Black pepper corns are crushed but not powdered. They are then fried in oil along with cumin seeds and curry leaves. The fried spices are mixed with idly batter and poured into idli moulds. The idli is then steamed till done. Serve pepper idli with coconut chutney or with regular sambar.
Makes: around 4 Regular Pepper Idly and couple of baby idli’s.
Idli Batter 1 1/4 Cups
Salt to taste
Ghee few drops
Crushed Black Pepper 1/8 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5 – 7
Oil 1 tsp
Method of preparation:
Heat oil in a pan, add all talimpu ingredients.
Fry till cumin seeds change color, remove from heat.
In a bowl, add the idli batter, black pepper cumin oil and salt (if necessary).
Mix thoroughly and keep aside.
Grease idli moulds with few drops of ghee.
Pour few tablespoons of spinach idli batter in each idli mould.
Place the idli stand in steamer.
Steam the pepper idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve pepper idli with coconut chutney or with any chutney of your choice.
Notes: Make sure idli is steamed well before removing from heat.
Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.
Variations: Check other variations of idly here. You can also add chopped cashews in the batter.
Other Names: Pepper Idly, Miriyalu Idli.