once you notice the underside turning golden brown with crispy patches, flip the roti over using a spatula. -
Final Cooking:
Cook the other side until golden brown and crisp. The Sarva Pindi should be well-cooked on both sides, with a nice brown color and a crispy texture. Once cooked, remove it from the skillet and optionally add a dollop of butter or ghee on top for added flavor. -
Serve:
Serve the warm Andhra Style Sarva Pindi with your favorite chutneys, such as Sweet and Spicy Raw Mango Chutney or Ridge Gourd Pachadi. Pair it with a steaming cup of chai to elevate your breakfast experience.
Tips for Best Results:
- The choice of cooking vessel can affect the texture of the roti. If possible, use a heavy Kadai to replicate the traditional method of cooking.
- Adjust the level of spice by increasing or decreasing the amount of green chilies and red chili powder.
- If the dough feels dry while kneading, add a little more water, but be careful not to make it too soft, or it will be difficult to shape.
- You can add extra vegetables like grated carrots or spinach to the dough for added nutrition.
Nutritional Information (per serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 190-220 kcal |
| Carbohydrates | 38-40 g |
| Protein | 4-5 g |
| Fat | 3-5 g |
| Fiber | 2-3 g |
| Sodium | 300-350 mg |
(Note: Nutritional values are approximate and can vary based on portion size and specific ingredients used.)
This Andhra Style Sarva Pindi is a flavorful and satisfying dish that brings together the simplicity of rice flour with the rich textures of chana dal and spices. Whether you’re looking for a hearty breakfast or a snack to pair with your tea, this recipe is sure to impress. Enjoy it fresh off the griddle, and savor the comfort of traditional Andhra cuisine!
