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 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.
Method For Peanut Dip
To make this Peanut Dip, gather all the ingredients first.
Use fresh peanut butter to have a delectable freshness in the recipe.
In a mixing bowl add coconut milk, ginger, peanut butter, schezwan sauce, brown sugar and soy sauce and whisk until all the ingredients are blended well and turns into a smooth consistency.
Pour the Homemade Peanut Dip into a serving bowl and serve with Stuffed Idli
