Stuffed Idli Recipe | Sweet Corn/Mushroom

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Stuffed Idli Recipe  Sweet Corn Mushroom

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

Method

For stuffing Stuffed Idli Recipe | Sweet Corn/Mushroom
For Idli Stuffing

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.

Corn Stuffing for idli
Sweet Corn Stuffing for Idli

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.

Stuffed Idli Recipe | Sweet Corn/Mushroom  steamer
How to make Stuffed Idli

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

Stuffed Idli Recipe | Sweet Corn/Mushroom  are ready

Serve the soft and fluffy idlis stuffed with flavoured corn with peanut dip or coconut chutney.

Stuffed Idli Recipe | Sweet Corn/Mushroom  stuffing

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Ingredients
Servings:
Instructions
  1. Blanch the sweet corn and keep aside.
  2. In a pan heat the oil and add the garlic, green chilli and onions. Sauté till pink and add the mushrooms.
  3. Once the mushrooms are done add the peppers and sauté. Add the salt and pepper. Reduce the flame and add the mozzarella.
  4. Stir and turn off the flame.
  5. Take an idli cooker, and add one cup of water.
  6. Meanwhile, rinse the idli plates and add one spoon of batter to each mould.
  7. Next, add one spoon of the corn mixture to the idli batter. Now cover it with another spoon of batter.
  8. Place it in the Idli cooker and steam for ten minutes.
  9. 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
  10. Serve the soft and fluffy idlis stuffed with flavoured corn with peanut dip or coconut chutney
Recipe Notes

You can stuff Idlis with anything you like.

Make an Idli sandwich or cheese idli.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 4

  1. Aditi Kapur says:

    Amazing 😍 another delightful recipe from you! I’m loving your cooking style.

  2. Harjeet Kaur says:

    Thank you so much Aditi..I just keep dabbling in silly experiments 🙂

  3. i make simple Idli every week, this time will try your recipe. as it will add the goodness of idlis with all these vegetables.

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