Last Updated on 6 months ago by Neha Deshmukh

Idli Pizza Recipe – Tomato Chutney & Indian Street Food Fusion

Introduction

Okay, let’s be real. Who doesn’t love pizza? And who doesn’t love a good Indian snack? Well, what if I told you that you could have both in one unbelievably delicious bite? I stumbled upon this Idli Pizza a few years ago, and it’s been a family favorite ever since. It’s a fantastic way to use up leftover idli batter, and honestly, it’s just plain fun to make! It’s the perfect fusion dish – a little bit Italian, a whole lot Indian, and 100% yummy.

Why You’ll Love This Recipe

This isn’t just another pizza recipe. It’s quick, easy, and a brilliant way to repurpose idli batter. The soft, fluffy idli base is a delightful change from traditional crusts. Plus, the tangy tomato chutney adds a burst of Indian flavor that you won’t find anywhere else. It’s a guaranteed crowd-pleaser, and a great way to introduce your friends to the magic of Indian street food!

Ingredients

Here’s what you’ll need to whip up this Idli Pizza:

• 1 cup idli batter
• 3 teaspoons peanut oil (divided)
• 1 teaspoon minced garlic
• ½ cup onions (finely chopped)
• ½ teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• ½ teaspoon sugar
• 4 ripe tomatoes (de-seeded)
• Sliced Onion, Capsicum, Chilli Flakes, Coriander Leaves, Cheese (quantity as per preference)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Idli Batter – Type and Consistency

You can use store-bought or homemade idli batter. I usually make my own, but when I’m short on time, a good quality store-bought batter works perfectly. The consistency should be pourable, like pancake batter. If it’s too thick, add a little water.

Peanut Oil – Regional Variations & Substitutes

Peanut oil is traditionally used in South Indian cooking, giving it a lovely flavor. But if you don’t have it, you can easily substitute with vegetable oil or sunflower oil.

Kashmiri Red Chilli Powder – Flavor Profile & Heat Level

Kashmiri red chilli powder is key for that beautiful color and mild heat. It adds a lovely fruity flavor without being overpowering. If you only have regular chilli powder, use it sparingly!

Banana Leaf – Traditional Steaming & Flavor Impact

Traditionally, idlis are steamed in banana leaves, which impart a subtle, fragrant flavor. If you can find banana leaves, definitely use them! If not, don’t worry, a regular steamer basket works just fine.

Tomato Varieties – Best Choices for Chutney

I prefer using ripe, juicy tomatoes like Roma or vine-ripened for the chutney. They have a good balance of sweetness and acidity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the tomato chutney: Heat 1 teaspoon of peanut oil in a pan. Sauté the minced garlic and chopped onions until golden brown. Add the salt, turmeric powder, Kashmiri red chilli powder, and sugar. Cook for a minute, then add the de-seeded and chopped tomatoes. Cook until the mixture thickens into a chutney-like consistency. Set aside to cool.
2. Steam the idli base: Grease a banana leaf (or a steamer plate) lightly with oil. Pour a thin layer of idli batter onto the leaf, spreading it out to form a pizza base shape. Steam for 6-7 minutes, or until the idli is cooked through. Gently remove the idli base from the leaf.
3. Assemble the pizza: Spread a generous layer of the cooled tomato chutney over the idli base. Now comes the fun part – add your favorite toppings! I love sliced onions, capsicum, a sprinkle of chilli flakes, and plenty of cheese.
4. Cook on the tawa: Heat the remaining 2 teaspoons of peanut oil on a flat tawa (griddle) over low heat. Carefully place the assembled pizza on the tawa. Cover with a lid and cook for 3-4 minutes, or until the cheese is melted and bubbly.
5. Serve and enjoy: Garnish with fresh coriander leaves (optional) and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this Idli Pizza absolutely perfect:

Achieving the Perfect Idli Base Texture

Don’t make the idli base too thick, or it will be heavy. A thin, even layer is key for a light and fluffy pizza.

Balancing Sweetness and Spice in the Chutney

Adjust the sugar and chilli powder to your liking. I like a little sweetness to balance the spice, but feel free to experiment!

Preventing the Pizza from Sticking to the Tawa

Make sure the tawa is well-greased and on low heat. Covering the pizza with a lid helps to trap the heat and melt the cheese without burning the base.

Cheese Selection for Indian Flavors

Mozzarella is a classic choice, but I also love using a blend of mozzarella and cheddar for a more flavorful pizza. You could even try a little bit of paneer!

Ensuring Even Cooking on a Tawa

Keep the heat low and be patient. Covering the tawa is crucial for even cooking.

Variations

Let’s get creative!

Vegan Idli Pizza

Skip the cheese or use a vegan cheese alternative.

Gluten-Free Adaptations

This recipe is naturally gluten-free, as long as your idli batter is made with gluten-free ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of chilli powder to control the spice level. For a mild pizza, use very little chilli powder. For a hot pizza, add a pinch of cayenne pepper!

Festival Adaptations (Navratri, Diwali Snacks)

This makes a fantastic snack for festivals! You can adjust the toppings to suit the occasion.

Different Chutney Options (Coconut, Mint-Coriander)

Feel free to experiment with different chutneys! Coconut chutney or mint-coriander chutney would both be delicious. My friend, Priya, swears by a mango chutney base!

Serving Suggestions

This Idli Pizza is delicious on its own, but you can also serve it with a side of raita or a simple salad. It’s perfect for a quick lunch, a fun dinner, or a party snack.

Storage Instructions

Leftover Idli Pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

Can I make the idli batter from scratch?

Absolutely! There are tons of great recipes online. Making your own batter gives you complete control over the ingredients.

What if I don’t have a steamer? Can I use a different method?

You can use a regular pot with a steamer basket. Just make sure there’s enough water in the pot and that the water doesn’t touch the idli base.

Can I prepare the tomato chutney ahead of time? How long will it keep?

Yes, you can! The chutney will keep in an airtight container in the refrigerator for up to 3 days.

What type of cheese works best with the Indian spices?

Mozzarella is a safe bet, but a blend of mozzarella and cheddar adds a nice depth of flavor.

Is it possible to bake this pizza in an oven instead of on a tawa?

Yes, you can! Bake at 180°C (350°F) for 10-12 minutes, or until the cheese is melted and bubbly. However, the tawa method gives it a unique texture that I love.