Saggu Biyyam Sarva Pindi

Ingredients

• Rice flour – 1½ cups
• Sago – ¼ cup
• Chana dal – ¼ cup
• Peanuts – ¼ cup, crushed
• Sesame seeds – 1 tbsp
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Curry leaves – 1 sprig, chopped
• Cumin – 1 tsp
• Salt – as needed
• Warm water – as required
• Oil – 1 to 2 tbsp for cooking

Method

1. Soak chana dal for about 2 hours. Separately soak sago for 3 to 4 hours in just enough water until a pearl crushes easily. Drain both.
2. Combine rice flour, drained chana dal and sago, peanuts, sesame, onion, chilli, curry leaves, cumin and salt.
3. Add warm water little by little to make a soft dough that can be patted without cracking but is not sticky.
4. Oil a heavy kadai or thick tawa while still cool. Place the dough in the centre and pat outward with wet fingers into an even disc about 5 to 7 mm thick.
5. Make several small holes through the dough and drizzle oil into the holes and around the edge.
6. Cover and cook over low to medium-low heat until the underside is deep golden and the top is set, about 8 to 10 minutes depending on thickness.
7. Traditionally sarva pindi can be cooked mostly from one side in a deep pan; if using a flat tawa and the bread is sturdy, flip carefully for a brief finish.
8. Serve hot with curd or pickle. Classic Telangana sarva pindi is rice-flour based; the sago in this recipe is a deliberate textural variation.