Milagu jeeraga idiyappam is a variety idiyappam recipe I learnt last year from MIL. It is very easy to make and very unique too.
We usually make idiyappam with sugar and coconut or lemon/ puli idiyappam and the paruppu idiyappam.
My mom usually gives pepper jeera rice to us in the dinner when we were kids, but never thought to try with idiyappam, MIL made it last time when we were there.
So from that time, I started to make this one once in a while. Very easy and packed with flavors of fresh ground pepper.
Method
- Boil enough water until the bubbles starts from the bottom of the vessel(do not boil rolling as it will make idiyappam dough get cooked and makes pressing hard). Add salt and oil to water and make dough by pouring this hot water to the idiyappam flour. Refer this post for more details.
- After you finish making plain idiyappam, with the tips of your fingers, roughly separate the idiyappam . Roughly powder jeera and pepper in mixer or hand mortar and pestle. And then heat ghee in pan and fry broken cashews until golden in colour.
- Add coarsely powdered pepper and jeera and curry leaves and give a quick stir and immediately switch off the flame. Add this to prepared idiyappam. You can powder pepper and jeera in mixer or in a hand mortar and pestle.
- Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.
Make it along with any other breakfast, especially when you are making for guests, this is best to be the second variety of breakfast!
Milagu jeeraga idiyappam
Milagu jeeraga idiyappam is a variety idiyappam recipe I learnt last year from MIL. It is very easy to make and very unique too.
Servings 3 people
Cup measurements
Ingredients
- ¾ cup idiyappam flour
- Water - As needed
- Salt - As needed
- oil - Few drops
- 2 tablespoon Black pepper powdered
- 2 teaspoon Cumin seeds
- ¼ cup Coconut grated
- 1 tablespoon Ghee
- 5 Cashew nuts
- Curry leaves - A sprig
Instructions
- Boil enough water until the bubbles starts from the bottom of the vessel (do not boil rolling as it will make idiyappam dough get cooked and makes pressing hard).
- Add salt and oil to water and make dough by pouring this hot water to the idiyappam flour. Refer this post for more details.
- After you finish making plain idiyappam, with the tips of your fingers, roughly separate the idiyappam.
- Roughly powder jeera and pepper in mixer or hand mortar and pestle. And then heat ghee in pan and fry broken cashews until golden in colour.
- Add coarsely powdered pepper and jeera and curry leaves and give a quick stir and immediately switch off the flame.
- Add this to the prepared idiyappam. You can powder pepper and jeera in mixer or in a hand mortar and pestle.
- Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.
Notes
- If you have pepper mill, make use of it for this one, use fresh milled pepper so that the flavour is maximum.
- Use broad vessel for mixing.
- Don’t try to separate the idiyappam when its hot. Just do it once its manageable for your hands. Once you add the pepper mixture, it will be easy for mixing. So dont worry if idiyappam looks sticking together.
- I used desiccated coconut as I dint had fresh that day. but recommend using fresh grated coconut, you can add more upto ½ cup to make it tastier.
- Make sure to not burn the pepper powder or will taste bitter. Coconut and ghee enhances the pepper flavor more.
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.
AparnaRajeshkumar
awesome raks 🙂 amma makes this with hot rice 🙂 when there is a cough or cold !
Veena Theagarajan
I just had it for today breakfast.. yours looks good
radha ramachandran
hi dear it is so delicious !!! easy digestable bcos of pepper/jeera/lg powder.
great going !! keep it up !!
Nagalakshmi V
looks amazing! i never knew such a variation existed
UMA BALOO
NIH
One more recipe with idiappam....idiappam paruppu soil....make idiappam plain and make paruppu silo plain and add to the plain idiappam...this goes well with morekuzhabu
Akila
Wow this looks great n healthy recipe...
Sangeetha Nambi
Guess, it will have pongal taste... Innovative dish... Love it...
CHITRA
As u said i had tasted aunty's pepper jeera rice .. Must try this way 🙂
Divya Kudua
Looks delicious,I've always had idiyappam with Stew,this is completely new!
prathibha Garre
Nice version of idiyappam..love the pepper flavor...
Sowmya Madhavan
Love this variation...sounds too good for I just love pepper in everything..
Sharmilee! :)
This sounds like a nice variation...looks and sounds flavourful!
Ms.Chitchat
Never had milagu jeeaga idiyappam, looks just too good, omg, the clicks are amazing as always.
Divya Pramil
Wow that sounds super flavorful and delicious, never have heard about this recipe.. Will try for sure.. 🙂 Wonderful clicks!!
Shama Nagarajan
delicious...tempting
JEYASHRI SURESH
We make a similar one with aval. Never tried with idiyappam. Sounds great, looks super soft and inviting
Priti S
Looks so yum ...my type of stuff ...always like your super fine idiyappam...
Shanthi
looking yummy...lovely color...
BAGIRATHI DEVI
I like this. It's new for me
Aruna Manikandan
healthy and delicious version, haven't tried this way......
Nupur
Wonderful authentic recipe, never tried this flour before.. very healthy, would love to give it a shot soon
lovely pics as always Raks 🙂
Sireesha Puppala
super tempting breakfast and also appealing clicks such a nice recipe will try this
VineelaSiva
Wow the breakfast looks simple and inviting.Never tried Iddiyaapam.I have to try.
divya
looks absolutely yummy! nice clicks!
Sangeetha M
Never tried this pepper idiyappam, sounds good n flavorful...will try it sometime! Nice clicks!
Amuds
Interesting recipe...need to try out this..
http://Www.cookndine.blogspot.in
Nivedhanams Sowmya
So aromatic and flavorful... yummmmmm