Recipes · Indian · Breakfast
Sarva Pindi (Telangana Rice-Flour Pancake with Peanuts and Chana Dal)
One serving has 536 kcal and 12 g protein, and at least a fifth of a woman's daily need of manganese (103%), copper (61%), pyridoxine (41%), vitamin K (41%), niacin (30%) and folate (30%). Ready in 100 minutes.
- Preparation: 75 min
- Cooking: 25 min
- Makes: 1 serving (224 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free, Gluten-free
- Contains: peanut, sesame
Ingredients
- 70 g Rice flour
- 12 g Chana dal (split Bengal gram)
- 15 g Peanuts, raw
- 4 g Sesame seeds
- 30 g Onion
- 5 g Green chillies
- 0.5 g Curry leaves
- 4 g Coriander leaves
- 0.5 g Red chilli powder
- 0.5 g Cumin seeds
- 0.5 g Salt
- 12 g Vegetable oil
- 70 g Water
Method
- Soak the chana dal and peanuts together in water for 1 hour, then drain them.
- In a bowl, mix the rice flour with the dal and peanuts, sesame seeds, finely chopped onion, green chillies, curry leaves and coriander, the chilli powder, cumin and salt. Add 1 teaspoon of the oil, then the water little by little, kneading to a soft, slightly sticky dough that holds together.
- Grease a heavy 20 cm frying pan or kadai with 1 teaspoon of oil. Off the heat, put the dough in the middle and, with wet fingers, press it out into an even round about 5 mm thick, covering the base of the pan.
- Poke 5-6 holes in it with a finger and pour a few drops of oil into each hole and around the edge.
- Cover and cook over low to medium heat for 12-15 minutes, until the underside is golden brown and crisp and the top looks dry. Turn it over and cook for 3-4 minutes more if you like both sides crisp.
- Slide it out, cut it into wedges and serve hot, with mango pickle or a chutney, as in Telangana.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 536 kcal | 25% |
| Carbohydrates | 71.3 g | |
| Water | 115 mL | |
| Fiber | 5.9 g | 20% |
| Protein | 11.9 g | 25% |
| Tryptophan | 0.13 g | |
| Threonine | 0.41 g | |
| Isoleucine | 0.45 g | |
| Leucine | 0.84 g | |
| Lysine | 0.49 g | |
| Methionine | 0.21 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.61 g | |
| Tyrosine | 0.47 g | |
| Valine | 0.56 g | |
| Histidine | 0.3 g | |
| Fat | 23.4 g | |
| Monounsaturated | 7.7 g | |
| Polyunsaturated | 10.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.8 g | |
| Saturated | 3.4 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 0 mg | |
| Calcium | 88.9 mg | 9% |
| Copper | 0.55 mg | 61% |
| Iron | 2.8 mg | 16% |
| Magnesium | 82.4 mg | 27% |
| Manganese | 1.9 mg | 103% |
| Phosphorus | 198 mg | 28% |
| Potassium | 367 mg | 8% |
| Selenium | 13.3 µg | 24% |
| Sodium | 207 mg | |
| Zinc | 1.8 mg | 23% |
| Thiamin (vitamin B1) | 0.31 mg | 28% |
| Riboflavin (vitamin B2) | 0.1 mg | 9% |
| Niacin (vitamin B3) | 4.2 mg | 30% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 22% |
| Pyridoxine (vitamin B6) | 0.53 mg | 41% |
| Folate (vitamin B9) | 120 µg | 30% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 28.2 mg | 7% |
| Vitamin A | 29.1 µg | 4% |
| Vitamin C | 16.6 mg | 22% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2.7 mg | 18% |
| Vitamin K | 36.8 µg | 41% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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