Pacharisi idli
Traditional pacharisi idlies made during festival days is a useful recipe to keep handy. With the idli batter in a blender, this raw rice recipe is lovely for the winter months.
Equipment
- idli moulds
- Steamer
- blender
Ingredients
For making the batter
- 2 cups Raw rice I have used thanjavoor ponni raw rice
- 1 cup Urad Dal
- 1 tsp fenugreek seeds
- salt to taste see notes below
For steaming
- 1 tbsp oil to grease the moulds
Instructions
- Wash the rice and soak it with excess of water.
- Let the rice soak for about 3 hours
- Wash and soak the urad dal ( ulundu ) the same way.
- Add the methi seeds to soak along with the urad dal.
- Allow this to soak for atleast one hour.
- Grind the urad dal methi soaked into a fine paste. Use the water from soaking as needed to grind this.
- This batter will be fluffy and smooth and good to scoop when done.
- Now grind the soaked rice. Use just enough water to get a pouring consistency, smooth batter.
- Remove this batter to the same bowl that the ground urad dal was added to.
- Add salt and mix both the batters together till combines well.
- Cover and leave in a warm dark place for the batter to ferment.
- Once the batter has risen well and appears fluffy, mix well and the batter is now ready to be steamed.
- At this stage, you can save this batter in the refrigertor or steam to make idlies.
- Set water in the steamer.
- Grease the idli mould.
- Ladle in the batter halfway through the mould.
- Place the moulds in the steamer and let the idlies steam for 20 minutes.
- After 20 minutes remove from heat and let the idlies stand for 10 minutes.
- Now unmould the hot idlies carefully.
- Serve th idlies warm.
Notes
Salt: As a festival day offering some families do not prefer to add salt to this idli. If you follow that custom you can avoid the salt added.
Tried this recipe?Let us know how it was!