Kamareddy’s Signature Dish Sarva Pindi Recipe

AuthorAnkita
RatingDifficultyAdvanced

Enjoy this rustic sarva pindi which has high satiety impact and sink into the aroma of fresh greens and spices along with the subtle flavor of roasted rice flour..

Table Of Contents:

1. Sarva Pindi

2. An Insight Into Telungana Cuisine

3. Sarva Pindi: A Dish Of Wellness And Comfort

4. Ingredients Needed To Prepare Sarva Pindi

5. Cooked Directions

6. Some Useful Findings

7. Faqs

8. Nutritional Value

9. Serving Ideas With A Piece Of Information

An Insight Into Telungana Cuisine:

Sarva Pindi is the signature dish of Kamareddy state of Telungana, a much adored breakfast loved for its sheer rustic texture and deliciousness. A crispy sturdy and protein rich Sarva Pindi has the uniqueness of Telungana Cuisine that would take us aback with its exceptional food culture.

Similar to Udipi Cuisine, pulses, grains and millets play a major role in Telungana Cuisine and if we take a sneak peek into its culinary science, we could see a deep rooted food tradition that takes us way back to the past decades. And there is a systematic regime right from picking up the ingredients, blending and cooking up to serving a festival Thali in Telungana Cuisine wherein the culture takes us aback with its time tested history and authenticity. Well known for its piercing hot and sour dishes, Telungana Cuisine has a host of versatile dishes to offer ranging from millet based hard core main course dishes to succulent sweet delicacies and desserts. One such fantastic dish is this power packed Sarva Pindi that would make us drool at the sight and smell of it.

Sarva Pindi: A Dish Of Wellness And Comfort:

Sarva Pindi is a protein rich staple food of the state, much preferred for its adorable taste and nutritional value. A quick and easy way to start your day energetic, this Sarva Pindi would keep your stomach full for a longer time as it has a lot of nuts and dals in it. The greens like curry leaves and coriander leaves take care of the vitamin needs, whereas you can rely on the sesame seeds for the Iron and the coriander seeds for digestion. Green chili and ginger act as spicy agents here while peanuts and chana dal work on the protein part.

Traditionally, sarva pindi is made in a ganju (a circular vessel) and in some regions it is also called as ganju pindi. In the deep villages of Telungana, workers used to have this sarva pindi after a hard day's work and  it is more popular in the city of Warangal and Karimnagar district. It has many names like ginne appa, sarva pindi rotte, ginappa and tappala chekka.

Substantially, it becomes a wholesome food and with a perfect accompaniment like Ulli Theeyal or Allam Pachadi, this Sarva Pindi is sure to make your taste buds go bonkers.

Here comes the interesting recipe of sarva pindi:

ShareTweetSaveShare
Sarva pindi recipe
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients Needed To Make Original Sarva Pindi:

1. Rice Flour    -  The most common versatile mild flavored multipurpose flour in the Indian houses and it is used as the base here.      

2. Chana Dal   -  A day to day lentil to spruce up any dish especially to make it crunchy like in this recipe.

3. Peanuts  -    A much utilized nut in the country from common lay man to elite one and here it is used with a dual purpose both for crunchiness and for the protein need.

4. Sesame Seeds  -  A beneficial oil seed used in Indian cooking since ages and here used to provide a subtle nutty feel.

5. Coriander Seeds  -  An indispensable seed in Indian pantry and included here to give a mild sweet savory base.

6. Ginger  -  An age old spicy root which has become a part and parcel of Indian cuisine and here it imparts taste and flavor.

7. Garlic  -  A pod essentially added in most of the Indian dishes to aid digestion and here as a flavor enhancer.                                              

8. Red Chili Powder -  First and foremost spice powder to spruce up any dish and here incorporated for spiciness.

9. Coriander Leaves - Perfect aromatic green leaves to garnish most of the Indian recipes and here added in the dough for taste and flavor along with the other ingredients.

10. Curry Leaves  -  Both curry leaves and coriander leaves go hand in hand to elevate any dish like this sarva pindi.

11. Green Chili -  Regular spice agent that coordinates with ginger and garlic and here the trio plays a major part.

 

 1 Cup Of Rice Flour
 1 tsp Red Chili Powder
 2 tbsp chana Dal
 2 tbsp Peanuts (broken)
 1 tbsp White Sesame Seeds
 1 tbsp Coriander Seeds
 5 Nos Of Chopped Green Chilies
 1 tsp Minced Garlic
 1 tsp Grated Ginger
 2 Springs of Chopped Curry Leaves
 ¼ Cup Of Chopped Coriander Leaves
 Salt, Oil And Water As Required

 

Step wise Instructions To Make Typical Telungana's Sarva Pindi:

  1. Make The Dough - Add all the above mentioned ingredients in a bowl and make a smooth dough with a little water.
  2. Pat And Cook  - Take a small portion of the dough and pat it in a kadai with lavish oil and cook in low flame till crispy.
  3. Serve Hot  - Serve it hot with a suitable accompaniment.
Phase 1: Make The Dough
1

Add a cup of rice flour in a large bowl and sprinkle the required salt. Tip in the measured quantities of red chili powder,chana dal, peanuts, sesame seeds, coriander seeds and gently crumble with your fingers.

2

Now add the grated ginger and minced garlic along with the chopped green chilies, curry leaves and coriander leaves. Splash in a little water now and then to make a smooth dough out of it. Knead it gently and let the final consistency be that of a regular roti dough. Make even sized balls out of the dough and keep aside.

Phase 2: Pat And Cook
3

Grease a saucepan or a kadai and take a dough roll and pat it on the middle of the pan. Dab the dough with oil in such a way that it gets a circular shape. Now place the saucepan in the stove and heat it. Pat evenly and bring a perfect circular shape. Make random holes with your fingers and apply oil inside. Do sprinkle some oil around the dough too. Pop the lid on and let it get cooked in low medium heat for about five to seven minutes approximately. When it becomes aromatic and turns golden brown, take it off from the stove and repeat the process with the other balls.

Phase 3: Serve Hot
4

Serve it hot along with a cup of coffee or tea.

Some Useful Findings:

1. Just sift the rice flour before use to get rid of tiny lumps (if any).

2. In some areas, they include chopped onion to make it more delectable.

3. Similarly, in some versions they exclude peanuts and rely only on chana dal and coriander seeds for crunchiness.

4. In some areas they soak the chana dal for about ten to fifteen minutes beforehand in case if they want it to be a little softer.

5. Adding red chili powder is purely optional because in some regions of Telungana, they use only green chilies to make it spicy.

6. Let the sarva pindi get soaked in a lavish spread of oil and make four to five large holes to pour in the oil so that it gets cooked up well.

7. Sarva Pindi tastes the best only when it is served hot and please do not make it ahead as it may tend to become harder.

FAQs:

1. Which vessel is suitable to make Sarva Pindi?

Traditionally people use a heavy cast Iron Kadai to make Sarva Pindi, but you can use any heavy bottomed vessel like cast Iron tawa or even a copper handi. As you make the dish in slow cooking method, you need to have a heavy bottomed vessel to prevent the dish from getting scorched.

2. Can we add turmeric to the dough?

Yes, by all means as some of the versions include it.

3. Should we toss over the other side too?

Not necessary. As each Pindi takes at least ten minutes to get cooked it gets cooked up over all.

4. How to make the next Sarva Pindi while the kadai is still hot?

Usually, we use two or more vessels simultaneously while preparing Sarva Pindi, but you can also use a single vessel by washing it every time in cool water and grease again.

5. Can we store Sarva Pindi for a few days?

Yes, of course you can store it in an air tight container at room temperature for two to three days and even prepare it for a travel or a picnic.

Serving Ideas With a Quirky Piece Information That May Interest You:

Usually, during festivals when all the family members gather and eat together, normal plantain leaf is used to serve the dishes. But at times the size of a single leaf may not suffice and during such times two or three leaves are strewn together and both fresh and as well as dried leaves are used for this purpose and it is called as aarati akku and much entertained in the rural areas of Andhra Pradesh till today. And the large banana plate is called as Vistan much used for the festive days and occasions. You can try this method and serve a full Telungana Thali with this special Sarva Pindi as a delicacy.

Suitable accompaniments for sarva pindi:

1. butter, yogurt and ghee

2. roasted beetroot raita

3. peanut chutney

4. ullipaya pachadi

5. avakaya

 

Ingredients

 1 Cup Of Rice Flour
 1 tsp Red Chili Powder
 2 tbsp chana Dal
 2 tbsp Peanuts (broken)
 1 tbsp White Sesame Seeds
 1 tbsp Coriander Seeds
 5 Nos Of Chopped Green Chilies
 1 tsp Minced Garlic
 1 tsp Grated Ginger
 2 Springs of Chopped Curry Leaves
 ¼ Cup Of Chopped Coriander Leaves
 Salt, Oil And Water As Required

Directions

Phase 1: Make The Dough
1

Add a cup of rice flour in a large bowl and sprinkle the required salt. Tip in the measured quantities of red chili powder,chana dal, peanuts, sesame seeds, coriander seeds and gently crumble with your fingers.

2

Now add the grated ginger and minced garlic along with the chopped green chilies, curry leaves and coriander leaves. Splash in a little water now and then to make a smooth dough out of it. Knead it gently and let the final consistency be that of a regular roti dough. Make even sized balls out of the dough and keep aside.

Phase 2: Pat And Cook
3

Grease a saucepan or a kadai and take a dough roll and pat it on the middle of the pan. Dab the dough with oil in such a way that it gets a circular shape. Now place the saucepan in the stove and heat it. Pat evenly and bring a perfect circular shape. Make random holes with your fingers and apply oil inside. Do sprinkle some oil around the dough too. Pop the lid on and let it get cooked in low medium heat for about five to seven minutes approximately. When it becomes aromatic and turns golden brown, take it off from the stove and repeat the process with the other balls.

Phase 3: Serve Hot
4

Serve it hot along with a cup of coffee or tea.

Kamareddy’s Signature Dish Sarva Pindi Recipe

Leave a Reply

Your email address will not be published.