IDLI PIZZA

FOR IDLI DOUGH (BASE)    

Ingredients

Raw rice - 1 / 2 cup

Parboiled rice - 1 cup

Black gram dhal - 1 / 2 cup

Onion - 1 (chopped)

Green chillies - 2 (chopped)

Ginger - 1 Tbsp (grated)

Coriander leaves - 1 Tbsp (chopped)

Salt - to taste

Butter - 1 Tbsp (to grease)

Method

1. Soak the balck gram dhal and the rice separately for

    four hours.

2. In a grinder first grind the black gram dal to a very

    fine paste.

3. Next grind both raw and par boiled to a smooth paste.

4. Mix both the ground pastes well.

5. Leave the dough to ferment overnight covered in a

    bowl.

6. Next day add salt to taste, chopped onion, coriander

    leaves, green chillies and ginger.

7. Mix well and set aside.

FOR THE PIZZA TOPPING

Ingredients

Onion - 1 (sliced)

Mixed vegetables - 2 cups (sliced)

Vegetables used :

(carrot, boiled peas & butter beans, cauliflower,

 broccoli, capsicum, cabbage)

Green chilli - 1 (chopped)

Pepper powder - 1 Tbsp

Garam masala powder - 1 Tsp

Coriander leaves - 1 Tbsp (chopped)

Cheese - 1 / 4 cup (grated)

Tomato sauce - as required

Salt - to taste

Butter - 2 Tbsp

Method

1. Heat the butter in a pan and add the sliced

    onion followed by green chilli.

2. When the onion turns transparent, add the

    mixed vegetables and stir fry.

3. Add garam masala powder salt and pepper to taste.

4. Add the chopped coriander leaves and remove

    pan from stove.

5. Keep aside the prepared topping.

6. Grease a plate or a cake tin with butter and

    pour three large spoonfuls of the batter.

7. Steam as for idli for 15 minutes in a pressure

    cooker.

8. Once done, remove the plate or cake tin from

    the cooker and spread required amount of

    tomato sauce over the idli.

9. Now place the prepared topping over this

    and top with grated cheese.

10. Place the plate or cake tin again inside the cooker

     and steam for 7 - 10 minutes for the cheese to melt.

11. Serve hot.

Note:

You can use ordinary idli dough also as base.