Stuffed Idli Recipe | Sweet Corn/Mushroom
Like an idli sandwich, Stuffed Idli Recipe | Sweet Corn/Mushroom is, eaten at breakfast or at any time of the day and is stuffed with sweet corn and mushroom, red and yellow peppers and a little garlic and onion.According to the research scholars, Idli is a complete food that can be eaten with any number of side dishes. It is easily digestible and is loved by young and old alike. It is so safe that it can be eaten even during your illness.
What Is Idli?
Idli is a white moon-like rice cake. The cakes are generally three inches in diameter and are made by steaming a batter comprising of fermented black lentils and rice. During the fermentation process the starches break down that’s why they are readily metabolized by the body. Idlis are a great source of carbohydrates and proteins. The fat content is low as it is steamed. Idli is nutritious as it is a rich source of carbohydrates, proteins and fibres. Check out how to make soft fluffy idlis here and here is Stuffed Idli with potato.
Moreover, it is filling and looks sublime in its appearance and taste. Rice and dal (lentils) is not something that you have to visit the supermarket but it is available easily in all Indian kitchens. And if not Stuffed Idli Recipe | Sweet Corn/Mushroom Stuffing, you can stuff with anything you like or is available. I served the stuffed Idli with Peanut Dip but you can serve with Coconut Chutney, podi and Sambar.
Ingredients for Stuffed Idli Recipe | Sweet Corn/Mushroom
3 cups Idli batter
1 cup sweet corn boiled
½ cup mushroom chopped finely
1 small onion chopped
5 flakes garlic
1 green chilli
½ red pepper
½ yellow pepper
¼ cup grated mozzarella
1 tsp oil
¼ th tsp. pepper
Salt to taste
Blanch the sweet corn and keep aside.
In a pan heat the oil and add the garlic, green chilli and onions. Sauté till pink and add the mushrooms.
Once the mushrooms are done add the peppers and sauté. Add the salt and pepper. Reduce the flame and add the mozzarella.
Stir and turn off the flame.
Take an idli cooker, and add one cup of water.
Meanwhile, rinse the idli plates and add one spoon of batter to each mould.
Next, add one spoon of the corn mixture to the idli batter. Now cover it with another spoon of batter.
Place it in the Idli cooker or steamer and steam for ten minutes.
Turn off the flame and remove the idli stand and keep aside for a couple of minutes. With a flat spoon scoop out the Stuffed Idli Recipe | Sweet Corn/Mushroom Stuffing
Serve the soft and fluffy idlis stuffed with flavoured corn with peanut dip or coconut chutney.