Idli with Mushroom and Cheese Toppings By Gurdip Kohli Punj

Idli with Mushroom and Cheese Toppings

Idli with a twist! Kids will enjoy these idlis topped with mushroom and cheese.
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Cooking Time

15-20 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe9


  • 2 tbsp butter
  • 4 idlis
  • 2 rocket leaves
  • 2 lettuce leaves
  • 4 slices cheese
  • Oil
  • 1 tsp garlic
  • 3 to 4 tbsp onions
  • 1 cup mushrooms
  • 3 to 4 tbsp red green and yellow bell peppers
  • 7 to 8 cherry tomatoes
  • 1 tsp red chilli flakes
  • 2 Rosemary leaves
  • 2 tsp parsley
  • Black pepper powder
  • Salt
  • Parsley


  1. 1

    For the mushroom topping, heat oil in a pan. Saute chopped garlic and onions. When the onions are slightly brown, add the blanched and chopped mushrooms, chopped red, green, and yellow bell peppers, chopped cherry tomatoes, red chilli flakes, rosemary leaves, chopped parsley, black pepper powder, and salt. Mix well and cook for some time. The mushroom topping is ready. Halve the idlis horizontally. Heat butter in a pan. Toast idlis once butter melts. Set aside. Place lettuce and rocket leaves on each toasted idli. Add the mushroom topping on the leaves. Cut strips of cheese slices and add them on the mushroom topping. Heat idlis with topping in a microwave until cheese melts. Transfer the idlis to a serving plate. Garnish with some chopped parsley.

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