Raw Rice Idli Recipe | Pacharisi Idli Recipe | Idli Using Raw Rice
Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.
Raw Rice Idli – Pacharisi Idli Recipe
Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa. I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe. Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings. Now lets see how to make raw rice idli recipe with step by step photos !
Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
Urad dal – 1/2 cup
Methi seeds – 1/4 tsp
Poha / Thick Aval – 1.5 tbsp (optional)
Salt – as needed
Water – as required ( I used 1.25 cups)
Gingely oil – to grease idli plate
How to make the recipe
Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
Grind to a smooth paste adding ice cold water.
Collect the batter in a bowl. Ferment for 12 to 15 hours.
This batter won’t double in quantity but rise slightly.
The next morning,mix the batter well and make idli.
Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !
Raw Rice idli – Step by step pictures
Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won’t double in quantity but rise slightly.
The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
Notes
Adding poha is optional. You can skip it.
You can grind the batter in a grinder. Idli comes out even more soft.
For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
