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Pacharisi idli

Festival naivedyam pacharisi idli
5 from 2 votes
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  • 1 cup Raw rice | Sona masoori rice
  • 1/2 cup urad dal | ulundhu
  • 1 tablespoon flattened rice | Aval | poha
  • 1/4 teaspoon fenugreek seeds
  • 1 +1/2 cup water
  • 1 teaspoon kosher salt
  • Sesame oil to grease


How to make pacharisi Idli

  • Firstly In a wide vessel add raw rice, urad dal, flattened rice, and fenugreek seeds and wash well
  • Add water and soak for 5 hours
  • After the dal and rice are well soaked, refrigerate it for half an hour
  • Transfer everything into the mixie jar and grind in regular intervals into a slightly coarse batter
  • Furthermore, add salt and grind once
  • Transfer the ground batter into a vessel and mix well with your hands
  • Ferment the batter overnight turning on the oven light or in the instant pot
  • The next day morning take out the batter and mix well
  • Add water to the idli steamer
  • Furthermore, add sesame oil to the idli mold and grease
  • Fill the idli mold with the batter and place it on the idli steamer
  • Cover and steam cook for 10 minutes or until the idli are cooked in low-medium flame
  • Turn off the stove and let it cool
  • Sprinkle little water and grease a spoon with little water and unmold the idli
  • Drizzle ghee and Offer it Amman. serve with Sambar, Chutney, and Idli podi

How to make Pacharisi dosai

  • Add water to make it dosai batter consistency
  • Heat the griddle and add a little batter
  • Spread and drizzle ghee. Cook both sides and serve immediately


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  1. Back in India, we keep the batter outside but here in the USA, I prefer keeping it in the oven turning on the light for better fermenting. You can also ferment batter in an instant pot in yogurt mode
  2. I have soaked everything together. instead, you can soak rice and dal separately       
  3. If you doubled the quantity you can even grind in a grinder      
  4. Adjust water according to your rice and dal quantity
  5. Refrigerating soaked dal + rice helps for easy and smooth grinding in mixie
  6. Idli steam cooking time may vary
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