Kanjeepuram Idli

Ingredients
Par boiled 3 cups
Urad dhall 2.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons
A pinch of baking soda




Method
Rinse and soak par boiled rice and urad dhall in water for 2
hours. Grind the above coarsley and add hing and salt and
a pinch of baking soda to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add
this to the flour. Add dried ginger powder and mix everything
together.
Coat a flat vessal with oil, and pour the idli flour into this
and pressure cook for 45 minutes in low heat without pressure
cooker weight.