Sorakaya Sarvapindi is traditional breakfast/snack recipe of Telangana state, India. This is highly nutritious and also a very tasty breakfast to start the day. Usually sarvapindi/rice flour roti is prepared with either onion or bottle gourd. Rice flour rotti with onions is prepared almost in South India with regional names and preparations(Andhra – Biyyapu pindi rotte, Telangana- Sarvapindi, Tamilnadu – Arisi rotti, Karnataka – Akki roti). Today I’ve prepared sarvapindi/rice flour rotti with grated bottle gourd and rice flour as main ingredients. Required amount of rice flour, roasted peanuts, roasted sesame seeds, soaked Bengal gram, chopped green chillies, curry leaves are added to grated bottle gourd along with required amount of salt. Dough is prepared with all the ingredients and rotti is made directly onto the kadai. Rotti is roasted drizzling oil on both sides. Here I present Sorakaya Sarvapindi which is served with ginger chutney. Njoy Cooking, Serving n Savoring!
Bottle gourd: Small piece or one cup grated bottle gourd
Rice flour: One cup
Roasted peanuts: One tbsp
Bengal gram: One tbsp
Sesame seeds: 2 tsp
Green chillies: 1 no.
Curry leaves: A sprig
Groundnut oil: 1 1/2 tsp.
Method of preparation:
- Soak one tbsp of Bengal gram in enough water for thirty minutes.
- Take small piece or one fourth of bottle gourd. Peel the skin of it. Rinse well with water and remove the seeds. Grate the bottle gourd piece onto a plate.
- Bottle gourd is a watery vegetable, it releases lot of water. Squeeze grated bottle gourd thoroughly to drain the excess water completely and keep in a broad vessel which is convenient for mixing the dough.
- Heat kadai and roast one tbsp of peanuts in it.
- Transfer them onto a plate and remove the skin.
- Now roast sesame seeds till nice aroma comes.
- Now add one cup of rice flour, roasted peanuts, roasted sesame seeds, soaked Bengal gram, finely chopped green chilli, chopped curry leaves and required amount of salt too to the grated bottle gourd. Do not add any water.
- Mix all the ingredients thoroughly to form dough for making rotti.
- Take a kadai season well with oil and spread the dough to make rotti shape evenly. Make three or four holes to roast uniformly. Drizzle groundnut oil along the edges of the rotti. Keep the lid and cook on low flame.
- After 3/4 minutes check the doneness on one side. If it’s done flip the other side and repeat the same. Switch off the flame.
- Now the super sorakaya sarvapindi is ready to serve. Enjoy the hot sorakaya sarvapindi with spicy ginger chutney or with any pickle.
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