Sarva Pindi

Telangana rice flour savory pancake — rice flour mixed with finely ground chana dal (soaked and ground), finely chopped onion, dried red chilli, cumin, sesame seeds, fresh curry leaves, and salt into a thick dough with water. Patted directly onto a flat iron pan (not poured as batter — pressed by hand to an uneven thickness), holes poked in the surface to allow steam escape, and cooked covered in sesame oil until the underside is golden-brown and crisp while the interior remains soft. The dish name translates as 'pressed rice preparation'; the hand-pressing technique and the dual texture of crisp outside and soft centre distinguish sarva pindi from all other South Indian rice pancakes. Made for Sunday breakfast and Ugadi morning; eaten with gongura pachadi, coconut chutney, or curds.