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Friday, August 22, 2014

Pacharisi Idli Recipe-Raw Rice Idly

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.

Pacharisi Idli-Raw Rice Idly

Pacharisi Idly-Raw Rice Idly

Pacharisi Idly-Raw Rice Idly

 Prep Time : 60 mins
 Cook Time : 15 mins 
 Recipe CategoryBreakfast
 Recipe CuisineSouth Indian

   Ingredients needed

   Raw rice -2 cups
   Whole skinned urad dal/mulu ulundu without skin - 1 cup
   Fenugreek seeds -1 tsp
   Salt as needed
   Idli steamer/cooker


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.

Once done, remove the idlis from the mould and serve warm with chutney or sambar.

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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  1. idly looks very soft and fluffy.. never tried with raw rice alone. Will try this..

  2. Hi Padhu, I have tried making itlis for the last two decades...but i only get sticky itlis as in Singapore and Malaysia we eat quality fragrant jasmine rice w curries. Yes its Thai fragrant pachai arisi but not gd for itlis.Dosas come out great and fairly very light skinned but def no no for itlis! hmm...numerous times tried itlis yet poor results. A month ago, i had itli rice in my pantry. So i tried this pachai arisi recipe on itli rice,WOW,, it came our divine. Since I’ve settled down in Australia & its winter here, it took 3-4 days to ferment. I only have a blender no wet grinder yet itlis were simply beautiful. Had to heat up oven prior to keep it warm room temp first. Left a jug of hot water in oven along w my itli dough vessel into e oven n closed the door overnight. Finally e dough was risen when i got up. Thank u sooo much Padhu for all ur beautiful recipes. Have tried quite a handful of ur dishes and all were successful. God bless u ma.

  3. Dear Padhu,
    Isn't parboiled rice supposed to be bad health? This is the reason I am looking for a raw rice recipe. I have both sona masoori and basmati. Which do you think would work?
    Thanks so much for your wonderful recipes!

    1. Who said par boiled rice is bad for health. It is just pre cooked, so it is easy to digest. If you want to use raw rice, you can use sona mosoori rice.


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