Papdi Pizza

About Papdi Pizza

Ingredients

• Papdis 12
• Mozzarella cheese 12 slices
• Pizza sauce 6 tbsps
• Green capsicum, finely chopped ½
• Medium onion, finely chopped ½
• Medium potato, boiled and peeled 1
• Nylon sev 6 tbsps

How to Make Papdi Pizza (Stepwise Photos)

Method

1. Preheat the oven to 200° C. Line a baking tray with butter paper.
2. Spread papdi pieces on the worktop. Cut mozzarella cheese slices into roundels with a cookie cutter. Keep aside trimmings.
3. Put ½ tbsp pizza sauce on each papdi and keep a cheese roundel on top of the sauce.
4. Put capsicum and onion in a bowl. Chop the potato and put in the same bowl.
5. Keep some of this mixture on each papdi.
6. Grate the cheese trimmings and sprinkle over each papdi. Tap a little. Top with nylon sev.
7. Keep these papdis on the baking tray and bake in the preheated oven at till the cheese melts.
8. Remove from the oven, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps