Warangal ginnappa, a pancake like flatbread or a flatbread like pancake…. Whatever it is… This is what I have made for my 23rd day entry in Mega Marathon.
This month in mega marathon, we a group of bloggers are presenting our dishes under the themes A to Z flatbreads and more. This theme has three sub themes, out of which we are to choose one and post for the whole September month
- A to Z Indian flat breads (excluding dosa, crepes and pancakes)
- A to Z International flat breads
- A to Z Indian breads (includes dosa, crepes and pancakes)
I have opted for A to Z Indian flatbreads. Till now it wasn’t that difficult to find flatbreads with different alphabets but real test is now… Letters W to Z.
For letter W, the choices of words coming to my mind were whole wheat flour and warqi paratha but I wanted something different. So kept on searching different state or cities of India when this ginnappa from Warangal caught my attention. It is also known as Sarva Pindi and tapala chekka.
Sarva Pindi is basically a rice flour pancake that has been incorporated with chana dal, peanuts and various spices to make a spicy and delicious dish. According to legend, once a lady named Anusurya of the village Bollepally in Warangal district was feeling hungry. She was yearning to eat something during a rainy day that was delicious but consumed less oil. As she had only rice flour at that time, so she made this Sarva Pindi/ ginnappa that became so popular that entire telangana people came to know about it.
The name Sarva Pindi/ ginnappa has come from the method of preparing it. The word Sarva/ginne means deep hollow round bowl and Pindi/appa means cake thus making literal meaning of Sarva Pindi as pancake.
Since I was determined to make this ginnappa only, but according to my theme it should include Flatbreads only not the pancakes. So I read the rules again and looked for some loopholes and there it is….I got one😎. According to flatbreads…. It should be patted like roti and in pancakes it should be batter based. Now my ginnappa is not batter based, but dough is to be knead. And for making it the dough has to be patted in a bowl till we get a thin roti like circular disc. Hurray!! I have two points in my favour 💃💃
So I went ahead with my ginnappa.
When my ginnappa were being cooked, the whole kitchen was filled with the aroma making it difficult to wait for clicking pics. While I was placing it on the plate, a single small piece broke from the side. I was so absorbed in the aroma, that didn’t even realise when I put into my mouth.
I hadn’t clicked even a single pic by that time. So had to take a small piece from the other ginnappa and placed it to complete the circle, though it is still visible. Since the ginnappa were crisp, I broke the other one into pieces and spread some fresh tomato salsa over it. Believe me, they tasted yum.
After clicking pics, I kept two pieces in front of my mother in law and asked her to take one and keep the other for dad. She too like me, was so engrossed with the taste and ate both the pieces. When I asked her about dad’s share, she said कड़ कड़ करदे बहुत स्वाद लगे, में दोनों खा गई (that she liked these crispy pieces so much that are both of them). Can you imagine my happiness when she said so? The reason is, my mom and dad are such persons who do not want to experiment with their food and love to have Punjabi food only, occasionally pav bhaji or noodles. So my this Sarva Pindi/ginnappa from Warangal was a super success after mom’s comment.
Here is how I made it. I have given step by step procedure for you to follow and make it.
Here are some other flatbreads that I made during mega marathon
A. Achari Poori
B. Bedmi Poori
D. Dahi Dhapate
G. Gobi Paratha
I. Imli Paratha
J. Jaloda Rotti
U. Upwas Ka Paratha