Dhizza - Nutan Shenoy-Kini
Ingredients :-
Boiled ( brown rice). – 4 cups.
Udad ( Split Green Gram Dal ) – 1 cup.
Rawa ( Semolina ) – 1 cup.
Bell – Peppers – 1 each- red, yellow, green ( finely chopped).
Paneer – 1/ 4 kg ( crumbled).
Spring Onions- 1 bunch ( cleaned & chopped separately – both greens & onions).
Green Chillies – 10 ( ground to a paste).
Schezwan Sauce – 5 tbsp.
Tomato Ketchup – as per requirement.
Mozarella Cheese.
Oil for frying.
Salt to taste.
Method :-
1. Soak the split gram dal & rice separately for 6 hours, after washing thoroughly.
2. Grind both separately to a fine paste to form a thickish batter.
3. Mix both in one vessel, sprinkle salt & leave to ferment overnight.
4. Mix well in the morning, add semolina & a little water to form a thickish batter ( idli batter consistency).
5. In a flat bottomed deep pan, spread oil on all sides & pour half the batter & spread evenly.
6. Now, spread the chopped vegetables, paneer, a little salt & ground chillies.
7. Cover & let cook on slow flame.
8. Add the Schezwan Sauce in the remaining batter.
9. When the bottom layer of the Dhizza is slightly crisp, pour the remaining batter over the earlier mixture to cover it properly & evenly.
10. Cover & let cook.
11. After about 5 – 7 minutes, remove the lid & check if it has dried up.
12. If so, toss over & spread oil on all sides of the Dhizza.
13. Fry uncovered on low flame for 5 – 8 mintes, till the bottom side is also crisp.
14. Once it is crisp, garnish with grated Mozarella Cheese & Tomato ketchup.
15 Slice & serve hot with Tomato-Chilly Ketchup.
Boiled ( brown rice). – 4 cups.
Udad ( Split Green Gram Dal ) – 1 cup.
Rawa ( Semolina ) – 1 cup.
Bell – Peppers – 1 each- red, yellow, green ( finely chopped).
Paneer – 1/ 4 kg ( crumbled).
Spring Onions- 1 bunch ( cleaned & chopped separately – both greens & onions).
Green Chillies – 10 ( ground to a paste).
Schezwan Sauce – 5 tbsp.
Tomato Ketchup – as per requirement.
Mozarella Cheese.
Oil for frying.
Salt to taste.
Method :-
1. Soak the split gram dal & rice separately for 6 hours, after washing thoroughly.
2. Grind both separately to a fine paste to form a thickish batter.
3. Mix both in one vessel, sprinkle salt & leave to ferment overnight.
4. Mix well in the morning, add semolina & a little water to form a thickish batter ( idli batter consistency).
5. In a flat bottomed deep pan, spread oil on all sides & pour half the batter & spread evenly.
6. Now, spread the chopped vegetables, paneer, a little salt & ground chillies.
7. Cover & let cook on slow flame.
8. Add the Schezwan Sauce in the remaining batter.
9. When the bottom layer of the Dhizza is slightly crisp, pour the remaining batter over the earlier mixture to cover it properly & evenly.
10. Cover & let cook.
11. After about 5 – 7 minutes, remove the lid & check if it has dried up.
12. If so, toss over & spread oil on all sides of the Dhizza.
13. Fry uncovered on low flame for 5 – 8 mintes, till the bottom side is also crisp.
14. Once it is crisp, garnish with grated Mozarella Cheese & Tomato ketchup.
15 Slice & serve hot with Tomato-Chilly Ketchup.
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