Ingredients:
- ¼ cup Sesame Seeds washed
- 2 tbsp. or little less than ¼ cup Roasted Peanuts soaked (5-10 minutes, until you finish the preparation)
- 1 cup or 165 – 170 grams Rice Flour
- 5 – 6 Green Chilies or ¾ tbsp. Green Chili Paste coarsely ground
- 1 tsp. Jeera(Cumin)
- 1 Garlic Clove (medium size.)
- ½ cup Onion finely chopped
- ½ cup (approx…) tightly packed chopped cilantro
- 5-6 Curry Leaves chopped or 1 tbsp. chopped curry leaves
- 1 – 1 ¼ tsp. Salt
- 1/3 Water (You may need little less than that)
- 2 – 3 tbsp. / 6 – 9 tsp. Oil (2-3 tsp. per cake if you make 3 pancakes or 3- 4 ½ tsp. if making 2 pancakes)
Method:
- Wash Sesame seeds in warm Water.
- Soak the Roasted & split Peanuts in Water.
- Coarsely grind Green Chilies.
- Grind ¾ of the chopped Onion, Garlic, Jeera and Salt to fine paste.
- Chop the Herbs.
- In a bowl take Rice flour, add Chili & Onion pastes. Mix until the pastes are nicely blended into the flour.
- Add remaining chopped Onions, Herbs, Sesame seeds, Peanuts and mix well. Taste the flour and adjust the seasoning. You can add little Chili powder if it is a not Spicy enough.
- Gradually add Water to make soft dough. The dough should be like Chapati Dough.
- Divide the Dough into 2 or 3 equal parts and make round balls.
- take a frying pan with 1 ½ – 2 tsp. Oil. I used one non-stick & one hard anodized pan.
- Take one of the Dough balls and press it into a flat Cake in the pan. Use your fingers to press the Cake. Wet your hands if needed. Thinner the Cake. Using your index finger, make holes to the Cake.
- Sprinkle or lightly brush 1 tsp. Oil on the Pancake. Or you can pour little Oil in the holes.
- Put the pan on a medium flame, cover and cook it for 5 minutes.
- Remove the cover, reduce the flame to medium low and cook for 10 – 12 minutes or until the Cake is light golden brown in color. Move the pan around every 2-3 minutes for even cooking.
- Flip the Cake over and cook for another 2 ½ minutes. cook it for another 2 1/2 minutes without flipping it. Remove from the pan.
- If you are using one pan, let the pan cool and repeat the same steps for the rest of the dough balls.
- It is usually faster to use 2 pans to speed up the process. Sarvapindi is usually cooked in a very wide pan with very liberal amount of Oil on very low flame.
- you can see this images below..
now its ready to serve hot...