Pepper Idli | Milagu Idly | Easy breakfast recipes

Name: Pepper Idli | Milagu Idly
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups Homemade 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)

Published: Nov 25, 2011 · Modified: Sep 4, 2024 by Kalyani · This post may contain affiliate links · 38 Comments

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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.

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

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)

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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

Check out this recipe

Ingredients to make Pepper Idli:

2 cups Idli batter (click here for the basic recipe of Idli batter)
2 teaspoon Fresh coconut (chopped into bits, optional)
1 teaspoon ginger (chopped)
2 tablespoon Bengal Gram (Soaked and cooked Channa dal)
2 teaspoon Cumin seeds( jeera)
1 teaspoon Whole Black pepper (Milagu)
2 Green chillies (minced,adjust spice)
½ teaspoon Salt (consider the Idli batter also might have salt in it)
⅛ teaspoon Asafoetida (simply skip for GF)
1 teaspoon 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 ½ 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

Kalyani

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

5 from 7 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Tiffins

Cuisine Indian, South Indian

Servings servings

Equipment

Bowl
Whisk
Steamer

Ingredients

2 cups Homemade Idli Batter click here for the basic recipe of Idli batter
2 teaspoon Fresh Coconut chopped into bits,optional
1 teaspoon Ginger chopped
2 tablespoon Bengal Gram Soaked and cooked Channa dal
2 teaspoon Cumin seeds jeera
1 teaspoon Whole Black Pepper Milagu
2 Green Chillies minced,adjust spice
½ teaspoon salt consider the Idli batter also might have salt in it
⅛ teaspoon Asafoetida Hing, simply skip for GF
1 teaspoon Green coriander leaves minced
1 sprig Curry Leaves
2 Banana leaves for steaming, optional

Instructions

Soak the Channa Dal / Bengal Gram for ½ 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.