Monday, March 29, 2010

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.



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

15 comments:

Hari Chandana said...

Yum Yum Yum... Very traditional recipe... sounds too good.. bale colorful ga vachhindi.. Super!!!

Aruna said...

Rajini, The ginne appa looks delicious I would love to try it.
Should the soaked channa dal or the Dalia be ground to a paste /powder then add all the rest of the ingredients ?? Please let me know!!! Thx a bunch!!

Rajani Rayudu said...

Hi Chandu,

Thanks! try cheyandi........

cheers
rajani

Rajani Rayudu said...

Hi Aruna,

No need for grinding, soak chana should be as it is minus water + dalia should not be ground into powder either. We need bits and pieces flying around :-)

Leave me your feed back.

cheers
rajani

Turmericnspice said...

The sarva pindi looks delicious...!!

Rajani Rayudu said...

Hi Turmeric,

Thanks! hope you try it some time.

cheers
rajani

Rajani Rayudu said...

Hi,

You are welcome!!!

Please write your name in English, so that I can understand. Thanks!!

cheers
rajani

sravanthi said...

Hi rajani,

Im 23 and newly married and staying with my hubby in US,tried ur varities of dishes...India lo unna ma ammani gurthu chesayi taste and all...really appriciate ur work on this...keep sharing..tk

sravanthi

Rajani Rayudu said...

Hi Sravanthi,

Thanks for trying out my recipes. Amma gurthuki vachindi ante bane vunnayi ani anukuntunna :-)

cheers
rajani

Lakshmi said...

We call this 'Tapilentu' in Rayalaseema. Tapala means vessel. Pindi ni tapala ku anti chestam kabatti ala peru vachindi. It will be very delicious. But we add either grated bottle gourd or ridge gourd and it will be much more yummier.

Rajani Rayudu said...

Hi Lakshmi,

sounds good!

cheers
rajani

Chitra said...

Yummy...i made this for breakfast today and it was a hit in my family.

Rajani Rayudu said...

Hi Chitra,

thanks for liking and leaving your feed back.

cheers
rajani

Anonymous said...

Good One

kms said...

this is one of my favourite snack ever , whenever i go to grand parents home , at least once there will be sarva pindi will be there for me ...

http://kmshomemadefood.blogspot.in/