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. The tradition has been preserved by...
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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.
First grind the urad dal and fenugreek seeds in a wet grinder or a powerful blender until soft and fluffy. Add water gradually.
Then grind the soaked rice into a smooth paste.
Mix both batters well in a large bowl. Add salt and stir thoroughly.
Use your hand to mix the batter, as it helps fermentation due to natural heat and bacteria from the skin.
Cover and let the batter ferment for 8–12 hours or overnight in a warm place.
Ensure the batter doubles in volume and becomes airy.
For the 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.
For the modern method, 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.
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.
Use good quality urad dal for the best fermentation and softness.
The cloth steaming method gives a unique texture and is worth trying at least once.
Avoid overmixing the batter after fermentation to prevent knocking out the air and making the idlis dense.
What makes Ramaserry Idli different from regular idlis?
Ramaserry Idlis are steamed in cloth-lined clay pots, giving them a soft, fluffy, flat texture and a slightly earthy flavor, unlike regular idlis steamed in metal molds.
Can I make Ramaserry Idli without a clay pot?
Yes, you can use a regular idli steamer and line the molds with cloth or use flat bowls lined with cloth to replicate the texture and shape.
How long should I ferment the batter?
The batter should be fermented for 8–12 hours or overnight in a warm place until it doubles in volume and becomes airy.
What is the traditional accompaniment for Ramaserry Idli?
Traditionally, Ramaserry Idli is served with mulagapodi (spiced lentil powder) and sesame oil, but it can also be enjoyed with coconut chutney or sambar.
Can I use store-bought idli batter for this recipe?
While you can use store-bought batter, the unique texture and flavor of Ramaserry Idli come from the traditional batter preparation and fermentation process.
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