Ingredients:
- 2 cups rice flour
- 1/2 cup chana dal (split Bengal gram)
- 1/2 cup peanuts
- 2 onions, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp cumin seeds
- 1 tbsp sesame seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- Water as needed
Instructions:
Dry roast the chana dal and peanuts separately until they turn golden brown. Let them cool, then grind them to a coarse powder.
In a large mixing bowl, combine the rice flour, ground chana dal and peanut powder, chopped onions, green chilies, ginger, cumin seeds, sesame seeds, red chili powder, turmeric powder, salt, and oil.
Mix well to combine all the ingredients. Gradually add water and knead the dough until it forms a smooth and pliable consistency.
Take a small portion of the dough and place it on a greased flat surface or a banana leaf. Flatten it with your fingers into a round shape, about 1/4 inch thick.
Heat a tawa or a non-stick pan on medium heat. Grease it with oil.
Carefully transfer the flattened dough onto the tawa and cook on low heat. Cover with a lid and let it cook for 4-5 minutes.
Flip the sarva pindi over and cook the other side for another 4-5 minutes until both sides are golden brown and crispy.
Remove from the tawa and let it cool for a few minutes.
Cut the sarva pindi into small pieces and serve hot with chutney or pickle of your choice.
Pro Tips:
Grinding the chana dal and peanuts: Make sure to dry roast the chana dal and peanuts until they turn golden brown before grinding them to a coarse powder. This will enhance their flavor and texture.
Mixing the ingredients: To ensure that all the ingredients are evenly distributed, mix them well with your hands. This will also help to bind the dough together.
Adding water gradually: Add water gradually while kneading the dough, as the amount of water needed may vary depending on the quality of the rice flour. The dough should be smooth and pliable, but not too wet.
Using a banana leaf: Traditionally, sarva pindi is cooked on a greased banana leaf to give it a distinct flavor. If you can find a banana leaf, use it to cook the sarva pindi for best results.
Cooking on low heat: Sarva pindi needs to be cooked on low heat to ensure that it is cooked all the way through without burning. Covering it with a lid will also help to trap the steam and cook it evenly.
Flipping carefully: When flipping the sarva pindi over, do it gently to avoid breaking it. You can use a spatula or a flat plate to help you flip it over.
Cutting into small pieces: To serve, cut the sarva pindi into small pieces using a sharp knife or a pizza cutter. This will make it easier to eat and also make it look more appealing.