Kanchipuram Idli

Ingredients

Raw rice - ½ cup
Boiled rice - ½ cup
Udad dhal - 1 cup
Pepper - 1 tsp
Jeera - 1 tsp
Hing powder - 1 tsp
Dry ginger powder - 1 tsp
Curry leaves - few
Oil - 2 tbsp
Ghee - 2 tbsp
Fruit salt 2 level tsp for  3 cups batter
Salt to taste
Mustard seeds - 1 tsp
cashew nuts 2 tbsp

METHOD:
Soak rices & dhal together for 4 hrs.
Grind coarse & keep for 8-10 hrs
Coarsely powder pepper & Jeera & add. Add hing & dry ginger powders.
Heat oil & ghee, temper mustard seeds, chopped curry leaves & add nuts, fry till golden. add to batter.
Adjust the dough to idli dough consistency, if need be add some water.
Keep the steamer ready, boiling & grease the idli plates.
Add fruit salt, at the rate of 2 level tsp for 3 cups dough.
Whisk the dough very well, immediately transfer to greased vessels & start steaming, as you do idlis.

This will take 15-20 minutes to cook completely. 
Insert a skewer, if it comes out clean, the idlis are done.
Remove from steamer, cool. Transfer to a plate & cut like cake pieces.
Serve with coconut chutney or any green chutney.The idli will be soft on its own,
but the addition of fruit salt gives it a very spongy & porous texture.
This preserves well for 2 days.