Pacharisi Idli (Raw Rice Idli) – Step by Step Instructions
I have already shared the recipe for the regular idli here which is made using par boiled rice. This is another version of idli called Pacharisi Idli ( or Raw Rice Idli) which is made with raw rice and urad dal. This idli is prepared during Ganesh Chaturthi and Varalakshmi Vratham.
For those who do not know about Idli, this is South Indian’s staple food served with chutney and sambar (lentil soup). It is soft, fluffy with no spice. Therefore it is also perfect for kids. Wet grinder is used for grinding rice and lentils. The batter is allowed to ferment overnight or 8 to 10 hours and then used for making idlis.
Preparation time: 20 minutes + 12 hours for soaking and fermenting
Yield: 30 idlis
Ingredients:
- Raw rice (pacharisi) – 2 cups
- Whole urad dal – 1 cup
- Methi seeds (fenugreek seeds) – 1/4 tsp
- Salt to taste
- Oil or can spray
- Wash and soak rice in hot water for an hour.
- Wash urad dal and soak along with fenugreek seeds for an 45 minutes to one hour.
- Grind soaked urad dal with some water, preferably in a wet grinder until a smooth batter is formed. Sprinkle water while grinding. Transfer it to a container.
- Drain and add rice to the grinder and grind it to a slightly coarse batter adding water in between.
- Transfer the batter to the same container and add a little salt. Mix well.
- My mom always says it’s good to use your hand for mixing the batter which promotes heat and helps in fermenting. I follow that.
- Let it rest overnight or for 8 hours. Keep it in a warm place. I keep it inside my conventional oven or near the stove.
- It will be risen well. Give it a gentle stir and refrigerate it in an airtight container. It stays for upto 2 weeks here. But it changes with place.
Grease the idli plates with oil or can spray. Pour a ladle full of batter in each dent and line the idli plates.
Add a cup of water in the idli cooker or pressure cooker and place the idli plates and close the lid. Cook over medium flame for 12 minutes without whistle.
Remove from cooker and transfer the idlis to a hot pack. Use a flat spoon and dip it in water before scooping each idli.
Serve idlis hot with chutney and sambar/idli podi.
5 Comments
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Hi,
Happy Gokulashtami!
Now that’s a detailed and wonderful step-by-step presentation. I have never tried pachirisi idli so far, I’m definitely going to try your version. Soaking time also seems less to me.
B/w, your idli plates are deep & hollow. What brand is it? I too have stainless steel plates but they are a little flat.
Raji.
Hi Raji, Thanks for your comments. I don’t remember which brand it is. But I am sure you can find it in any of the local stores in India where they sell utensils.
Hi – I just came across your site. I had made paccharisi idlis yesterday. Since the regular parboiled rice is not easily available near my home, I try to make do with the regular rice and rarely make idlis.
This time while grinding the batter, I used 2 cups or raw rice, 1/2 cup of urad dal, about 2 tables spoons of methi seeds and 1/2 cup of aval.
My idlis came out very soft and delicious.
I thought that it might be a fluke and made them again today morning and cooled them down. (Idlis become hard after cooling down). They are still soft and fluffy.
That’s nice. I will give your recipe a try. Thanks for sharing it with us.
Can I know that Is it stay soft for for long time