Kanchipuram Idly

To soak
1.	Pacharisi/Raw rice	2 cups
2.	Tuvaram paruppu/toor dal	2 cups

Soak them separately for 4-5 hours. Rinse them, and then grind them together in a grinder or a mixie. Add the required amount of salt. It should not be a smooth batter, but should be a little coarse. Note that the consistency should be thicker than that of a regular idly/dosa batter.

To grind separately
1.	Milagu/Pepper	4 tspn
2.	Seeragam/Jeera	4 tspns
3.	sukku/Dry ginger	1-2

Grind all these together coarsely without water. Add this to the above batter. Also add 2 cups of Idhayam nallennai, 1 cup of ghee, 1 cup yoghurt/curd, hing and curry leaves. Pour the batter in a wide bottomed vessel and let it ferment for atleast 8-12 hours. Stir it once in 4 hrs.

Take a tumbler, smear some oil and pour the batter into it. Similarly fill 4-5 tumblers and keep them in the Idly cooker as you would do Idlies. Heat it for 30 mins, make sure there is enough water. Once done, poke a stick in the Idly to make sure nothing sticks onto the stick. This would mean that the Idly is done.

Side dish: Chilly powder