Authentic Telengani Sarva Pindi with Warm Spicy Chutney
A traditional pressed savory pancake from Telangana made with rice flour, chana dal, peanuts, and vibrant spices. Cooked directly in a heavy pan until wonderfully crisp and golden, it makes for a deeply satisfying rustic meal.
45min
Total Time
4
Servings
Telengani
Cuisine
Recipe
1
In a large mixing bowl, combine the rice flour, drained chana dal, crushed peanuts, chopped onions, green chilies, ginger-garlic paste, and fresh coriander leaves.
2
Add the red chili powder, turmeric powder, cumin seeds, and salt to the mixture, tossing everything together evenly.
3
Gradually pour in warm water and knead the mixture into a soft, pliable, non-sticky dough.
4
Generously grease a heavy-bottomed iron skillet or traditional deep pan with sesame oil.
5
Take a portion of the dough and press it directly onto the bottom of the greased pan, flattening it evenly into a round disc of about half-inch thickness.
6
Poke several small holes across the surface of the flattened dough using your fingertip and drizzle sesame oil into each hole.
7
Place the pan over medium-low heat, cover with a lid, and let it cook undisturbed for about 10 to 12 minutes.
8
Remove the lid and continue cooking until the bottom forms a deeply golden, ultra-crisp crust.
9
Carefully slide the crispy pancake out of the pan and serve hot alongside a fiery peanut or tomato chutney.
Ingredients
2 cups rice flour
1/2 cup chana dal, soaked for 30 minutes
1/4 cup roasted peanuts, coarsely crushed
1 large onion, finely chopped
2 green chilies, finely minced
1 tablespoon ginger-garlic paste
1/4 cup fresh coriander leaves, chopped
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
Salt to taste
Sesame oil for shallow frying
Warm water as needed for kneading
*This AI-generated recipe may contain inaccuracies.