Kanjeevaram Idlis

This is a variation in the Normal Idlis we make.  This can also be eaten with, Chutney, Milagai podi or Sambhar.

Ingredients:

1. Raw Rice  1 cup
2. Boiled Rice (Idli Rice) 1 cup
3. Urad Dal 3/4 cup
4. Fenugreek seeds (Methi seeds) 1 tspoon.
5. Oil  1 t spoon to garnish
6. mustard seeds 1 tspoon.
7.  Coarsely powdered  Black Pepper 1 tspoon
8. Jeera  (Cumin Seeds)  1 tspoon
9. Salt to taste

Soak Raw Rice and Boiled Rice together for 6 plus hours.  Soak Urad dal and Methi Seeds together for  1 hour.
Grind the Rice .  It should not be very smooth so remove it when it is slightly coarse in texture.
Keep it aside.  Grind the urad dal, methi seeds , and make it into a fluffy paste by adding  water little by little.
Add salt and mix the two batters thoroughly and keep it to ferment for about 6 hours in normal temperatures.
Keep the batter in Fridge.
Take out the batter when you want to make the kanjeevaram idlis.
Take a kadai. Put the oil and the mustard seeds.  Let it splutter. add the coarsely powdered black pepper and jeera and fry for few minutes and switch off the stove.
Add the garnishing to the batter mix thoroughly and pour it in the idli thattus holders and steam it for about 7 to 10 minutes till the idlis are done.
Normally Kanjeevaram Idlis are made in a big round shape like a plate and cut into pieces.  You get what is called a 'thatte idli stand'  meaning plate idlis  in Bangalore where you can make about 4 plate idlis at a go.  Then  cut it  and serve.