raw rice idli, pacharisi idli

Pacharisi idli recipe, Raw rice idli

Pacharisi idli is steamed Indian cake prepared by grinding raw rice and urad dal into batter and steaming them by pouring in idli molds. Raw rice idli is made during vrat and during pooja days and is served with roasted gram dal chutney. So you can try making this idli as breakfast for this Ganesh Chaturti or for any upcoming festivals and relish it. This recipe yields soft and fluffy idli just like idli made with idli rice. I served this chutney with red chilli coconut chutney and tiffin sambar. So lets get to the making!

You can check out the vada recipe below:

You can check out my other idli recipes below:

Pacharisi idli recipe, Raw rice idli
Print
Prep Time
14 hr
Cook Time
12 min
Total Time
14 hr 12 min
Prep Time
14 hr
Cook Time
12 min
Total Time
14 hr 12 min
To make idli batter
  1. 1. Raw rice/ Pacharisi -2 cups
  2. 2. Whole urad dal - 1 cup
  3. 3. Poha/ Aval – 2 tbsp
  4. 4. Fenugreek seeds -1 tsp (optional)
  5. 5. Water for grinding
  6. 6. Salt as needed
For making idli
  1. 1. Idli batter – as needed
  2. 2. Oil - for greasing idli plate
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash and soak raw rice in water for 5 hours.
  2. Wash urad dal and soak it in water along with fenugreek seeds/ Poha for 5 hours.
  3. Now add little water in grinder (1/4 cup) then add urad dal in it and grind. After a while add little water (½ cup) and grind. Make sure not to add too much water. Grind the batter until it becomes fine and fluffy.
  4. Now transfer the urad dal batter to a bowl and keep it aside.
  5. Now add little water (1/2 cup) and add handful soaked rice in the grinder and start grinding. Gradually add the remaining soaked rice and grind. Add water occasionally. When the batter is fine and little coarse add urad dal batter in it and grind for 5 minutes. This helps in combining the batter well. Now transfer the batter to a bowl add salt and mix it with hand and allow it to ferment overnight or 8 hours.
  6. Heat water in a steamer. Now grease idli plates with little oil. Pour the fermented batter in each idly mold and steam it in steamer with lid covered for 12 minutes. Put off the flame and take the steamed idli from the steamer and rest it for 2 minutes. Then scoop the idli from each mold with the help of wet spoon. Serve it hot with chutney and sambar.
Notes
  1. It is very difficult to ferment batter in cold countries and in cold season. So I usually switch on my otg light and place the batter in the oven. The warmth inside the oven yields perfectly fermented batter and makes soft and fluffy idli.
  2. You can heat microwave too and place the batter in microwave.
  3. You can try grinding batter in the morning as it stays little less cold compared to night.
  4. You can try fermenting batter in instant pot in yogurt mode.
Sandhya's recipes https://www.sandyathome.com/

How to make Pacharisi idli with step by step images


raw rice idli

  1. Wash and soak raw rice in water for 5 hours.
    wash and soak urad dal and poha
  2. Wash urad dal and soak it in water along with fenugreek seeds/ Poha for 5 hours.
    raw rice idli
  3. Now add little water in grinder (1/4 cup) then add urad dal in it and grind. After a while add little water (½ cup) and grind . Make sure not to add too much water. Grind the batter until it becomes fine and fluffy. Now transfer the urad dal batter to a bowl and keep it aside.
    raw rice idli
  4. Now add little water (1/2 cup) and add handful soaked rice in the grinder and start grinding. Gradually add the remaining soaked rice and grind. Add water occasionally. When the batter is fine and smooth add urad dal batter in it and grind for 5 minutes. This helps in combining the batter well. Now transfer the batter to a bowl add salt and mix it with hand and allow it to ferment overnight or 8 hours.
    raw rice idli
  5. Next day mix the fermented batter well. Heat water in a steamer. Now grease idli plates with little oil. Pour the fermented batter in each idly mold.
    raw rice idli
  6. Steam it in the steamer for 12 minutes with lid covered. Put off the flame and take the steamed idli from the steamer and rest it for 2 minutes. Then scoop the idli from each mold with the help of wet spoon. Serve it hot with chutney and sambar.
    pacharisi idli, idli

 

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