How can we make Idli interesting more than it is? Let us make Pizza out of it. We will still keep the essence of the original Idli and the southern flavour and try to create some fusion. Anytime you say 'Pizza', adding cheese goes without saying. This will turn out to be a good starter.

Ingredients:

-          2 cups of Idli batter (Store bought or home-made)

-          1 cup sliced tomatoes

-          1/4 cup pitted and sliced black olives

-          1/4 cup pickled jalapenos

-          1 tsp oregano flakes

-          1 tsp chilli flakes

-          1 cup cheese shreds

-          1/4 cup carrot shreds

-          1/4 cup green cabbage shreds

-          1/4 cup purple cabbage shreds

-          3 tsp Vegenaise (mayonnaise)

-          1/4 cup grapes

-          1/4 cup peeled orange

-          3 tsp Pesto sauce (coriander chutney)

-          2 cup cilantro leaves

-          1 tsp pea nuts

-          salt to taste

-          1/2 tsp sugar

-          1 tsp lemon juice

Preparation:

-          In a blender, add cilantro leaves, peanut, salt, sugar and lemon juice and blend it to make a thick smooth paste.

-          Your pesto sauce (chutney spread) is ready. Refrigerate it.

-          Next, prepare side salad.

-          Mix carrot, and cabbage shreds in a mixing bowl. Use refrigerated vegetables for cold touch to the side salad.

-          Add vegenaise, orange, grapes and mix it well. Refrigerate it until served.

-          In regular Idli stand, pour batter into the moulds. Fill 3/4th part of mould to leave some space for toppings.

-          Put it on steamer and half bake it. For 5 minutes.

-          Now take the mould out of steamer and layer pesto sauce on each Idli.

-          Top it with slices of tomatoes, olives and Jalapeno.

-          Now sprinkle Oregano and chilli flakes.

-          Finally top it with generous amount of cheese.

-          Put it back on steamer for another 2 minutes.

-          Idli Pizza will be ready to serve.

-          Serve Hot Pizza with cold salad.

Dal Wada is all-time favourite snacks for any age group. Let us recreate the sensation by adding some stuffing to eat. You guessed it right. It is Cheese again.

Ingredients:

 

-          1/2 cup mung splits (uncooked)(mung dal)

-          1/2 cup split peas (uncooked)(Chana dal)

-          3 green chillies

-          1/2 cup cilantro leaves

-          2 cup mozzarella cheese shreds

-          1 tsp italion seasoning

-          1/2 tsp red chilli flakes

-          1 tsp chopped pickled jalapeno

-          1/4 tsp baking soda

-          2 tsp Chick Pea flour (besan)

-          Oil to deep fry

-          4 tomatoes cut into small pieces.

-          3 red chilli (dried)

-          1/2 tsp mustard seeds

-          Salt to taste

-          pinch of asafoetida

-          1/4 tsp sugar

 

Preparation:

-          Soak both dal(mung splits and split peas) in a separate bowl for at least 2 hours

-          Soak 3 red chilli in a small bowl for 1 hour.

-          In a mixing bowl, add cheese shreds, Italian seasoning, chilli flakes and jalapeno.

-          Mix it well and now form tight balls out of the mixtures.

-          Refrigerate the balls for at least 30 minutes.

-          In a shallow pan, add 1 tsp oil and heat it.

-          Add mustard seed and hear them crackle.

-          Add cut tomatoes, soaked red chillies and salt to taste.

-          Sizzle them for 4-5 minutes or until the tomatoes are soft.

-          Turn off the heat and let it cool for few minutes.

-          Now add them to blender and make a thick smooth paste.

-          Your tomato chutney is ready.

-          Drain water completely out of soaked dal.

-          In a blender, add soaked dal, green chillies and salt.

-          Grind it until it forms a thick coarse paste. If it is too hard to blend, add 1tsp of water.

-          Transfer into a mixing bowl and add chopped cilantro. Mix it well.

-          Add chick pea flour and baking soda and beat the batter.

-          In a frying pan, heat the oil until you feel the vapours.

-          Take stuffing out of the refrigerator.

-          Dip cheese balls into the batter and layer it until it is completely covered with thick batter.

-          Add to the oil and fry them until golden brown and crisp.

-          Serve the hot with our tomato chutney.