What is the correct consistency of the rice flour batter for Sarva Pindi to make it cook through on the 'kadai' without burning?

Question

What is the correct batter consistency for Sarva Pindi? Learn how to make this savory rice flour pancake so it cooks through without burning.

Answer 1

The rice flour batter for Sarva Pindi should have a thick, spreadable consistency, similar to a thick pancake batter or a soft dough. This ensures it cooks through without burning on the kadai.

Detailed Explanation:

Achieving the right consistency is crucial for making perfect Sarva Pindi. Here's a breakdown of why and how:

1. Too Thin: If the batter is too thin, it will spread too much on the kadai, making it difficult to manage. It might also burn quickly before the inside is cooked through.

2. Too Thick: If the batter is too thick, it will be difficult to spread evenly on the kadai. The center might remain uncooked while the edges burn.

3. Ideal Consistency: The ideal consistency is thick enough to hold its shape when dolloped onto the kadai, but spreadable enough to create an even layer. You should be able to spread it with your fingers or a small bowl to form a thin, even layer on the kadai.

4. Achieving the Right Consistency: Start by adding water gradually to the rice flour and other ingredients (like lentils, spices, and onions). Mix well after each addition until you reach the desired consistency. It's easier to add more water than to take it away, so go slow.

5. Testing the Consistency: To test, take a small amount of batter and place it on a plate. It should hold its shape slightly but still be easily spreadable with a spoon.

Pro Tip:

Always cook Sarva Pindi on low to medium heat. This allows the inside to cook through completely without burning the bottom. Cover the kadai with a lid to trap steam and help the Sarva Pindi cook evenly.