Authentic Telengani Sarva Pindi with Warm Chinthachiguru Pachadi
A savory, pressed rice flour pancake from Telangana packed with lentils, sesame seeds, and fresh spices, crisped to perfection in a traditional round skillet. Served alongside a tangy tamarind leaf chutney for a comforting, rustic meal.
55min
Total Time
4
Servings
Telengani
Cuisine
Recipe
1
In a large mixing bowl, combine the rice flour, soaked chana dal, chopped onions, green chilies, coriander leaves, sesame seeds, ginger-garlic paste, turmeric, red chili powder, and salt.
2
Gradually add warm water and knead the mixture into a soft, pliable dough similar to roti consistency.
3
Generously grease a heavy-bottomed deep pan or traditional sarva pindi skillet with groundnut oil.
4
Take a portion of the dough, press it evenly across the pan with your fingers, and poke small holes throughout the surface.
5
Drizzle oil into the holes and around the edges of the dough.
6
Cover the pan with a lid and cook on medium-low heat until the bottom turns golden and wonderfully crisp.
7
For the chutney, sauté the tamarind leaves, dried red chilies, and cumin seeds in a pan until fragrant, then grind into a coarse paste with salt.
8
Serve the hot, crispy sarva pindi straight from the pan alongside the warm tamarind leaf chutney.
Ingredients
2 cups rice flour
1/2 cup chana dal, soaked for 30 minutes
1 large onion, finely chopped
2 green chilies, finely minced
2 tablespoons fresh coriander leaves, chopped
2 tablespoons sesame seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1/4 cup groundnut oil for pressing and drizzling
1 cup fresh tender tamarind leaves (chinthachiguru) for the chutney
3-4 dried red chilies
1 tablespoon cumin seeds
*This AI-generated recipe may contain inaccuracies.