How to make Idli Chutney Fondue -
Tomato chutney elevated to fondue level with cheese and served with spiced idlis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Idlis (इडली), Ghee (घी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Idli Chutney Fondue checkout Idli Satay, Tomato Idli Upma, Jain Schezwan Mini Idlis, Idli Shashlik . You can also find more Snacks and Starters recipes like Dadpe Pohe - SK Khazana Cheezy Palak Start Oats Egg Uttappam Mathri-SK Khazana
Idli Chutney Fondue Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Idli Chutney Fondue Recipe
Idlis 8
Ghee 2 teaspoons
Gun powder (molagapodi) to sprinkle
Processed cheese grated 1/2 cup
Mozzarella cheese grated 1/2 cup
Oil 4 tablespoons
Garlic chopped 8-10 cloves
Curry leaves 8-10
Medium onion chopped 1
Large tomatoes chopepd 3
Green chillies chopped 2
Tata Sampann Red Chilli Powder 1 1/2 teaspoons
Salt to taste
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Method
Step 1
Preheat the oven to 180˚C. Quarter the idlis and place them on a baking tray.
Step 2
Drizzle ghee and sprinkle gun powder over the idli pieces, place the tray in the preheated oven and bake for 15-20 minutes.
Step 3
Meanwhile, heat 3 tbsps oil in a non-stick pan, add garlic and sauté for 1 minute. Add curry leaves, mix and sauté for a few seconds. Add onion, mix and sauté well. Cook till golden brown.
Step 4
Add tomatoes, mix and sauté for 2 minutes. Add green chillies, mix well and saute till the tomatoes are pulpy.
Step 5
Add Tata Sampann Red Chilli Powder and salt and mix well. Add ¾ cup water, mix well, cover and cook for 3-4 minutes.
Step 6
Take the pan off the heat and set aside to cool. Transfer into a blender jar and blend to a fine paste.
Step 7
Heat remaining oil in another non-stick pan, add mustard seeds and let them splutter. Add asafoetida and the tomato chutney. Mix and let the mixture come to a boil.
Step 8
Add processed cheese and mozzarella cheese. Mix well and allow the cheese to melt completely. Take the pan off the heat.
Step 9
Transfer the prepared sauce into a fondue bowl and serve hot with the spiced idlis.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
