Sarva pindi

Ingredients

• 2 cups rice flour
• 2 tbsp chana dal, soaked 1 hour
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 3 green chillies, finely chopped, or 1 tsp ginger-chilli paste
• A sprig of curry leaves, chopped
• 2 tbsp chopped coriander
• ½ tsp cumin seeds
• Salt to taste, about 1 cup warm water
• 5 tbsp oil

Method

1. Mix the rice flour with the drained chana dal, peanuts, sesame, chillies, curry leaves, coriander, cumin and salt.
2. Add warm water little by little and knead into a soft dough.
3. Grease a thick kadai or pan with 1 tbsp oil. Put a large ball of dough in it and pat it out with oiled fingers into a thin layer covering the base and part of the sides.
4. Poke 5–6 holes in it with your finger and pour a little oil into each hole and around the edges.
5. Cover and cook on low to medium heat for 10–15 minutes until the base is golden brown and crisp.
6. Lift out and serve warm with tea.