We make Pacharisi Idly especially for neivedhyam only. Generally Pacharisi Idly tend to be harder so we need to use equal proportion of raw rice and urid dal to make softer idlys. We make pacharisi Idly on Varalakshmi Viratham as well as on Vinakaya Chaturti.
Pacharisi Idly ( Raw rice Idly)
Ingredients:
Raw Rice – 1 cups
Urdhal – 1 Cup
Salt – To taste
Method:
Soak the rice and urdhal separately in water for 2 hours
Grind the urdhal first in grinder by adding water little by little and grind it atleast for 20 mins
Then take the urdhal batter in a separate vessel and add the drained rice to the grinder and grind it till it comes to a soft batter
Finally mix the both batters and add the salt and keep it separately for atleast 12 hours for the batter to undergo fermentation.
Idly batter is ready to use. Pour the idly batter in the idly plates and cook it in pressure cooker for 5-10 minutes
will it be soft as i hard that soft idli's come with parboiled rice
but will it be soft as i know that idli's come soft withh parboiled rice only
I made this idli and it was very soft and tasted great. Thanks for sharing this recipe.
Prema
Tried this recipe and idlis were very soft. Thanks for sharing this recipe.
Tried this idli and it was very soft. Thank you so much
Can I use basmati for pacharisi
Maami, I tried the recipe for Varamahalakshmi nombu, idlies turned out very soft and tummy too. Thank you sharing the recipe.