Sarva pindi/ Rice Flour Pancake

This recipe is made with rice flour. This is the recipe of Telangana and Rayalaseema regions of Andhra Pradesh. I have learned this from my friend Geeta. This is consumed in the mornings as breakfast, but I like it as evening tea-time snack. It takes very less oil. The quantities I mentioned here makes three pan cakes. 

Ingredients:

Rice Flour - 3 cups
Bengal Gram/Chana Dal - 2tbsp
Red Chilli Powder-2tsp or as per our taste
Sesame Seeds - 1tbsp
Salt - to taste
Curry leaves -10 to 15
Onion - 2 small
Oil-2tbsp

Procedure:

Soak chana dal for half an hour. Drain water. Chop curry leaves. Chop onions. In a large bowl take rice flour, soaked chana dal, salt, red chilli powder, sesame seeds, chopped onions and chopped curry leaves. Mix well. Add little water and make dough out of it. The dough should be soft and smooth. Be careful while adding water. Do not add more water. 

We have to cook this in a thick bottomed vessel. Normally we get separate vessel to make this. We can also use normal kadai which is also thick bottomed. This is the vessel we normally use to cook sarva pindi.

Put one table spoon oil, spread it to vessel. Take some portion of dough and pat and spread it all over the vessel equally using only fingers. Before patting dough to the vessel we have to wet our fingers with oil or water. 

Make small holes all over it. Add little oil i.e. one teaspoon full or even less than that is enough. Cover it with a lid and cook in the very low flame. We have to move the vessel on the stove so that the entire pan cake cooks well. Keep checking. Once it is cooked, the edges will leave the vessel and come up automatically. Normally we do not flip it but to have crispy pancakes we need to flip it and cook for a few minutes. To have soft sarva pindi we need not flip them. I normally flip and cook, so that I get crispy sarva pindi.