Name: Satva Pindi recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 3 cups rice flour; 1/4 cup chana dal (Bengal gram lentil), soaked overnight; 1 onion, chopped; 2 green chilies, chopped; 1 tsp. ginger-garlic paste; 1/2 cup coriander leaves, chopped; 2 sprig curry leaves, chopped; 2 tbsp. sesame seeds, dry roasted; 1 tsp. cumin seeds; 2 tbsp. fresh grated coconut; 2 tbsp. roasted peanuts, coarsely ground; salt to taste; 1 tsp. red chili powder or to taste; oil to shallow fry

ABOUT Satva Pindi RECIPE

These crispy & savoury traditional pancakes is a common evening snack from Hyderabad / Telangana. They are made of rice flour, chana dal, peanuts, fresh grated coconut, sesame seeds and many other flavouring ingredients. Besides having them as a tea-time snack, they can also be relished for breakfast with coconut chutney or pickles.

Ingredients Serving: 2

3 cups rice flour
1/4 cup chana dal (Bengal gram lentil), soaked overnight
1 onion, chopped
2 green chilies, chopped
1 tsp. ginger-garlic paste
1/2 cup coriander leaves, chopped
2 sprig curry leaves, chopped
2 tbsp. sesame seeds, dry roasted
1 tsp. cumin seeds
2 tbsp. fresh grated coconut
2 tbsp. roasted peanuts, coarsely ground
salt to taste
1 tsp. red chili powder or to taste
oil to shallow fry

Instructions

First mix together chana dal, onion, ginger-garlic paste, green chilies, coriander leaves, curry leaves, sesame seeds, coconut, peanuts and cumin seeds.
Combine the rice flour, salt and red chili powder. Then combine all the ingredients and prepare a dough with required quantity of water. Cover with a damp cloth and keep aside for 10-15 minutes.
Divide into 4-5 equal portions. On a greased pan / tawa, spread into a big circle just like chapatti with the tip of your fingers. Keep sprinkling some water while working on it.
Make few holes on it and drizzle oil in them. Cover and fry on a low flame till one side is done before flipping it over.
Make similar Sarva Pindis with the remaining dough and serve with coconut chutney / pickles or as an evening tea-time snack.

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