Pacharisi Idli recipe, How to make idly batter with sona masoori raw Rice, Naivedyam Recipes
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Pacharisi Idli recipe, How to make idly batter with sona masoori raw Rice, Varalakshmi nombu, Vinayagar chathurthi naivedyam
Recipe type: Breakfast
Cuisine: Indian
Serves: 20 idlis
  • 1 cup raw rice/பச்சரிசி
  • ¼ cup Urad Dal/உளுந்து
  • ¼ cup poha/அவல்
  • water for grinding and soaking
  • 1 tsp salt
  1. Soak 1 cup Raw rice(use good quality raw rice) otherwise, the idli turns sticky. I used Indian Gate Sona Masoori rice. Wash 2 to 3 times and soak in enough water for 3 hours. Take ¼ cup of Urad dal wash and rinse thoroughly soak in water separately for 3 hours.
  2. After 3 hours, Soak ¼ cup of Poha(aval in Tamil) (Rice flakes in English) just for 10 to 15 mins with ¼ cup of water.
  3. After 10 mins, Add the Soak Urad dal to the mixie jar, add ¼ cup water, add little by little and grind it to a soft and fluffy batter. Transfer the batter to a bowl.
  4. Now add the rice and Poha into the mixie jar, add ½ cup water, and grind it. I used my small mixie jar so I grind it in 2 batches. In the first batch, I grind little rice and in the second batch, I grind it with poha. Now add the ground rice batter in the same bowl with the Urad dal batter.
  5. Add 1 tsp salt and mix well with your clean hands. Mixing with hands helps for better fermentation. Rest the batter for 8 hours or overnight without disturbing.
  6. After 8 hours the Pacharisi Idli maavu is ready to make Idli. Now grease the idli plate and drop idli maavu on plates and steam for 10 to 15 mins till idlis are done.
  7. Super Easy and Tasty Pacharisi Idli(raw rice idli) are ready for Neivedyam.
Always use good quality Raw rice
Soaking and fermenting time is very important to soak for 3 hours completely and ferment it.
use less water for grinding the dal
Grind the rice a little coarsely, so that it will not turn sticky.
don't overcook the idli, just for 10 to 15 mins
Recipe by Prema's Culinary at