Sunday, April 18, 2010

Anabakaya Appalu/Garelu/Sarvapindi


Medium sized Anabakaya (Sorakaya/Bottleguard) : 1 (Grated with the skin on)
Rice flour : 1 to 1 1/2 cups
Green chillies : 4 or 5
Cumin seeds : 1 tsp
Ginger garlic paste : 1 tbsp
Chopped Coriander : 2 tbsp
Sanagapappu (Chana dal) : 2 tbsp (Soaked for half - hour)
Sesame seeds : 2 tbsp
Salt : as required
Oil : for frying

Preparation :


  • Grind green chillies to a coarse paste in a mixer grinder.  As the quantity is less, it would be difficult to grind the chillies.  Add a little grated bottleguard to the green chillies so that it will be grinded easily.
  • In a big mixing bowl, take the grated bottleguard and add chilly paste, ginger garlic paste, cumin seeds, chopped coriander, chana dal, sesame seeds, salt and combine all the ingredients.
  • Add the rice flour spoon by spoon and mix well to form a soft dough.
  • On a medium high flame heat oil in a pan.
  • Take a ziploc and apply a little oil on it.
  • Take a lemon sized dough and press it on the ziploc in the form of a round disc.
  • Once the oil is heated, drop these discs into oil and fry on both sides till they are golden brown.
  • Serve hot as is or with tomato ketchup.


  • With the same batter we can make garelu. These were made by my friend Lavanya.
  • Instead of pressing in the form of flat discs, add little volume by pressing like small donuts and make a hole in the centre.
  • Deep fry in oil till golden brown and serve.
Sorakaya Sarvapindi
Sarvapindi is the most popular and exclusive Telangana Snack.  A special dish / vessel called sarva (which is almost shaped like a skillet without the handle but is made of aluminium) is used to prepare this snack.  We do not use bottleguard in the basic sarvapindi.  This is also prepared by my friend Lavanya.  She completely avoided chana dal in this recipe. Instead she added onion.
  • Spray or grease some cooking oil on a sarva/frying pan.
  • Take an orange sized ball of the dough and press and flatten it like a 1/4 inch roti on the frying pan.
  • For even cooking, make some holes on the roti.
  • Add little oil in the holes and on the sides.
  • Fry on medium heat till it turns golden brown on one side.
  • No need to turn over.
  • Serve hot.


  1. hey chala baunnai vasavi....presentattion kudaa adhirindhi.. :)

  2. Thanks Gayathri... Try chesi cheppu...


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