By Nandini Bhushan*
The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
Telangana cuisine is famous for its spicy and tangy flavour with the widespread use of tamarind, sesame seed, red chilli and peanuts. The combination of these unique flavours makes the food distinct from the rest. One such staple from the Telangana culinary tradition is Sarva Pindi, a rustic style savoury pancake with a distinctive shape and flavour. This lip-smacking flatbread is typically enjoyed for breakfast along with chutney or curd.
Rice flour : 3 cups
Chana dal soaked overnight: ¼ cup
Green chilli: 2
Onion: 1 diced into small sizes
Ginger garlic paste: 1 tsp
Cumin seed: 1 tsp
Dry roast sesame seed: 2 tsp
Roasted peanut coarsely ground: 2 tsp
Grated coconut: 2 tsp
Chopped coriander leaves: 4 tsp
Chopped curry leaves: 2 tsp
Red chilli powder: 1 tsp
Salt as required
Oil: 4 tsp
In a bowl mix together soaked chana dal, onion, sliced green chilli, ginger garlic paste, cumin, sesame seed, peanut, coconut, coriander leaves, curry leaves, red chilli powder and salt.
Add the rice flour and water to knead a firm dough. Divide it into equal-sized balls.
Take a thick bottom pan. In the cold pan add ¼ tsp of oil and spread it evenly.
Place one of the dough balls in the centre and gently press to form a thick circle.
Make a few holes in the Sarva Pindi using your index finger and add a few drops of oil to it.
Cover and place it on low heat and cook for about ten to twelve minutes till it turns golden brown. Traditionally, it is cooked on one side, but you can cook it on both sides if you need.
Serve with pickle or chutney of your choice.