Kancheevaram Idli

Ingredients:

The specialty of this idli is it is cooked in different shapes.  My family loves it when it is steamed in small cups.

Boiled rice         -  1 1/2 cups
Regular rice       -  1 1/2 cups
Black gram dal   -  1 1/4 cups
Pepper              -  2 table spoons
Cummin seeds   -  2 table spoons
Dry Ginger        -  1 1/2 inches long
Gingeli oil          -  1/2 cup
Ghee                 -  1/2 cup
Asafotida           -  1 tea spoon
Curry leaves      -  a few leaves
Salt to taste

1.  Wash and soak both the rice together for 4 hours.
2.  Wash and soak the dal for 2 hours separately.
3.  Grind the rice and dal coarsely and mix them together, add salt and keep it closed for about 6 - 8 hours.
4.  In the mean time, coarsely powder cummin seeds, pepper, dry ginger together.
5.  After the batter in fermented,  add melted ghee, gingeli oil, ground cummin seeds, pepper powder, dry ginger, asafoitida and curry leaves.
6.  Leave it aside for another half an hour.
7.  Now grease the molds and idli stand, pour the batter and steam till done.
8.  Serve hot with with chutney powder.
9.  The specialty of kancheevaram idli is that it is cooked in different shapes.