Idlis are usually made with par boiled rice/ idli puzhungal arisi which I have posted long time back. Puzhungal arisi idlis are soft and spongy. But for Ganesh Chathurthi, Avani avittam and Varalakshmi Vratham, pacharisi or raw rice is used to prepare idlis. This is prepared mainly for neivedhyam. I was reminded of this recipe by a reader. Immediately I called my mom and got the recipe from her. Though the raw rice idlis were not as soft and spongy as the regular idly, it was not hard either (proof the picture below). Today we will learn how to make Pacharisi Idli following this easy recipe.
Wash and soak raw rice in hot water for 5-6 hours.
Soak urad dal with fenugreek seeds for 4-5 hours.
Drain the water and then grind urad dal along with fenugreek seeds adding little water from time to time until smooth and fluffy. Remove it from the grinder. Though I personally prefer a wet grinder for grinding idli batter but you can grind using a mixie also.
Drain the water and grind rice adding little water from time to time to a coarse batter. Then mix urad dal batter and rice batter together. Add salt needed and mix it well with your hands.
Leave it to ferment for 10-14 hours. Now our fermented idli batter is ready.
Grease idli molds and pour a ladle of batter into the moulds. Steam for 15 minutes or until done.
For detailed instructions on grinding the batter and making idlis, check out both my idli recipe and how to make soft idlis
Do not miss my collection of Ganesh Chathurthi Recipes, click the picture below to take you to that page.
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