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.