
Ingredients
For Batter
1 ¼ cups Water
1 tbsp Curd
Salt to taste
½ tsp Sugar
1 cup Gram flour
¼ cup Refined flour
½ tsp Turmeric powder
½ tsp Degi red chilli powder
1 ½ tsp Oil
For Filling
1 tbsp Oil
2-3 Garlic cloves, roughly chopped
2 medium size Onion, cut into small dice
2 medium size Tomato, chopped
Salt to taste
½ tsp Sugar
½ tsp Degi red chilli powder
1 tsp Coriander powder
1 ½ cups fresh Tomato puree
⅓ cup Corn kernels
2 medium size Carrot, chopped
2 medium size Capsicum, chopped
⅓ cup Water
For Layering
Prepared Filling
Water
Pizza cheese blend
Prepared Lasagna Sheet
Tomato ketchup
Pizza cheese blend
For Garnish
Coriander sprig
Process
For Batter
- In a bowl, add water, curd, salt to taste, sugar, gram flour, refined flour and whisk it well.
- Add turmeric powder, degi red chilli powder, oil and mix it well. Keep aside for 10 minutes.
- Now, heat a non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame.
- Cook until the top gets dry, turn and cook the other side.
- Remove on a plate and keep aside for further use.
For Filling
- In a sauce pot, add oil once it’s hot, add garlic, onion and saute it well.
- Saute until the onions are translucent. Add tomatoes, salt to taste, sugar and saute it well.
- Add degi red chilli powder, coriander powder, fresh tomato puree and mix everything well.
- Bring it to one boil, add corn kernels, carrot, capsicum, water and cover it with the lid and cook for 5-10 minutes.
For Layering
- Take a heavy bottom pan, spread the prepared filling all over the pan.
- Pour little water, spread pizza cheese blend over all.
- Place the prepared lasagna sheet on top and repeat this and make four layers with them.
- Now, at the last layer place the prepared lasagna sheet, spread some tomato ketchup.
- Top it up with pizza cheese blend. Now, on the other side, heat a heavy pan.
- Cover it with another pan and cook on medium flame until the cheese completely melts.
- Switch off the flame, garnish with coriander sprig and serve hot.
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