PEPPER IDLI

This is a quick breakfast dish made with idlis. I have shared recipes of mini sambar idli and idli manchurian in my earlier posts and today I am sharing the recipe of pepper idli. It is quite similar to idli upma but differs in its taste due to the presence of peppers - black peppercorns, pepper powder and bell peppers. You can try this recipe when you wish to take a break from your regular breakfast menu and try something new.

Ingredients

8 idli cut into small pieces

4 tbsp oil

1 tsp mustard seeds

1 large onion finely chopped

½ bell pepper (capsicum) finely chopped

1 tsp black peppercorns

Handful of curry leaves
1 tbsp lemon juice

½ tsp Pepper powder (or to taste)

1 tsp salt (or to taste)

¼ cup Water

Method

• Heat oil in a pan, add mustard seeds and allow them to sputter.
• Add onions, capsicums, curry leaves and black peppercorns and saute till the onions and capsicums turn soft.
• Now add pepper powder, salt, lemon juice and water and bring to a boil.
• Reduce heat and add the idlis.
• Close a lid and allow it to cook in low flame for 2 to 3 minutes.
• Open the lid and see if steam is coming out from top. If not, cover and cook for one more minute.
• Once done, mix well and serve hot.
• You can serve this with tomato chutney and masoor dal curry.

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