KANCHEEPURAM IDLY

Ingredients:
Raw rice 1 cup
Boiled rice 1 cup
Urad dhal 1 cup
Fresh thick curds 1 cup 
Salt
Grated coconut 1 cup
For seasoning:
Finely chopped ginger 1 and 1/2 tbsp  
Black pepper 1 tbsp
Cashews broken  2 tbsp
Long Green chillies  5 or 6 (cut in to 1/2 inch)
Curry leaves  2 tbsp
Ghee  1/4 cup
Oil  1/4 cup
Mustard seeds 2 tsp
Preparation Method:
Soak raw rice in water for 10 minutes.
Drain the water and spread the rice in a cloth.
After the moisture is absorbed dry run in the mixy coarsely.
Soak this in 1 cup of water and keep it aside.
Soak boiled rice in water for 1 hour.
Soak urad dhal in water for 1 hour.
Grind boiled rice in to a smooth batter.
Grind urad dhal separately.
When urad dhal is ground remove 1/2 of the batter coarsely.
Grind the balance smoothly.
Now mix all the batters together along with soaked raw rice and curds.
Add salt to the batter and mix well. Keep it aside for 12 hours.
After 12 hours add the oil in a  hot tawa.
When the oil is hot add mustard seeds,Chopped ginger  and cut green chillies.
Remove the tawa from  heat and add curry leaves.
Add this to the batter.
Heat the tawa again and add the ghee.
When the ghee is hot, add broken cashews and fry till it becomes golden.
Add  black pepper and fry for a few minutes in low  flame.
Add this to the batter.
Add grated coconut to the batter.
Mix well and make idlis and serve hot with coconut chutney. 
Idly milagai podi is also a good combination for Kancheepuram idly.