When I first read the recipe posted by Srivalli for the Indian Cooking Challenge for February 2012, I thought it was very much like thapilantu or biyyam rotte or akki rotte. The basic difference was in the usage of sesame seeds and spring onion. 

The recipe has been shared by Usha and thanks to her my kids have become fans of this snack. Apparently it is a typical snack from Telangana region of Andhra Pradesh. This only reiterates the fact that each region has a variation of the same kind of food and is known by different names as well.

I had earlier posted a recipe Masala Jonna Rotte similar to this but made with Jowar Flour. 

Ingredients - 

Rice Flour 1 cup
Sesame seeds 1/4 cup
Peanuts 1/4 cup
Spring onion finely chopped 1/4 cup
Onion finely chopped 1/2 cup
Garlic minced 1 tsp
Coriander leaves finely chopped 2 Tbsp
Curry leaves finely chopped 1 Tbsp
Salt as needed
Green chillies / Red Chilli Powder as needed
Oil 2-3 Tbsp or as needed

Variations - 
*Roasted gram/dalia/putnala pappu can also be used for added crunch.
*Chana Dal soaked for 2 hours can also be added.
*Grated vegetables like carrots, bottle gourd (sorrakaya/doodhi) can also be added.


Method Of Preparation -

Soak sesame seeds and peanuts separately in water for 10 min. (Coarsely crush the peanuts to remove the skin before soaking.)

Coarsely grind onions and set aside.

In a mixing bowl, add the rice flour, soaked and drained sesame seeds and peanuts, salt, green chillies or red chilli powder, minced garlic, chopped spring onion, coriander leaves, curry leaves and coarsely ground onions. 

Sprinkle water and knead into a stiff dough.

Pinch some dough [depending on how big the pancake (rotte) is desired] and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake. 

Make a few depressions on the pancake and place it on medium heat.  Drizzle oil as needed. 

Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake. 

Flip on to the other side and let it cook for a couple minutes.

Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!

Continue with making the pancakes with the rest of the dough. To speed up the process, I used 3 different griddles and made the pancakes. On another note, these are traditionally made in a deep wok/kadai. 

Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.

Preparation Time 30 min
Serves 3-4
Posted by Harini R on Thursday, March 15, 2012


  1. looks wonderful

  2. Jayanthi Says:
  3. I love your sarvapindi....looks delicious.

  4. Aarthi Says:
  5. looks crispy and yummy

  6. Unknown Says:
  7. Wow Looks nice brown and crisp yummm..

  8. Rasi Says:
  9. I thought it was similar to Akki roti too.. MIne looks similar.. it is indeed tasty :)

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