Sarva Pindi/ Sarvappa/ Ginnappa

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For this March month’s ICC- Indian Cooking Challenge, Srivalli chose Sarva Pindi, an authentic recipe of
Andhra shared by Usha. Srivalli gave me this recipe; I never heard and tried
this recipe. Srivalli suggested Rajani’s Amma Cheppindi post for reference.
Through this link, I got a general idea about this recipe. Thanks for sharing
this wonderful recipe with us.
Sarvapindi is known by different
names as sarvappa, ginnappa etc. It is a very popular snack among the telangana
people. The name ginnappa/ sarva pindi, is originated based on the cooking
method involved in preparing this snack. Ginne or Sarva, means deep hallow
cooking bowl, and appa or pindi means snack. It’s a savory pancake made of rice flour, channa dal
(lentil) and spices to make it a delicious and healthy dish. Telangana cuisine
was once the so called underrated rustic, spicy, pungent cuisine and is now
getting the recognition it truly deserves.
After 3 trial, at last I prepared this recipe hope so its
little bit look like as original…….

½ tbsp. Chana dal (half yellow
chickpea) or roasted chana
1 tbsp. Roasted peanuts
2 tsp. White Sesame seeds
2 cup Rice flour
1 tsp. Green chillies and ginger
1 Onion (chopped)
5-6 Curry leaves (chopped)
1 tbsp. Green coriander
Salt to taste
½ tsp. Turmeric powder
½ tsp. Red chillies powder
1 tbsp. Vegetable oil
Soak channa dal in water for 30min.or
use roasted chana (chickpeas). Use roasted and removed the skin of peanut by
crushing with your hands.
Now take a bowl add soaked and drain
water from chana dal, peanuts, sesame seeds, ginger chilies paste, onion, salt
,red chilli powder, turmeric powder, curry leaves (chopped), green coriander
(chopped), Rice flour mix well then add enough water  to make a soft dough
just like dough for chapatti.
Heat the 1 tbsp. oil in the non-stick
pan, take a hand full for dough and make a ball spread all over the pan equally
with the help of hand.
Make a small holes all over add oil on
top of it and cover it with a lid and cook in slow flame for 15-20 minutes till
it is golden brown colour and look crispy. Cook from both sides.
Serve hot hot sarva pindi with chutney
or pickle.
Note: in this recipe I prefer roasted
chana and peanuts.
Submit this recipe with following

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