The name may seem familiar, for many have come out with this dish in the recent past. However, our experiment dates back to year 2007 when we used to make pizza at home regularly and I told Meena, why not experiment with left over idli batter and make Idli Pizza?
We succeeded in making it with Idli batter made into a thick dosa like base but the main challenge was baking in the oven which spoils the texture and taste of the idli base. If you are adept at using the oven, you may go ahead with that but we prefer to bake it on the tawa.
Hence we shallow fried the topping veggies, Half fried the dosa, applied the salsa topping, fried veggies and then decorated with grated cheese. Pan fried the pizza with a dome cover so that the pizza is properly cooked and the topping cheese melted perfectly. That's Idlizza!
Ingredients:
Left over Idli batter - 4-6 ladles
Salsa topping for pizza - 4-6 Tsp(See recipe at the end)
Chopped onions - 1/2 cup
Chopped Capsicum - 1/2 cup
Chopped mushrooms(Optional - 1/2 Cup
Mozzarella cheese - 50-100Gms grated
Salt and pepper
Chilli flakes(Optional)
Oregano(Optional)
Oil - For pan roasting pizzas
Method:
Heat a dosa tawa.
Drizzle a few drops of oil and sprinkle water. spread the sizzling moisture evenly and pour a ladleful of idli batter. Don't spread thin. Let it run by itself/slightly spread the dough to get thick dosas.
Make 4-6 dosas, just cooked on both sides but not browned.
Stir fry the veggies on high flame in a pan with oil, salt and pepper. Allow to cool.
Apply salsa topping on each dosa, spread the fried veggies and top them with grated mozzarella cheese. Sprinkle salt and pepper, optionally a pinch of chilli flakes and oregano each.
Place on hot tawa with medium heat smeared with little oil, cover with dome lid and roast till cheese melts.
Cut into wedges and serve hot.
Salsa Topping
Ingredients:
Pulpy Tomatoes - 4
Onion powder - 1 Tsp(Optional)
Garlic - 8 flakes, peeled and chopped
Cayenne pepper/Red chilli powder) - 1 Tsp
Salt - To taste
Oil - 1 Tsp
Tomato Ketchup - 2 Tsp
Method:
Wash and blanch tomatoes in boiling water for 10 mins, till skin starts to separate.
Peel off the skin, de-seed and chop them coarsely.
Heat oil in a pan. Fry chopped garlic till golden. Add onion powder and cayenne pepper. Saute
Add the chopped tomatoes and fry. Add salt to taste.
As the sauce thickens, add tomato ketchup, mix well and allow to sizzle for a minute. Allow to cool.
Store in airtight jar/bottle in the fridge.
We succeeded in making it with Idli batter made into a thick dosa like base but the main challenge was baking in the oven which spoils the texture and taste of the idli base. If you are adept at using the oven, you may go ahead with that but we prefer to bake it on the tawa.
Hence we shallow fried the topping veggies, Half fried the dosa, applied the salsa topping, fried veggies and then decorated with grated cheese. Pan fried the pizza with a dome cover so that the pizza is properly cooked and the topping cheese melted perfectly. That's Idlizza!
Left over Idli batter - 4-6 ladles
Salsa topping for pizza - 4-6 Tsp(See recipe at the end)
Chopped onions - 1/2 cup
Chopped Capsicum - 1/2 cup
Chopped mushrooms(Optional - 1/2 Cup
Mozzarella cheese - 50-100Gms grated
Salt and pepper
Chilli flakes(Optional)
Oregano(Optional)
Oil - For pan roasting pizzas
Heat a dosa tawa.
Drizzle a few drops of oil and sprinkle water. spread the sizzling moisture evenly and pour a ladleful of idli batter. Don't spread thin. Let it run by itself/slightly spread the dough to get thick dosas.
Make 4-6 dosas, just cooked on both sides but not browned.
Stir fry the veggies on high flame in a pan with oil, salt and pepper. Allow to cool.
Apply salsa topping on each dosa, spread the fried veggies and top them with grated mozzarella cheese. Sprinkle salt and pepper, optionally a pinch of chilli flakes and oregano each.
Place on hot tawa with medium heat smeared with little oil, cover with dome lid and roast till cheese melts.
Cut into wedges and serve hot.
Ingredients:
Pulpy Tomatoes - 4
Onion powder - 1 Tsp(Optional)
Garlic - 8 flakes, peeled and chopped
Cayenne pepper/Red chilli powder) - 1 Tsp
Salt - To taste
Oil - 1 Tsp
Tomato Ketchup - 2 Tsp
Method:
Wash and blanch tomatoes in boiling water for 10 mins, till skin starts to separate.
Peel off the skin, de-seed and chop them coarsely.
Heat oil in a pan. Fry chopped garlic till golden. Add onion powder and cayenne pepper. Saute
Add the chopped tomatoes and fry. Add salt to taste.
As the sauce thickens, add tomato ketchup, mix well and allow to sizzle for a minute. Allow to cool.
Store in airtight jar/bottle in the fridge.
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