3 cups parboiled rice
1 1/4 cups black gram
1 tsp mustard seeds
2 green chilies
A pinch of asafoetida
Salt to taste
Oil as needed

Kancheevaram Idlis

1. Soak rice and black gram in hot water for 4 hours and grind for 3 minutes and ferment overnight with salt.
2. The next morning, mix the batter well.
3. Heat oil and fry mustard seeds, chopped green chilies and asafoetida. Remove from fire and add ghee. Pour this over the batter and mix thoroughly.
4. Pour into the idli moulds and steam cook for 7 to 10 minutes.
5. Serve with peanut chutney & sambar.
   Serves: 6
   Preparation time: 15-20 minutes