Pepper Idli | Milagu Idly
Pepper Idli or Milagu Idly is an Idli variant with whole peppercorns and spices added to the batter and steamed. Served with chutney or sambar
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.
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