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milagu idiyappam
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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.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 3 people

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.