16 October, 2025

Sarva Pindi | Akki rotti | Andhra Pradesh style |

ಸರ್ವ ಪಿಂಡಿ | ಅಕ್ಕಿ ರೊಟ್ಟಿ | ಆಂಧ್ರ ಪ್ರದೇಶ ಶೈಲಿಯಲ್ಲಿ |

Sarva Pindi is a savoury circular deep bowl shaped crispy flat bread, which is prepared using rice flour, small amount of pre soaked split bengal gram, peanuts and regular spices and herbs and paired along with curd or variety of chutneys

Sarva Pindi is also called as tappala chekka or Ginne appa or Ganju Pindi, which is a specialty dish from the Kamareddy and Warangal districts of Telangana, the 29th state of India

During my school days I used to relish this specialty dish in one of my best friend’s house and very glad to have recreated this recipe after so many years.

Actually I feel like, this is just another version of our own Karnataka’s dish banale rotti, which we prepare time and again since ages, so I could recreate this dish without much hassle

Ingredients : measuring cup used – 250 ml

Rice flour – 2&1/2 cups
Spring onion _ 3 cups (Or finely Chopped onion – 1&1/2 cup)
Roasted and crushed peanuts – 1/2 cup
Black sesame seeds – 1 tbsp
White sesame seeds – 1 tbsp
Soaked split bengal gram or Kadalebele – 1/2 cup (soak it for half an hour in hot water)
Red chili powder (less hot) – 1 tsp
Cumin seeds – 1 tbsp
Salt – 1 tsp
Oil – to apply and toast

To grind into dry coarse paste or finely chopped :

Green chilli – 2 to 3 (adjust)
Coriander leaves – a fistfull
Curry leaves – 2 big sprigs
Ginger – 1 inch piece

PROCEDURE :

To begin with, gather and dry grind together coarsely, everything listed below the heading ‘to grind into dry coarse paste’ or chop finely green chilli, coriander leaves, curry leaves and grate the ginger (I always do grind)

Now in a parath or wide bowl, gather together all the ingredients listed below the heading ‘Ingredients’, except oil and also add the ground or finely chopped mixture and mix well