whole wheat veg pizza recipe, how to make atta pizza recipe

whole wheat veg pizza or atta pizza recipe with step by step pics – sharing the recipe of a healthy pizza that i make on occasions.

after i started making pizza dough at home some 4 years back, i gradually switched to making pizzas from whole wheat flour. after that i never made pizzas with all purpose flour or maida. just to make it clear for non indian readers, atta is the hindi word for whole wheat flour and maida means all purpose flour.
for any whole wheat pizza base, the trick is to knead the dough very well. if you can get this right, then you will have a nice soft textured pizza base and it won’t be chewy or dense. also use good quality yeast and the water should be tepid or warm & not hot. the temperature of the warm water should be around 40 to 43 degrees celsius/104 to 109.4 fahrenheit.
assembling pizza is easy and all you need are veggie toppings of your choice and pizza sauce. a large part of the flavor of pizza is determined by the sauce added to it. so again use a good quality sauce or make at home.

whole wheat veg pizza recipe below:

whole wheat veg pizza recipe

author: dassana

recipe type: main

cuisine: world

prep time:  1 hour 30 mins

cook time:  15 mins

total time:  1 hour 45 mins

serves: 4

 

whole wheat veg pizza - healthy pizza made with whole wheat flour and topped with assorted veggies.

ingredients (measuring cup used, 1 cup = 250 ml):

for pizza dough:

• 3 cups whole wheat flour/atta, 360 grams
• 1 to 1.25 cups water or add as required
• 1.5 tsp instant yeast or 2 tsp dry active yeast
• ¼ tsp sugar
• ½ tsp salt
• 2 tbsp olive oil
• some whole wheat flour for dusting

for tomato pizza sauce:

• 3 medium to large tomatoes, pureed - yields approx 1.5 to 2 cups of tomato puree, the tomatoes also can be blanched and chopped or crushed.
• 4-5 garlic cloves, finely chopped
• 1 to 1.5 tbsp chopped fresh basil leaves or 1 to 1.5 tsp dry basil
• 1 to 1.5 tsp dry oregano or 1 to 1.5 tbsp chopped fresh oregano
• 1 tbsp red wine (optional)
• ¼ tsp black pepper or add as required
• 2 tbsp olive oil
• salt and black pepper as required

for pizza toppings:

• 6 to 8 tbsp pizza sauce
• 1 small to medium onion, chopped in ½ inch squares
• 1 small to medium bell pepper, chopped in ½ inch squares
• 1 small to medium tomato, chopped ½ inch squares
• 6 to 7 chopped buttons mushrooms, sauteed in 1 tsp oil (optional)
• 7 to 8 olives, chopped (optional)
• ¼ to ⅓ cup steamed corn kernels or tinned corn (optional)
• ½ to ⅔ cup shredded mozzarella cheese or as required
• some olive oil for brushing
• whole wheat flour, semolina or cornmeal for dusting

how to make the recipe:

preparing pizza dough:

1. take 1 cup water in a mixing bowl and lightly warm it. just warm and not hot. the temperature should be around 40 to 43 degrees celsius.
2. then add ¼ tsp sugar and stir so that the sugar dissolves.
3. add 1.5 tsp instant yeast.
4. stir so that the yeast dissolves. if using dry active yeast, then add 2 tsp of it. stir and keep covered for 10 to 15 minutes till the mixture has frothed and bubbled up. here since we have used instant yeast, we don't need to proof the solution and proceed to the next step immediately after stirring the yeast.
5. add 1 cup whole wheat flour, 2 tbsp olive oil and ¼ tsp salt. for dry active yeast, add the flour, olive oil and salt after the yeast solution has bubbled. mix everything with a spoon or spatula.
6. then add 1 cup of flour. again mix.
7. lastly add remaining 1 cup flour and continue to mix and then begin to knead.
8. for ease of kneading, i divided the dough into two parts and kneaded both of them separately.
9. then later joined them together and kneaded again.
10. the dough has to be kneaded really well till its soft and pliable. add more water if required while kneading. i kneaded the dough for about 8 minutes.
11. now rub some olive oil all over the dough and keep it in the same pan.
12. cover with a kitchen towel and allow the pizza dough to leaven for an hour or two. if you have added dry active yeast, then increase the time to 1:30 minutes to 2:30 hours, depending on the temperature conditions.
13. so when the dough is leavening, prep up the other ingredients like chopping veggies, grating cheese and preparing pizza sauce.

preparing pizza sauce:

1. rinse and then chop the tomatoes.
2. puree the tomatoes in a blender or with a hand blender. keep a few bits and pieces of tomatoes in the puree. you can also blanch the tomatoes and then chop or crush them.
3. heat olive oil in a small pan.
4. then add the chopped garlic and saute for 10-12 seconds on a low flame.
5. add the tomato puree and saute for 4-5 mins on a low to medium flame. if using red wine, then you can add it once the tomatoes are cooked.
6. when the tomatoes are cooked, add the chopped basil, dry oregano, salt and pepper.
7. stir & simmer for 1-2 minutes on a low to medium flame.
8. check the seasonings add more salt or pepper if required.
9. once cooled, use the pizza sauce as a topping on pizzas or store in a bowl or in a small jar.

assembling the pizza dough:

1. after the dough has leavened, divide the dough into two or three parts. lightly knead each portion and keep covered for 15 to 20 minutes more. two parts will yield 2 pizzas of 8 to 10 inches. whereas 3 parts, will yield 3 pizzas of 4 to 5 inches in diameter. one 8 to 10 inch pizza is enough for people. this pizza is more heavy to eat due to whole wheat flour.
2. before assembling pizza, grease a 9 to 10 inch diameter round pan with olive oil. dust the pan with some whole wheat flour or cornmeal of semolina. also preheat your oven to 250 degrees celsius.
3. the oven should be hot and preheated for atleast 20 minutes. the preheating time in microwave oven in convection mode is 15 minutes. the preheat temperature is 200 degrees celsius or 220 degrees celsius, whatever is the highest temperature in your microwave oven.
4. take one portion of the whole wheat pizza dough and lightly dust the dough with whole wheat flour.
5. with a rolling pin, roll the dough to a round of 8 to 9 inches diameter evenly.
6. lift the pizza gently and place it in the prepared pan.
7. brush some olive on the pizza dough.
8. now take 3 to 4 tbsp of the pizza sauce and spread it evenly all around.
9. add 3 tbsp of the shredded mozzarella cheese.
10. now top up with the veggies. you can add your choice of veggie toppings.
11. now sprinkle some red chili flakes and dry oregano all over. this is an optional step.
12. again top up with 5 to 6 tbsp of shredded mozzarella cheese. you can add less amount of cheese if you want to.
13. keep the baking tray in the center rack of the preheated oven with both the top and bottom heating rods on. bake for 12 to 15 minutes till the cheese had melted or has golden specks. for a crisp crust, you can also bake for a longer time. since oven temperature vary, do keep a check while baking the pizza. for baking in convection mode, use the same temperature that you preheated your oven at - 200 or 220 degrees celsius.
14. once baked and golden, slice the whole wheat pizza and serve hot.

step by step whole wheat veg pizza recipe:

1. take 1 cup water in a mixing bowl and lightly warm it. just warm and not hot. then add ¼ tsp sugar and stir so that the sugar dissolves.

2. add 1.5 tsp instant yeast.

3. stir so that the yeast dissolves. if using dry active yeast, then add 2 tsp of it. stir and keep covered for 10 to 15 minutes till the mixture has frothed and bubbled up. here since we have used instant yeast, we don’t need to proof the solution and proceed to the next step immediately after stirring the yeast.

4. add 1 cup whole wheat flour, 2 tbsp olive oil and ½ tsp salt. for dry active yeast, add the flour, olive oil and salt after the yeast solution has bubbled.

5. mix everything with a spoon or spatula.

6. then add 1 cup of flour.

7. again mix.

8. lastly add remaining 1 cup flour and continue to mix.

9. gather the dough and begin to knead.

10. for ease of kneading, i divided the dough into two parts and kneaded both of them separately.

11. then later joined them together and kneaded again.

12. the dough has to be kneaded really well till its soft and pliable. add more water if required while kneading. i kneaded the dough for about 8 minutes. if the dough appears dry, then add 2 to 3 tsp water and if sticky, then add 1 or 2 tbsp of the flour.

13. now rub some olive oil all over the dough and keep it in the same pan.

14. cover with a kitchen towel and allow the pizza dough to leaven for 1 hour to 2 hours. if you have added dry active yeast, then increase the time to 1:30 minutes to 2:30 hours, depending on the temperature conditions.

15. so when the dough is leavening, prep up the other ingredients like chopping veggies, grating cheese and preparing pizza sauce. i used homemade pizza sauce. you can check the recipe here. though in the recipe details below, i have mentioned the recipe method.

16. here’s the leavened pizza dough after 1 hour 11 minutes.

17. once the dough has leavened, divide the dough into two or three parts. two parts will yield 2 pizzas of 8 to 10 inches. whereas 3 parts, will yield 3 pizzas of 4 to 6 inches in diameter. one 8 to 10 inch pizza is enough for 2 people. this pizza is more heavy to eat due to whole wheat flour. lightly knead each portion and keep covered for 15 to 20 minutes more.

18. before assembling pizza, grease a 9 to 12 inch diameter round pan with olive oil. dust the pan with some whole wheat flour or cornmeal or semolina. also preheat your oven to 250 degrees celsius/482 degrees fahrenheit. my oven has the maximum temperature of 250 degrees celsius. if your oven has a higher temperature, then preheat it at its highest temperature. the oven should be hot and preheated for at least 20 minutes. the preheating time in microwave oven in the convection mode is 15 minutes. the preheat temperature is 200 degrees celsius/392 degrees fahrenheit or 220 degrees celsius/428 degrees fahrenheit, whatever is the highest temperature in your microwave oven.

19. take one portion of the whole wheat pizza dough and lightly dust the dough with whole wheat flour.

20. with a rolling pin, roll the dough to a round of 8 to 10 inches diameter evenly. a 10 inch pizza will be slightly thin. lift the pizza gently and place it in the prepared pan.

21. brush some olive on the pizza dough. brushing with olive oil does not allow the pizza bread to become soggy.

22. now take 3 to 4 tbsp of the pizza sauce and spread it evenly all around.

23. add 3 tbsp of the shredded mozzarella cheese.

24. top up with the veggies. you can add your choice of veggie toppings. i chose the toppings which are generally added to pizzas. diced onions, tomatoes, bell pepper, steamed corn and sauteed mushrooms. tomatoes are optional and if you like your pizza to be tangy, then add them. you can also add paneer cubes.

25. now sprinkle some red chili flakes and dry oregano all over. this step is optional.

26. again top up with 5 to 6 tbsp of shredded mozzarella cheese. you can add less amount of cheese if you want to. here i used go mozzarella cheese. use any good quality brand of mozzarella cheese.

27. keep the baking tray in the center rack of the preheated oven with both the top and bottom heating rods on. bake for 12 to 15 minutes till the cheese had melted or has golden specks. for a crisp crust, you can also bake for a longer time. since oven temperature vary, do keep a check while baking the pizza. for baking in convection mode, use the same temperature that you preheated at 200 or 220 degrees celsius/392 degrees or 428 degrees fahrenheit.

28. here’s the pizza after getting baked for 15 minutes. to know if the pizza is done, the cheese should get melted and golden along with a brown crust.

29. slice the whole wheat pizza and serve hot with tomato sauce, red chili flakes, italian seasoning or dry oregano.

Eggless Omelet (Vegan)

https://youtu.be/77C0QJ5YD9g

 

 

 

This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!
This recipe will serve 2.
Preparation time 15 minutes
Cooking time is 15 minutes


 

 

 

Ingredients:

• 3/4 cup besan (gram flour) available in Indian grocery stores
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (jeera)
• 1/8 teaspoon black pepper
• 1 green chili finely chopped, optional
• 1/2 cup tomato seeded and finely chopped
• 1/2 cup finely chopped spinach
• 1/2 cup finely chopped bell pepper
• 1/2 cup water to make batter
• 2 tablespoons oil

Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.
Method

1. Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.
2. Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.
3. Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.
4. When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.
5. Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.
6. Repeat for the remaining omelet.

Serve this with mint chutney

 

 

 

Poha idli recipe.

how to make soft poha idli recipe.

poha idli recipe with step by step pics – soft, light and fluffy idlis made with poha (parched rice), rice and urad dal.
the south indian snack of idlis is not only healthy but also a good breakfast to start your day. you can also pack them in the tiffin box and they stay soft even later. idli is one of those perfect food for me, which i can have everyday and even for lunch and dinner.
these poha idlis have 1:1 ratio of poha and idli rice. the amount of urad dal added in this recipe is also less.
poha is flattened rice. you can use thick or thin poha. if you do not have idli rice, then use parboiled rice or sela chawal. you can also use any regular rice like sona masuri or parimal rice. also make sure that the urad dal is fresh and not close to its expiry date. 
while making any idli batter, do remember that temperature is very crucial for proper fermentation of the batter. in cold climates, fermentation does not happen well. i get a lot of queries on the fermentation of idli batter in winters. so summarized my experiences in the following points below:

• keep the batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen.
• you can also preheat your oven at a low temperature (80 to 90 degrees celsius) for about 10 minutes. then switch off the oven and keep the batter bowl inside – i use this method when it becomes very cold outside.
• alternatively, if your oven has lights, then keep the lights on and place the batter inside.
• addition a bit of sugar does help in fermenting the batter – i use this method at times in the winters here.
• skip adding salt to the batter as salt retards the fermentation process. sometimes i add both salt and sugar together. i always use rock salt in the idli batter.
• keep the batter for a longer time, like 14 to 24 hours.
• do remember that even if you do not see the batter doubled or tripled, you should see tiny bubbles in the batter. you should also get the typical faint sour fermented aroma from the batter.
• adding ¼ to ½ tsp of instant yeast (dissolved in 2 to 3 tsp water) 30 to 45 minutes before you steam the idlis also help. but do this method when the batter has not fermented well. the downside of this method is that you have to use all the batter at once. if you refrigerate than the batter gets too yeasty.
• you can also add ¼ to ½ baking soda and then ferment the batter in cold seasons.

the day i made these idlis, the temperature in the night dropped to 16 degrees celsius and i kept the batter for around 15 hours in a warm place in my kitchen.
these poha idlis are so soft that you would love them to dunk in sambar and coconut chutney. in fact even a veg korma will go very well with them. i make set dosa using a similar proportion and will share the recipe soon.



if you are looking for more idli recipes then do check rava idli, okra idli, thinai idli, oats idli, cooked rice idli, idli recipe with idli rava and soft idli recipe.

poha idli recipe card below:

3.7 from 3 reviews

SAVE PRINT

poha idli recipe

author: dassana

recipe type: breakfast

cuisine: south indian

prep time:  9 hours

cook time:  15 mins

total time:  9 hours 15 mins

serves: 4-5

 

poha idlis - soft, light and fluffy idlis made with poha (flattened rice), idli rice and urad dal.

ingredients (measuring cup used, 1 cup = 250 ml):

• 1 cup idli dosa rice or parboiled rice, 200 grams
• 1 cup thick poha, 80 grams
• 3 tbsp whole urad dal, 40 grams (you can also use husked split urad dal)
• ¼ tsp fenugreek seeds/methi seeds
• 2.5 cups water for soaking
• 1 cup water for grinding
• ½ tsp sugar (optional)
• ½ tsp rock salt
• ⅛ to ¼ tsp baking soda (optional)
• oil for greasing the idli moulds

how to make the recipe:

soaking:

1. in a bowl or pan, take the following ingredients - idli dosa rice or parboiled rice, whole urad dal, and ¼ tsp fenugreek seeds.
2. rinse them for a couple of times and then soak in 2.5 cups water.
3. in a separate bowl or pan, take the thick poha .
4. rinse the poha once or twice with water.
5. drain and add the poha to the bowl containing rice, urad dal, methi seeds and water.
6. mix well. cover the pan and soak these four ingredients in water for 5 to 6 hours.

grinding batter:

1. later strain and reserve the strained water.
2. now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full. i ground in two batches.
3. add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.
4. now pour the batter in a large bowl.
5. i ground the batter in two batches and overall 1 cup water. if the grinder becomes hot, then wait for it to cool down and then continue with the grinder.
6. then add ½ tsp rock salt and ½ tsp sugar. don't worry the taste of sugar is not felt in the idlis. if you live in a hot or warm tropical climate, then no need to add sugar. mix very well.

fermentation:

1. cover the bowl with a lid and keep the bowl for 8 to 9 hours or more depending on the temperature conditions in your city.
2. add ⅛ tsp to ¼ tsp baking soda and mix very well. this is optional. you can add baking soda if you want more softer idlis or if the batter has not fermented well.

steaming:

1. grease the idli moulds with oil. pour the batter in the moulds.
2. before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
3. steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes.
4. dip a spoon or butter knife in water and slid them through the idlis. remove and place the idlis in a warm container like a casserole.
5. serve poha idlis with coconut chutney and an onion sambar or mix veg sambar.

step by step poha idli recipe:

1. in a bowl or pan, take the following ingredients – 1 cup idli dosa rice or parboiled rice (200 grams), 3 tbsp whole urad dal (40 grams) and ¼ tsp fenugreek seeds. i used idli rice.

2. rinse them for a couple of times and then soak in 2.5 cups water.

3. next, in a separate bowl or pan, take 1 cup thick poha (80 grams).

4. rinse the poha once or twice with water.

5. strain and add the poha to the bowl containing rice, urad dal, methi seeds and water.

6. mix well. cover the pan and soak these four ingredients in water for 5 to 6 hours.

7. later, strain very well. reserve the strained water. we will use this strained water for grinding.

8. now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full.

9. add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.

10. now pour the batter in a large bowl.

11. i ground the batter in two batches and overall used 1 cup water. if the grinder becomes hot, then wait for it to cool down and then continue with the grinding.

12. add this ground batter to the bowl as well. mix very well.

13. then add ½ tsp rock salt and ½ tsp sugar. don’t worry the taste of sugar is not felt in the idlis. if you live in a hot or warm tropical climate, then no need to add sugar. skip adding salt if the temperature is too cold in your city.

14. mix very well.

15. cover the bowl with a lid and keep the bowl for 8 to 9 hours or more depending on the temperature conditions in your city.

16. this is the batter, the next day.

17. add ⅛ tsp to ¼ tsp baking soda. this is optional. you can add baking soda if you want more softer idlis or if the batter has not fermented well.

18. mix the baking soda very well with the poha idli batter.

19. grease the idli moulds with oil. pour the batter in the moulds.

20. before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.

21. steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes. you can steam the idlis in batches. the leftover batter can be refrigerated and you can make these spiced paniyaram or sweet paniyaram from them. from this batter dosa cannot be made.

22. dip a spoon or butter knife in water and slid them through the idlis. remove and place the idlis in a warm container like a casserole.

23. serve poha idlis with coconut chutney and mix veg sambar.