Milagu jeeraga idiyappam recipe | Breakfast recipes

This is a variety idiyappam recipe I learnt last year from MIL. Milagu idiyappam is very easy to make and very unique to me from the usual idiyappam with sugar and coconut or lemon/ puli idiyappam and the paruppu idiyappam we make usually. 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.

Milagu Jeeraga Idiyappam recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

idiyappam flour or rice flour - 3/4 cup

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Water - As needed

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Salt - As needed

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oil - Few drops

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Pepper (black, powdered) - 2 tblsp

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Jeera - 2 tsp

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Coconut, grated - 1/4 cup

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Ghee - 1 tblsp

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Cashew nuts - 5

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Curry leaves - A sprig

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Method

1. 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.
2. 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.
3. 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.
4. Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.

Notes

• 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.
• Make sure to not burn the pepper powder or will taste bitter.
• Coconut and ghee enhances the pepper flavor more.

Make it along with any other breakfast, especially when you are making for guests, this is best to be the second variety of breakfast!

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