Sarva Pindi - Ginnappa - Tapala Chekka for ICC

Sarva Pindi - ginnappa or tapala chekka these are the names for this mouth watering snack in Andhra Pradesh. The name is different but the recipe is almost same, and the main ingredient is rice flour.In my mother's place we used to call this as tapala chekka. Her version  of this recipe is with grated bottle gourd, ginger green chilli paste and soaked chana dal. she never add onions to this recipe.After marriage my MIL's recipe is with onion, spring onion , ginger garlic paste and peanuts. And my MIL used to call this as Ginnappa or karam appalu.What ever the name is the recipe is little similar to Akki roti which is a very famous snack in Karnataka.
You can make many variations to this recipe with adding grated bottle gourd, chopped greens like menthileaves, palak and totakura. Sarva pindi - Tapala chekka is the recipe which Valli has chosen for this month ICC. And here I used the great old version of Serva pindi given by Usha. Only thing I added to this recipe is grated bottle gourd. Now here is the recipe.
INGREDIENTS:---
Rice flour -- 1 cup
Sesame seeds -- 1/4 cup
Soaked chana dal - 1 tab sp (optional, remove from water and add to the flour)
 Peanuts -- 2 tab sp (roaste and remove the skin,crush then little bit)
Cumin seeds --- 1 tea sp
Green onion chopped -- 1 tab sp
Curry leaves -- 1 spring chopped
Salt  -- 1/2 tea sp or according to your taste
Oil -- for frying the appalu (rice pancakes)
Bottle gourd  --- 1/2 cup grated
For paste:--
Green chillies --- 5
Garlic -- 3 cloves
Onion --- 1 small chopped
Coriander leaves -- 1/2 cup chopped
Grind all above ingredients in to a coarse paste.
METHOD:----
1. Take rice flour in a mixing bowl  add  crushed peanuts (soaked chana dal if using), sesame seeds, cumin seeds, chopped green onion, ground paste, salt, chopped curry leaves.
2, Squeeze the water from grated bottle gourd and add this to flour mix well to combine every thing well.
3.Now add 1/2 cup warm water to the flour mixture and make a soft dough this dough should be like a soft chapati dough.
4. Divide the dough in to equal portions.
5. Spread little oil on the frying pan or a wide vesal (ginne or tapala).
6. Take one portion of the dough and press it with your hand like a flat cake and make holes in the middle of the cake with your finger.
7. Sprinkle little oil on top of the appa and drop little oil in the holes.
8. Keep the flame in mediun heat, cover the pan and cook for 5 minutes.
9. Remove the cover, reduce the heat to low and cook for 10 to 15 more minutes or till the cake turnes in to golden brown.
10 Then flip the cake other side and cook for 2 minutes remove from cake from pan and serve hot.
Serve with coconut chutney ot simply with tomato sauce and my choice is
Take 1 tab sp of chopped onion and 1 tab sp of chopped tomato, 1 tab sp of coriander add a pinch of salt and 1/4 teap of coriander and cumin powder(dhaniya jeera powder) mix well to combine every thing
Sprinkle this onion and tomato mixture on the top of appa sqeeze a little lemon juice and and enjoy yummmmmmmyyyyy...