BOTTLE GOURD ROTI/SORAKAYA SARVA PINDI /TASTE OF TELANGANA

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BOTTLE GOURD ROTI/SORAKAYA SARVA PINDI /TASTE OF TELANGANA

Sorakaya literally means bottle gourd in Telugu and the Sarva Pindi is a pancake prepared from rice flour, chana dal, ginger, garlic, sesame seeds, curry leaves, and green chilies. The mixture of grains, pulses, and spices makes it a lip-smacking and nutritious roti or savory pancake which is the most liked breakfast in Andhra Pradesh and Telangana. We all are very familiar with bottle gourd. Bottle gourd is the main vegetable added to this sarva pindi. This summer gourd is popular as louki, ghiya, and doodhi, etc. in different regions of India

THIS ROTI IS PREPARED IN DIFFERENT STYLES AND SHAPES!
The most amazing fact about this pancake is that this can be prepared in any vessel like iron tawa, in a kadahi (skillet), or even in a shallow saucepan too. In the skillet or pan, this takes the shape of those vessels. By preparing in different vessels, this pancake is called by different names region-wise in Telangana. The flour dough balls are put in the center of the greased pan or skillet and then spread gently (thick or thin) with the hand towards the sides of the pan. In this way, this takes the shape of a big pancake. A few holes are made so that this is cooked evenly after applying oil/ghee. When this preparation is done, the flame is to be on and allow to cook at low flame by covering with a lid

LET’S TALK ABOUT THE INGREDIENTS OF SORAKAYA SARVA PINDI!


I often make this healthy roti in various sizes by adding the grated louki, carrot, or any other vegetables. Traditionally this Sarva Pindi is prepared with rice flour but I add little wheat flour into the dough. Vegetables, soaked chana dal, roasted peanuts, curry leaves, and a few more aromatics and spices give it a unique flavour. Let’s make this easy and healthy roti with me

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Prep time – 20 minutes
Cook time – 15 minutes
Makes –  4 nos
Course – Breakfast/Main course
Cuisine – Indian (Telangana)
Author – Bharti Dhawan

ALL THE INGREDIENTS REQUIRED
1-  FLOURS
•  Rice flour – 1 cup
•  Whole wheat flour – 1/2 cup
•  Water to make the dough – 1/4 cup

2-  VEGETABLES REQUIRED
•  Grated bottle gourd – 1 cup heaped(200 gms)
•  Grated carrot – 1/4 cup (1 medium)
•  Finely chopped onions – 1/2 cup(1 large)

3-  SPICES AND AROMATICS REQUIRED
•  Salt – to taste
•  Red chilly powder – 1 tsp
•  Haldi/turmeric powder – 1/4 tsp
•  Carom seeds/ajwain – 1/2 tsp
•  Cumin/jeera – 1 tsp
•  Sesame seeds & 1 tsp
•  Soaked chana dal – 1 tbsp
•  Finely chopped ginger – 1 tsp
•  Finely chopped green chilies – 1 tsp
•  Curry leaves – 10-12
•  Oil/ghee – 3-4 tsp

HOW TO MAKE SORAKAYA SARVA PINDI
1- Take a large mixing bowl and add the two flours. Now add all the ingredients written under ‘SPICES AND AROMATICS’.

2- Mix everything well and add all the veggies written under’ VEGETABLES REQUIRED’. Firstly, combine all the ingredients so well with your hand. The flours will start combining due to the moisture of the veggies

3- Add little water at intervals and make a tight dough. Work on the dough for 3-4 minutes and keep to rest for 10 minutes (the moist veggies make the dough softer)

4- Work on the dough again for a minute and two. Divide the dough into 4 balls. I make two sarva pindi at a time in two separate pans

5- Grease the pans with oil/ghee and keep the dough ball in the center. Spread the dough with your hand towards the sides of the pan. (traditionally these Sarva Pindi are prepared the pan-sized)

6- Make a few holes in the roti/pancake/Sarva Pindi (these holes help to cook the roti evenly). Remember the flame is still off

7- Now keep the pans on stove and switch on the flame, keeping it low. Add ghee into all the holes. Cover the pans with the lids. It takes 5-7 minutes to cook the roti from the downside

8- Flip the sarva pindi to cook the other side to golden. Make all like this of any size to
your choice.

9- Serve the healthy SORAKAYA SARVA PINDI with curd, pickles, or any curry

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