Pot stickers are all time favorites for many and this airfryed version is is really aweso...

Healthily packed roti with a perfect combination of pumpkin and oats makes this recipe a ...

These nachos are a cinch to make. Layering the chips and cheese ensures that every chip h...

Turai/ beerakai cooked in milk, mildly spiced with a wonderful creamy texture and it ma...

Dahi Bhendi is typical Rajasthani dish, spiced okra cooked in a tangy yogurt sauce. The d...

A classic dal recipe with white brinjal cooked in boiled dal. This sour dal is a mouth-fr...

Sarva Pindi Recipe, How To Make Sarva Pindi Recipe

Name: SARVA PINDI
Prep time: 20 min
Cook time: 10 min
Total time: 10 min
Yield: 2

Sarva Pindi is made of rice flour, chana dal, and some spices in South India in large quantity to have it at evening as snacks.

About Recipe

How to make SARVA PINDI

(59 ratings)

0 reviews so far

Prep time
20 mins

Cook time
10 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Rice flour

Servings : 2 persons
Published date : November 17, 2016

Ingredients used in SARVA PINDI
• Rice flour - 250 grams.
• Carrots(grated) - 50 grams.
• Onions(chopped) - 50 grams.
• Green peas(boiled and mashed) - 50 grams.
• Coriander leaves(chopped) - 1 bunch.
• Curry leaves - 1 spring.
• Green chilli(paste) - 4-5 numbers.
• Ginger, garlic paste - 1 tea spoon.
• Oil or ghee - 50 grams.
• Dalia(slightly roasted) - 25 grams.
• Groundnuts seeds powder( roasted) - 25 grams.
• Hot water - 1/2 cup.
• Salt - to taste.
Method:
In a bowl mix rice flour, grated carrots,chopped onions, boiled and mashed green peas, green chillies paste, ginger garlic paste, Dalia(slightly roasted), roasted groundnut seeds powder, chopped coriander leaves, curry leaves, oil or ghee and salt. Knead it into a dough by adding hot water. Let the dough rest for a while by covering it with a wet cloth. Then make small balls out of the dough. Then on a plastic cover or directly on tava( not heated) apply oil or ghee and press the small ball of dough into a roti. Then make small holes on the rotiby fingers and roastitboth the sides by applying ghee or oil. Cook it on slow flame by covering it with a lid on both the sides till they become golden brown. Serve hot with coconut chutney, tomato sauce or ketchup.