Idli Chutney Fondue

Tomato chutney elevated to fondue level with cheese and served with spiced idlis This is a Sanjeev Kapoor exclusive recipe.

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Idli Chutney Fondue

Main Ingredients Idlis, Ghee
Cuisine Fusion
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Idli Chutney Fondue

  • 8 Idlis
  • 2 teaspoons Ghee
  • to sprinkle Gun powder (molagapodi)
  • 1/2 cup Processed cheese grated
  • 1/2 cup Mozzarella cheese grated
  • 4 tablespoons Oil
  • 8-10 cloves Garlic chopped
  • 8-10 Curry leaves
  • 1 Medium onion chopped
  • 3 Large tomatoes chopepd
  • 2 Green chillies chopped
  • 1 1/2 teaspoons Tata Sampann Red Chilli Powder
  • to taste Salt
  • 1/2 teaspoon Mustard seeds
  • a pinch Asafoetida


  1. Preheat the oven to 180˚C. Quarter the idlis and place them on a baking tray.
  2. Drizzle ghee and sprinkle gun powder over the idli pieces, place the tray in the preheated oven and bake for 15-20 minutes.
  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.
  4. Add tomatoes, mix and sauté for 2 minutes. Add green chillies, mix well and saute till the tomatoes are pulpy.
  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.
  6. Take the pan off the heat and set aside to cool. Transfer into a blender jar and blend to a fine paste.
  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.
  8. Add processed cheese and mozzarella cheese. Mix well and allow the cheese to melt completely. Take the pan off the heat.
  9. Transfer the prepared sauce into a fondue bowl and serve hot with the spiced idlis.