Meddur Pizza
A fusion dish combining meddur vada with pizza-style toppings - creative Indo-Italian fusion.
Cooking
Wash the dal and immerse in a bowl of water for 4 hours.
Grind the dal together with the water in a mixer to a smooth paste.
Take one cup of the paste, and add the ginger and chillies. Mix well with a spoon and keep aside.
Just before you are ready to fry, add the sooji and salt, mix well. (Do this just before you fry, don't keep for long after adding the sooji!)
In a kadhai, heat 2 tbsp oil to smoking. Add the mustard seeds and fry till the seeds sputter, add in the curry leaves.
Using a ladle, take the paste from step 4, and gently pour into the oil, smooth the top to obtain a circular shape. Add 1 tbsp oil unformly to the sides and allow to seep through to the bottom.
Cover the kadhai, lower the heat to simmer and cook for approx 5 minutes. Remove the lid, using a spatula carefully lift an edge and examine the bottom. It should be golden brown. Turn the pizza over. Add 1 tbsp oil to the sides and cover and cook as before.
When both sides have been browned, remove from the fire and serve.
Serving Suggestions
Serve hot with chutney....Good for breakfast or snacks.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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