Rice Flour Pindi

Recipe by
Total Time:
3 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 1 cup - Rice Flour
  • 2 tbsp - Semolina
  • 2 tbsp - Sesame seeds
  • 2 tbsp - Roasted peanuts
  • 2 tbsp - Chana Dal (soaked for 2 hours)
  • 2 - Green chillies, coarsely ground/ finely chopped
  • 1 tsp - Cumin seeds
  • 1 tsp - Red chilli powder
  • 2-3 - Garlic pods, minced or ground
  • 1 - Large onion, finely chopped
  • Handful of coriander leaves, chopped
  • 4-5 - Curry leaves, chopped
  • Salt to taste
  • Water
  • Oil

How to Make Rice Flour Pindi

  • Wash sesame seeds and keep aside.
  • Soak the roasted peanuts for 10 minutes in warm water and then grind coarsely.
  • Drain soaked channa dal and grind coarsely.
  • Mix all the ingredients (except oil) and knead to a dough with little water and keep aside for 10 minutes.
  • Roll 5 equal balls of the dough and flatten them with damp hands onto a generously greased plate.
  • Make some small holes in between of the pancake with your finger.
  • Heat a griddle with oil on it and keep the pancake over it.
  • Cook covered on low flame.
  • Pour some oil in the edges and holes from time to time.
  • Pancake will take around 10 minutes to cook on one side, flip and cook another side for 5 minutes approximately.
  • Serve hot with chutney.