Pepper Idli Recipe
Pepper Idli is a popular South Indian breakfast dish that is enjoyed across the region. It is a variation of the traditional idli recipe that is made by adding black pepper and cumin seeds to the batter, giving it a unique flavour and aroma. Pepper idlis are soft, fluffy and have a slight spiciness to them, making them perfect for those who love a bit of heat in their breakfast. Here is the recipe for Pepper Idli:
- 1 cup of urad dal
- 2 cups of idli rice
- 1 tsp of cumin seeds
- 1 tsp of black pepper
- 1 tsp of salt
- 1 tsp of fenugreek seeds
- Water as needed
- Oil for greasing the idli moulds
Instructions to Cook:
- Wash the rice and urad dal separately in water and soak them along with fenugreek seeds for 4-5 hours.
- Grind the urad dal and fenugreek seeds together in a wet grinder or a mixer grinder until it is smooth and fluffy.
- Grind the rice separately until it is coarse and slightly grainy.
- Mix the ground dal and rice together in a large bowl. Add water as needed to make a thick batter.
- Add cumin seeds, black pepper and salt to the batter and mix well.
- Leave the batter to ferment in a warm place for 6-8 hours, or overnight.
- Once the batter has fermented, grease the idli moulds with oil and pour the batter into the moulds.
- Steam the idlis in a steamer for 10-12 minutes or until they are cooked.
- Remove the idlis from the moulds and serve hot with coconut chutney or sambar.
Pepper Idlis are perfect for those who love a bit of heat in their breakfast. The addition of cumin seeds and black pepper not only adds flavour but also helps in digestion. So, try this recipe and enjoy the delicious and healthy Pepper Idlis at home!
- Soak the rice and urad dal along with fenugreek seeds for at least 4-5 hours. This will ensure that they grind easily and the batter ferments well.
- Grind the urad dal and fenugreek seeds together until it is smooth and fluffy. This will help in achieving the right texture and consistency for the idli batter.
- Grind the rice separately until it is coarse and slightly grainy. This will help in giving the idlis a good texture.
- Mix the dal and rice batter together in a large bowl and add water as needed to make a thick batter. Do not add too much water as it may make the idlis hard.
- Add cumin seeds, black pepper and salt to the batter and mix well. Adjust the seasoning according to your taste.
- Leave the batter to ferment in a warm place for at least 6-8 hours, or overnight. This will help in making the idlis soft and fluffy.
- Steam the idlis for 10-12 minutes, or until they are cooked. Do not overcook them as it may make them hard.
- Allow the idlis to cool slightly before removing them from the moulds. This will help in keeping their shape intact.
- Grease the idli moulds with oil before pouring the batter. This will help in preventing the idlis from sticking to the moulds.