Generally boiled rice is not used for idlies when it is prepared as prasaadam.
Ingredients
- Raw rice – 2 cups
- urad dal – 1 cup
Another option
- Raw rice – 3 cups
- urad dal – 1 cup
- methiseeds – 1 teaspoon
Method
- Wash and soak the dal and rice for 6 hours and grind to a smooth paste. For detailed instructions click here.
- Allow to ferment for 8 to 10 hours and steam the Idlies.
A neat recipe Latha. Viji
Thanks viji!
How does the texture of the idli vary when using raw rice as opposed to boiled? Are they more dense or are they equally soft?
I have one more place to look-up for recipes other than Meenakshi Ammal 🙂
Thanks for those great compliments! I am blushing! latha.
How does it differ from the usual one? Crispness?..Sorry I really have no clues.
SeeC , boiled rice is not used for prasaadam. so pacharise is used. latha.
Hi Lakshmi,
I’ve blogged your raw rice Idli as a model recipe in the 1001 Idli cookbook at http://ramkicooks.blogspot.com
/Thanks for the detailed recipe and for the elaborate comments on Nupur’s blog !
Ramki
Lakshmi,
I have been a regular at your site and like the simplicity with which you write the recipes.
I use 2 Rice, 1 Urad and 1 Aval for idlies. Grind rice to rava consistency and the others very smooth.
Cheers,
Madhavi
[…] raw rice must be used. Do not ferment for more than 10-12 hrs. Also you can find one in this link: Pacharesi Idli for varalakshmi pooja( Raw Rice Idlies) The ‘yum’ blog […]
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