Sarva Pindi or Ginne Appa

Having friends from different regions is you can be blessed with their tradition way of cooking too . In such, this recipe was given from my friend Swapna who hails from Telangana region.  Weekend when we visited their place she said "I will show you how to make Sarva pindi Rajani, behind her husband is saying we call them Ginne appa,  Oh I said ginnelo chesidi kabatti ginne appa na"- learning new things. Instantly fallen in love with it. Thanks!! Swapna garu and Venkat Garu.

Sarva Pindi

No fermenting, easy peasy and healthy snack served at evening tea or eat it like us for breakfast. 


Serves:


2 large ginne appa + 1 small ginne appa (Increase qty if you have more people to serve)


Ingredients:

Rice Flour - 2 cups

Channa dal - handful (soak for 2 hours in water) or Putnalu pappu - handful (no need for soaking)

Peanuts - handful (roast these in microwave plate for 2 min and remove skin and separate in half (this is how I did) or coarsely grind them with few bits and pieces)

White Sesame seeds - 2 tsp (no need for roasting)

Cumin seeds - 1 tsp (no roasting needed)

Spring onion - 2 no. (washed, chopped) or Incase you don't have one use yellow onion - 1/2 large no. (chopped finely)
Green chillies - 3 no. (finely chop with kitchen scissors)
Curry leaves - 2 sprigs (chopped fine)
Garlic - 6 pods (sliced and chop length wise)

Coriander leaves - handful (chopped finely)

Turmeric - 1/2 tsp or a pinch
Cayenne pepper - 1 tsp (goddu karam na bashalo :-) )
Salt - 1 tsp

Water - as needed

Proceed:

1) In a glass bowl add all dry ingredients first, mix well, and then add remaining ingredients except water, mix well and then add water little at a time, until form a chapati dough consistency.

2) Take a flat deep non-stick pan, add 1 tbsp oil, spread all over the pan with your fingers. Smear some oil too on both of your hands.

3) Take a cricket ball size dough, put it in the middle and keep pressing flat thin like pan cake with your fingers, dipping your fingers in oil if needed. Once finished put hole in the middle with your index finger.

4) Take this pan on stove top. Cook on med-low for 15 mins or until lightly brown underneath. Turn over carefully with spatula and cook away for 10 mins more. Switch off  leave it on for 5 more mins on stove top to get crisp.

Ginne Appa

Serve immediately as it is on a plate.

Look how thin it is

Note:

I cooked on electrical stove top.

Do not put lid on top while cooking, it will get soggy. If you want to put then, the water which sits on top of the lid wipe it off with cloth and cover again. If you want to do this way then check and adjust your cooking timings.

Here I don't have spring onion, so I used yellow onion.

I want to cook urgently so opted for Putnalu pappu, which doesn't make any difference, actually it is better than channa dal.

Peanuts, should be ground coarsely, I haven't I just separated in half, so no difference either.

Venkat garu's Tip:

If you got left over, cut them in to rectangle shape or like bruschetta size, on top of it put just salad mix and serve it on a plate

Salad mix: chopped Red Onion, chopped Tomato, Green chilli, Chopped coriander, Salt to taste, lemon juice and lightly give a touch up with tobasco sauce for zing.

Verdict:

Mind blowing. Yum!!!!!

Translation:

Putnalu Pappu = Roasted Chickpeas = Dalia = Bhuna Chana
Ginne = Utensil
Sarva Pindi = Spicy Indian rice flour pancake sort of.

© 2010 by Rajani Rayudu

Chandrakala Uthappam/ Uthappam with a twist

Chandrakala Uthappam

I don't think any one discovered this uthappam, doing my twist to it. Hence the name Chandrakala Uthappam. It has got secret ingredient that is my amma's special curry. 

We need:

Mix Idli batter in a bowl (Just take how much your family needs for doing Uthappam.), to that add 1/2 the amount of Cabbage Bangaladumpa Kura, for extra hot cut finely chopped green chillies few of them - mix well and do Uthappam. (remember no need to add extra salt as curry already has salt in it)

Heating a small nonstick deep flat pan as shown in the picture, on low heat, add 1 tbsp oil, once heated add 2-3 ladle ful of batter and do flat round shape, cover, cook for few mins, or until light brown underneath and turn again, cover and cook for few mins, remove lid cook for 1 min and serve.

Goes well with Ginger pickle or elseTomato Pickle.

Tip:

When ever you do Idli batter, cook this curry too, and keep in fridge. You will have the next day yummy Uthappam out of it. Serve as a Breakfast, Brunch or for people who eat tiffin in the evening.

The smell and tastes of this Uthappam takes you to Indian Tiffin Centres in India, I promise!!! eagerly waiting for your feed back :-)

Meaning:

Cabbage Bangaladumpa Kura = Cabbage Potato Curry
Uthappam = Indian Pan cake sort of :-)
Chandrakala? my mom's name

© 2010 by Rajani Rayudu