par-boiled rice - 200g, Raw rice - 200g, Urud dal - 200g Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour.