Ramaserry Idli / Ramaserri idli

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.