So, when I was left with a lot of Idli batter this week, I picked my brains to make something new and then remembered having this Idli at my husband’s aunt’s place soon after our wedding ! Although i generally make Oothappams or Paddu (Kuzhi paniyaarams) with left over Idli batter, hubby voted against both of them this week 🙁
But thankfully this dish – Pepper Idli or Milagu Idly (that too, particularly steamed in Banana leaves)- was very well received, and I was happy to add another super healthy breakfast to the menu.
How is this Pepper Idli different from the usual Idly made at home?
It helps if you have ready batter at hand. But if you want to start from scratch, you can make the Idli batter as outlined in this basic Idli recipe. You could as I did, tone down the pepper or not add it at all for the children, but the aroma of freshly ground pepper and cumin along with the soaked dal is sure to pep you up for the entire day!
The addition of cooked but firm channa dal is optional, and I did so ‘coz I dont prefer the idlis looking very dull or dark, but you can also add a handful of chopped fresh coconut to add a slight crunch along with curry leaves / coriander. If you don’t have banana leaves, you could use the normal Idli Moulds just like Poha Idli. But steaming them with Banana leaves is something magical – both the aroma and the taste improve manifold with the pepper steaming in those leaves:-)
Serving suggestions for Pepper Idli
- Molagapudi (Fiery lentil spice powder)
- 21+ chutney varieties
- Hotel style / Tamilnadu style Tiffin Sambhar
- Upahara Darshini Style Sambhar
- Udupi Sambhar
Prep time : 10 mins. Cooking time : 15 mins (5 – 7 mins more than your usual time for Idli batch cooking).
Makes : 4 Idlis (large sized)
Click here to view 14+ varieties of Idli on the blog
Ingredients to make Pepper Idli:
- 2 cups Idli batter (click here for the basic recipe of Idli batter)
- 2 tsp Fresh coconut (chopped into bits, optional)
- 1 tsp ginger (chopped)
- 2 tbsp Bengal Gram (Soaked and cooked Channa dal)
- 2 tsp Cumin seeds( jeera)
- 1 tsp Whole Black pepper (Milagu)
- 2 Green chillies (minced,adjust spice)
- 1/2 tsp Salt (consider the Idli batter also might have salt in it)
- 1/8 tsp Asafoetida (simply skip for GF)
- 1 tsp Coriander leaves (minced)
- 1 sprig curry leaves
- 2 Banana leaves (for steaming, optional)
Method to make Pepper Idli | Milagu Idly:
- Soak the Channa Dal / Bengal Gram for 1/2 hour or even overnight (in the fridge)
- Drain the water, and pressure cook with just minimum water and a pinch of turmeric to cook the dal, till done but not mushy
- The cooked Channa Dal should still hold shape when you press between the thumb and the forefinger,
- Drain the water from the dal and keep aside.
- Roast and coarsely powder cumin and pepper.
- We like to keep half the peppercorns whole, so crush them coarsely
- Add the spice powder, salt, asafoetida, coriander and curry leaves, chillies and mix well.
- Just before steaming add the boiled channa dal and mix well.
- Pour to a flat plate lined with slightly greased banana leaf.
- Tap the plate 2-3 times on the kitchen counter for uniform batter distribution.
- Steam for approx. 12-15 mins. Cool and cut like a pizza into sectors.
- Or serve whole with any chutney or Molagapudi.
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Pepper Idli | Milagu Idly
Equipment
- Bowl
- Whisk
- Steamer
Ingredients
- 2 cups Homemade Idli Batter click here for the basic recipe of Idli batter
- 2 tsp Fresh Coconut chopped into bits,optional
- 1 tsp Ginger chopped
- 2 tbsp Bengal Gram Soaked and cooked Channa dal
- 2 tsp Cumin seeds jeera
- 1 tsp Whole Black Pepper Milagu
- 2 Green Chillies minced,adjust spice
- 1/2 tsp salt consider the Idli batter also might have salt in it
- 1/8 tsp Asafoetida Hing, simply skip for GF
- 1 tsp Green coriander leaves minced
- 1 sprig Curry Leaves
- 2 Banana leaves for steaming, optional
Instructions
- Soak the Channa Dal / Bengal Gram for 1/2 hour or even overnight (in the fridge)
- Drain the water, and pressure cook with just minimum water and a pinch of turmeric to cook the dal, till done but not mushy
- The cooked Channa Dal should still hold shape when you press between the thumb and the forefinger,
- Drain the water from the dal and keep aside.
- Roast and coarsely powder cumin and pepper.
- We like to keep half the peppercorns whole, so crush them coarsely
- Add the spice powder, salt, asafoetida, coriander and curry leaves, chillies and mix well.
- Just before steaming add the boiled channa dal and mix well.
- Pour to a flat plate lined with slightly greased banana leaf.
- Tap the plate 2-3 times on the kitchen counter for uniform batter distribution.
- Steam for approx. 12-15 mins. Cool and cut like a pizza into sectors.
- Serve with any chutney or Molagapudi.
Good one Kalyani. I make these masala idlis too but never tried adding pepper. And me steaming them in banana leaves would be a dream.:)
this looks wonderful delicious dish
wow spicy looking idlis that too wrapped in banana leaf !! too good
Deepa
Hamaree Rasoi
I love this make over Idli and I know how it smells when steamed in banana leaf. Divine.
Nice one .. similar to kanchipuram idlis.
Vardhini
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Plantain leaves definitely impart there own unique flavor and aroma to any dish if used for steaming…Lovely variation to the regular idlis.
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The idlis look so tempting. Nice recipe and am sure the banana leaf adds its own flavour and taste.
Spicy idli looks tempting…
Looks close to Kancheepuram idli 🙂
Ressembles quite like kancheepuram idli, lovely version Kalyani,thanks for sharing..
Very lovely ones..I can have Idlis anytime, specially when flavoured must taste great!
Idli with a twist is great idea. i can feel the aroma of banana leaf. yummy idlis.
very nice n flavorful idlis..looks delicious
oh I love anything steamed in Banana leaves..though its a job getting them here….bookmarked Kalyani!!
This is absolutely fabulous. Congrats on the 200th post.
delicious dish..yummo..
–
Aarthi
http://yummytummy-aarthi.blogspot.com/
love the addition of pepper and that too with banana leaf flavour….oooh….i want this too
Very innovative recipe..
Delicious twist on good old idlis — spicy and delicious.. Yumm..
Very flavorful idlis…
delicious and flavorful idly,change from the regular idly.
This Idli looks super tempting!
that so cool..peppered id;i wrapped in plantain leaves..wow simply superb
Cool idea :),will try this for sure.
Great way to use up the idli batter. Banana leaves always add that magic touch. A very inviting plate for sure.
yes they do add that magic. thanks vidhya
Super way of dishing idli pepper and cumin definitely makes the idli Super tasty. The little leftover idli batter that everyone looks down at too gets used. Love it
aboslutely. U get the idea, right ?:-)
Hi fi !! I too make these kind of masala idlis when folks don’t want to eat regular idli . The addition of pepper gives a nice taste to the idli resembling the famous Kanchi idli
yes it does, but there are few differences in the kanjeevaram idli
Pepper Idli, wow they look super tempting. Next time I make idli batter, am going to try out this idli as I lover anything with pepper in it. Am sure it tastes good on its own too.
absolutely, it tastes yum on its own
I make something similar with the leftover idli batter and call it as Kanchipuram Idli. I must try your version the next time I make it.
Thanks Jayashree. Kanchipuram Idli (traditional method) is different from this with many variants added
My mamiyar makes these pepper idlies. Just like you described I lobe the aroma that comes from banana leaves while steaming.
awww.. that’s so nice to know, Seema
Using banana leaves for steaming adds a great flavor!
it sure does, Radha!