Kanjeepuram Idli

Ingredients
Par boiled 3 cups
Urad dhall 1.5 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
Method
Rinse and soak par boiled rice and urad dhall in water for 2 hours. Grind the above coarsely and add hing and salt 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 vessel with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.