Raw Rice Idli / Pacharisi Idli Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This idli is specially prepared on the festival days like Vara Mahalakshmi Pooja, Ganesh Chathurthi, Diwali, etc to offer God for neivedhyam as steamed or boiled rice idli should not be made as a custom. For beginners who are starting the vrat this year, I like to share some tips before going to the recipe – use good quality raw rice like sona masoori or ponni rice, use whole urad dal, don’t skip adding methi seeds and poha, some of you may wonder why I am sharing the tips here, the main reason is, this idli turns hard over time if these things are missed. To get soft raw rice idli, we should add more urad dal and give more time for fermentation. Also, this batter cannot be used for Dosa, so grind it in small quantities only just for the pooja. This idli can be had with Idli Sambar, Tiffin Sambar, and Coconut Chutney.
✔ Check my other Idli Recipes like
Idli with Raw Rice
Pacharisi Idli Recipe | Raw Rice Idli
Equipment
- Stovetop
- Wet Grinder
- Idli Cooker
Ingredients
- 1 Cup Raw Rice
- ½ Cup Urad Dal
- 1 tbsp Poha / Aval
- ¼ tsp Methi Seeds
- Salt As Required
Instructions
- Measure 1 cup of raw rice, 1/2 cup of whole urad dal, 1 tbsp of poha (aval) and 1/4 tsp of methi seeds. To a bowl, add the raw rice.
- To the same bowl, add the urad dal and methi seeds.
- Then, add the poha. Soak everything for at least 3 to 4 hours or overnight.
- Rinse well, till the water runs clear. Then, drain the water completely (I used a wet grinder if using a mixer use ice water, else the batter gets heated up and affects the fermentation). Transfer everything to the grinder and pour enough water (1.5 cups approximately) at regular intervals. Ensure to grind it to a smooth paste consistency.
- Wipe the sides of the grinder with the spatula provided. Take a large container, pour the ground batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase in volume slightly (this raw rice idli batter does not double as the regular one).
- Usually, fermentation takes about 8 to 10 hours in a humid climate. Then, mix the batter gently and if required adjust with salt and water.
- Pour some water into the idli pot and heat it on medium flame. Use a cotton cloth/thuni, to get the perfect soft idli. Spread a cloth over the idli plate and fill the batter in each mold.
- Close the lid and steam it for 8 to 10 minutes. After steaming, give standing time for 2 minutes and gently, remove the idli.Try this Pacharisi Idli Recipe during festival times.
Video
Notes
Tips for Raw Rice Idli
- Use good quality raw rice (sona masoori or ponni rice), else the idli will not lend a good texture and softness.
- The addition of methi seeds and poha is optional, but I suggest adding otherwise this raw rice idli turns hard over time.
- Use whole and fresh stock urad dal which makes soft idli. Never use split urad dal.
- Soak everything for a minimum of 3 to 4 hours or overnight for easy grinding.
- If grinding in a mixer, use ice water, else the batter gets heated up and affects the fermentation.
- This batter takes a little more fermenting time than the regular Idli Recipe. But, Proper fermentation is a must to get spongy and fluffy idli.
- If living in a cold place, always add salt after the fermentation. If added before, the salt curbs the fermentation process.
- I used a cloth to steam the idli to get softness. Yet, you can steam the idli directly on the plate.
Common Tips to get a soft Pacharisi Idli Recipe
Grinding 1.The batter should be light and fluffy, after grinding. 2. If the batter is runny, the idli turns flat. If the batter is thick, the idli turns har Softness 1. Addition of methi seeds yields soft and fluffy idlis. Also, don't add more than mentioned, it would taste bitter and change the color of the idlis. 2. Don't allow the wet grinder to heat too much while grinding, which heats the batter and kills good bacteria in the batter, and results in hard idli. 3. Before making idli, don't overbeat the batter, just mix it gently which yields soft idli. Fermentation 1. If the batter is perfectly fermented, you can see small air bubbles and smell them. 2. After fermentation, refrigerate the batter until use or else it becomes sour. The batter should be fermented for a limited time only. 3. Also, the last batch of little batter can be kept for culture for the next batch. If the Idli batter doesn't ferment? 1. Keep the batter undisturbed in a warm place or near the gas stove overnight. 2. After grinding, mix the batter with your hands instead of a spatula because the heat in our body makes the fermenting process easier. 3. Iodized salt does not help in fermentation, so use rock salt. Also, add salt before fermentation. 4. Using chlorinated water kills the wild yeast, so use good water. 5. In cold countries, the idli batter can be kept in the preheated oven with lights on.
Raw Rice Idli Recipe
Method for Pacharisi Idli Recipe
1. Measure 1 cup of raw rice, 1/2 cup of whole urad dal, 1 tbsp of poha (aval) and 1/4 tsp of methi seeds. To a bowl, add the raw rice.
2. To the same bowl, add the urad dal and methi seeds.
3. Then, add the poha. Soak everything for at least 3 to 4 hours or overnight.
4. Rinse well, till the water runs clear. Then, drain the water completely (I used a wet grinder if using a mixer use ice water, else the batter gets heated up and affects the fermentation). Transfer everything to the grinder and pour enough water (1.5 cups approximately) at regular intervals. Ensure to grind it to a smooth paste consistency.
5. Wipe the sides of the grinder with the spatula provided. Take a large container, pour the ground batter. Then, add the required salt and mix well. Fill the container till half, because during fermentation the batter will increase in volume slightly (this raw rice idli batter does not double as the regular one).
6. Usually, fermentation takes about 8 to 10 hours in a humid climate. Then, mix the batter gently and if required adjust with salt and water.
7. Pour some water into the idli pot and heat it on medium flame. Use a cotton cloth/thuni, to get the perfect soft idli. Spread a cloth over the idli plate and fill the batter in each mold.
8. Close the lid and steam it for 8 to 10 minutes. After steaming, give standing time for 2 minutes and gently, remove the idli.
Try this Pacharisi Idli Recipe during festival times.
Pacharisi Idli Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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