Ramaserry idli

            Ramaserry idli

 

 

     Ramaserry Idli is a unique and lesser-known variety of idli from the small village of Ramaserry, near Palakkad in Kerala, India. Unlike the typical South Indian idli, which is steamed in circular molds, Ramaserry idlis are steamed in cloth-lined clay pots, resulting in a soft, fluffy, flat, and slightly earthy-flavored idli. This traditional method imparts a distinct taste and texture, making Ramaserry idlis a prized delicacy for food lovers.

  Background: Why is Ramaserry Idli Special?

Ramaserry idlis are not made in metal molds. The batter is poured over cloth stretched inside a pot, and the idlis come out large, soft, and flat, almost like a steamed pancake. This method has been preserved by a few families in Ramaserry, particularly some Tamil Brahmin households, who have kept the tradition alive for generations. The earthy flavor from clay steaming makes it different from other idlis.

Let’s explore a step-by-step recipe to recreate this traditional idli at home, using both traditional and modern adaptations.

 Ingredients (for about 15–20 idlis)

For the Idli Batter:

* Raw rice – 2 cups

* Urad dal (whole/skinned black gram) – 1 cup

* Fenugreek seeds – 1 tsp

* Boiled rice –2 cup 

* Salt – to taste

* Water – as needed

Traditional Equipment (optional):

* Clay pot or idli steamer

* Clean white cotton cloth (muslin or dhoti cloth)

Step-by-Step Recipe

Step 1: Soak the Ingredients

* Wash and soak the raw rice and boiled rice together in water for 4–5 hours.

* Wash and soak the urad dal and fenugreek seeds together in a separate bowl for the same duration.

* Step 2: Grind the Batter

* First, grind the urad dal + fenugreek seeds in a wet grinder (or a powerful blender) until soft and fluffy. Add water gradually.

* Next, grind the soaked rice until 

Smooth paste. 

Mix both batters well in a large bowl. Add salt and stir thoroughly.

 Tip: Use your hand to mix the batter — it helps fermentation due to natural heat and bacteria from the skin.

Step 3: Ferment the Batter

* Cover and let the batter ferment for 8–12 hours or overnight in a warm place.

* The batter should double in volume and be airy.

Step 4: Prepare for Steaming

* Traditional Method:

* Take a clay pot or steamer and line the inside with a clean white cloth.

* Pour a ladle of fermented batter onto the cloth (like a pancake).

* Cover the pot and steam on low to medium flame for about 7–10 minutes.

* Once cooked, gently remove the idli using a wet spoon or spatula.

Modern Method:

* You can use a regular idli steamer and place a cloth in each mold to replicate the texture.

* Or steam in flat bowls lined with cloth to imitate the flat shape.

Step 5: Serve

* Serve hot with coconut chutney, sambar, or podis (like idli milagai podi).

* Traditionally, Ramaserry idli is enjoyed with mulagapodi (spiced lentil powder) and sesame oil.

 Pro Tips:-

* Use good quality urad dal for best fermentation and softness.

* The cloth steaming method gives a unique texture and is worth trying at least once.

* Avoid overmixing after fermentation — it will knock out the air and make idlis dense.

ENJOY!!!!