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:

[sam id=”1″ codes=”true”]

You can check out my other idli recipes below:

Pacharisi idli recipe, Raw rice idli

2018-09-07 22:55:29

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. Raw rice/ Pacharisi -2 cups
2. Whole urad dal - 1 cup
3. Poha/ Aval – 2 tbsp
4. Fenugreek seeds -1 tsp (optional)
5. Water for grinding
6. Salt as needed

For making idli

1. Idli batter – as needed
2. Oil - for greasing idli plate

Note

* 1 cup = 235 ml

Instructions

Wash and soak raw rice in water for 5 hours.
Wash urad dal and soak it in water along with fenugreek seeds/ Poha for 5 hours.
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.
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.
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

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.
You can heat microwave too and place the batter in microwave.
You can try grinding batter in the morning as it stays little less cold compared to night.
You can try fermenting batter in instant pot in yogurt mode.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Pacharisi idli with step by step images

Wash and soak raw rice in water for 5 hours.
Wash urad dal and soak it in water along with fenugreek seeds/ Poha for 5 hours.
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.
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.
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.
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.