This breakfast recipe is a specialty in Kanchipuram, a small town in Tamil Nadu.Pre-process : Soak rice for 20 minutes and dry it well. Once it is totally dry, dry grind the rice as fine crystals. Soak the urid dal and the fenugreek together for 30 mintues(mix the fenugreek well with urid dal while soaking) Batter Preparation : Grind half of the fenugreek-urid dal mixture NICELY (add water while grinding just like you do for normal idlis). Grind the other half of the fenugreek-urid dal mixture COARSELY (add water and grind). Mix the rice and fenugreek-urid dal mixture in a vessel and mix well. Add curd to this and mix well (add as much as curd is required to make this mixture a dropping-consistency mixture). Add 1/4 spoon hing . Add as much as salt required and mix well. Close this and leave it for the night. In the morning take a kadai and add 6 spoons oil and 3 spoons ghee and boil it. Pour this oil-ghee mixture in the batter. Add cumin seeds as much required so that you get a couple of seeds in every piece. Add grounded pepper (make sure it has the flavor of pepper.So add pepper accordingly). Mix the batter well and leave it for 15 minutes before you make idlis with this. Cook like normal idlis.