Fusion cuisine : Pizzottpam

                               

Pizzottpam

This innovative recipe of mine is innovated by keeping in mind the rising demand and likeness of pizza. But as it is a junk food, we think once before having it. Thus, a similar tasting recipe, Pizzottapam, has been brought to you by me.

Ingredients

1.  For Batter

• Semolina (Sooji)                                             250 gm.
• Thick malaai                                                   150 gm.
• Salt                                                                 according to taste
• Water                                                              to adjust consistency

2. For Topping

• Amul Diced Cheese Blend                                   250 gm.
• Mushroom                                                         5 to 6 no.
• Baby corn                                                          5 to 6 no.
• Sweet corn                                                         20 gm.
• Bell Peppers                                                       2 no.
• Onion                                                                1 medium
• Tomato                                                              1 medium
• Olives                                                                 add to taste
• Jalapenos                                                            add to taste
• Paneer                                                                20 gm.      

Benefits

fig 1

• In pizza, flour (maida) is used to make the base, which is not easily digestible that makes  it unhealthy. Whereas, Pizzottapam is made up of semolina.
• It can be easily prepared at home.
• More nutritious with similar taste.

Method

fig 2

 1.Mix Semolina, malaai, salt & water in a bowl. If you're health conscious, then inspite of malaai you can use curd. The consistency of the batter has to be like that of Dosa. Leave it for half an hour.
2. Dice all the vegetables into small pieces.
3. Now, grease up a pan with ghee or olive oil.
4. Spread the batter into circles (approx.thickness of ½ cm.) & sprinkle all the veggies & cheese on it.
5. When the base of Pizzottapams starts getting crispy & the cheese on it gets melted (as shown in the figure 1), turn off the flame.
6. The Pizzottapam is now ready to be served.

fig 3

You can serve Pizzottapam with tender coconut’s chutney, Ching’s schezwan chutney, tomato or chilli sauce. Herbs & chilli flakes can also be sprinkled on the same.