Pacharisi Idli | Raw Rice Idli |How to make Pacharisi Idli at home |Gluten Free and Vegan Recipe | Festival Special Recipe

Hi Supermoms,

'Pacharisi' or raw rice idlis are made during special festival days in our home. Raw rice and urad dal are soaked separately for three to four hours and is ground in a stone grinder. The batter is then fermented for 6-8 hours or over night . They are then poured into idli plates and steamed till they are done. Soaking the right proportion of rice: urad is the key to getting soft idlis. 

I am sharing my tried and tested recipe for you. But decide the quantity of urad depending upon the quality of the dal. I have used sona masuri raw rice and split husked gram (split urad dal/urad sabut) to make this recipe.

I served the idlis in thaiyyal illai ( stitched leaves) made from mandarai leaf ( paper mulberry tree) . Delicious !

Pacharisi Idli | Raw Rice Idli:

Preparation time :12-14 hours

Cooking time : 10 minutes

Serves : 10

1 cup = 250 ml Cup

Special Vessel/Equipment : Stone grinder or mixie/mixer/food processor, Idli plates, Idli Steamer or Pressure cooker ( do not use the whistle), thin and clean kitchen towel 

Ingredients :

1 cups raw rice / pacharisi ( I used sona masuri raw rice)

1  cup husked black gram/urad dal ( I used the split urad dal)

1 teaspoon fenugreek/methi seeds

water ( adjust)

salt ( to taste, preferably sea salt)

You can watch the Raw Rice Idli Recipe Video below:

Method :

To grind the idli batter:

1. Wash the rice and soak in water ( approximately 6-7 glasses) for 3-4 hours.

2. Wash the urad dal and fenugreek seeds and soak in a separate vessel (approximately 2 -3 glasses of water) for 2-3 hours.

Chef Tips : The quantity of urad dal will depend upon the quality that is available in your country/area/city. For me, 1 cup works like a charm. You can decide the exact quantity of dal after you try for a couple of times. 

3. Drain the excess water in another bowl and grind the urad dal in a stone grinder 

for 40-45 minutes or until the time the batter turns white , fluffy and light. You can also grind the batter in a mixie/mixer. The idlis turn out equally soft. 

4. Once you have checked , remove/collect the ground urad batter from the grinder/mixer.

5. Drain the excess water from the soaked rice and add it to the grinder and grind the rice to a smooth consistency. Again, you can use a mixie. For this quantity of rice and urad dal, I generally use mixie. When I make a larger batch, I use my stone grinder.





6. Once the rice is ground, remove and add the rice batter to the urad dal batter, add salt and mix well using your hands ( traditional method) or spatula. 

7. Beat the batter to make it more airy and allow the batter to rest/ ferment in a warm place ( covered) for at least 6 -8 hours.

8. During winter months you can keep the batter (covered) on top of your refrigerator or heat up the oven for 5-7 minutes, switch off and place some newspapers inside the oven , place the idli batter inside and keep the door of the oven lightly open .

This helps the batter in fermenting. 

9.You will find the batter fermented well. Do not stir the batter too much. Just gently stir once and spoon the batter into the plates. Freshly fermented batter gives the best texture to idlis rather than the refrigerated batter. When you are using the refrigerated batter, keep the batter outside to thaw for at least 30 minutes. 

10. Grease the idli plates and spoon the batter in the depression.

11. Steam cook the idlis for 10 minutes.

12. Check by inserting a fork/tooth pick in the middle of the idli. If it comes out clean, switch off.

Your delicious Idlis are ready to be served with chutney, sambar and milagaipodi.  You can check out my Traditional Idli recipe to get more detailed tips and stepwise pictures.

Chef Tips for grinding batter :

Tip 1: Run the grinder and add rice little at a time so that it spreads and starts grinding uniformly.

Tip 2:Add the drained water first, little a time.If you add all the water in one go, the rice will not grind uniformly . It will also take more time to grind.

Tip 3: If the stone grinder starts making noise, it indicates that you need to add more water.

Tip 4: You can use a long spatula to remove the residue of rice sticking to the sides of the grinder while grinding.

Tip 5: Do not put your hand inside to check whether it is done when the grinder is switched on.

 Instead, you can use a spatula to remove a small portion of the batter.

Tip 6: Do not add too much water as the Idli batter consistency should be thick and in pouring consistency.

Tip 7: Do not leave the grinder unattended for a long time. 

Hope the recipe and tips are useful to you. Do try this idli recipe and share your feedback with me. 

Happy Cooking !

With love,

Masterchefmom

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