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.


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


  • 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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  1. Idli never survives for too long at home... but this is a lovely idea with leftover...


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