Thapala pindi or Sarva pindi

Sarva pindi - picture released into the public domain by author Madhavi Madhurakavi

1. Soak chana dal for half an hour and drain.
2. To the dal, mix a little cumin or jeera seeds, salt, chilly powder, finely cut onion, grated ginger, and rice powder.
3. Add very little water and make it into a tight dough.
4. Grease a pan and slowly flatten the dough to a very thin layer on the pan.
5. Makes holes in the middle to help in uniform cooking.
6. Heat the pan and drizzle a little oil along the edges of the pancake and cover it and let it cook under slow heat.
7. Remove the lid and flip and cook again without the lid.
8. This is eaten like a snack.

Cabbage with lentils and coconut side dish

Cabbage Andhra style - photo author Madhavi Madhurakavi - Released into the public domain.

• Soak 3 tablespoons of Bengal gram dal aka split chana dal for at least one hour.
• Shred a small cabbage well.
• Boil the dal till soft and then add cabbage for it to boil again. 
• Remove from heat after the cabbage is soft and cooked.
• Decant the excess water from the cabbage - dal mix.
• Take a wok and add a spoon of oil and add -asafoetida ( a pinch ) - urad dal  (half a teaspoon )- mustard seeds ( 3 pinches) - cumin seeds ( same as mustard) and red chillies. After the mustard splatters add a few curry leaves.
• Add the cabbage mix to the tadka and mix it for a minute.
• Switch off the heat and add a little fresh grated coconut as garnishing.