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Sarvapindi (సర్వపిండి , ಗಿಯನ್ನ ಅಪ್ಪಾ)


Sarvapindi (సర్వపిండి , ಗಿಯನ್ನ ಅಪ್ಪಾ) This recipe is very much heart to Telagana people of Andhra Pradesh . It is mostly enjoyed at tea time as a snack , which is complex in flavors and texture. This si prepared in different parts of India

So it is called by different names too , such as Ginnappa, Akki Rotte, Tepala chakkalu.

Regional Dish : Andhra Pradesh, Maharastra, Goa and Karnataka

Cusian Style : Andhra Pradesh | Cooking  Time  30 mins | Take as Such | Type Snack/ Breakfast | Shelf Life : 2  day |Quantity : 4 Servings.

Appx. Nutritional values : calculated for 1 serving ( 1no )

Calories (120 Kcal), Carbohydrates (12.0 g), Protein (1.6 g), Fat (1.8 g).

Ingredients :

  • Rice Flour 1 cup
  • Sesame seeds 1/4 cup
  • Peanuts 1/4 cup
  • Spring onion finely chopped 1/4 cup
  • Onion finely chopped 1/2 cup
  • Garlic minced 1 tsp
  • Coriander leaves finely chopped 2 Tbsp
  • Curry leaves finely chopped 1 Tbsp
  • Salt as needed
  • Green chillies / Red Chilli Powder as needed
  • Oil 2-3 Tbsp or as needed

Method Of Preparation :

  1. Soak sesame seeds and peanuts separately in water for 10 min. (Coarsely crush the peanuts to remove the skin before soaking.)
  2. In a mixing bowl, add the rice flour, soaked and drained sesame seeds and peanuts, salt, green chillies or red chilli powder, minced garlic, chopped spring onion, coriander leaves, curry leaves and onions.
  3. Sprinkle water and knead into a stiff dough.
  4. Pinch some dough [depending on how big the pancake (rotte) is desired and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake.
  5. Make a few depressions on the pancake and place it on medium heat.  Drizzle oil as needed.
  6. Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake.
  7. Flip on to the other side and let it cook for a couple of minutes.
  8. Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!
  9. Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.

Variations :
*Roasted gram/dalia/putnala pappu can also be used for added crunch.
*Chana Dal soaked for 2 hours  , drained can also be added.
*Grated vegetables like carrots, bottle gourd , Indian Cucumber can also be added.

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