South Indian cuisine is famous for its wide variety of delicious dishes, ranging from crispy dosas to soft idlis. Each region adds its special touch to these traditional recipes, making the food unique and flavourful. One such special dish is the ramassery idli, a rare and cherished recipe with an interesting history passed down through generations.
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The ramassery idli stands apart from the regular idlis due to its flat, dosa-like shape and soft texture. When served with sambar, coconut chutney, or spicy chilli chutney, it creates a wholesome meal experience. In this article, let's explore the origins, significance, and authentic recipe of this iconic dish.
History:
The origins of the ramassery idli trace back over 200 years, tied to a community of Mudaliar families who migrated from Tamil Nadu to Kerala. These families, originally weavers by profession, settled in Ramassery in Palakkad district, bringing with them not only their weaving skills but also their culinary expertise. It is said that these families, hailing from Tirupur, Kanchipuram, and Thanjavur, introduced the idli to the village, giving it their own unique twist.
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The idli recipe and its preparation methods were passed down through generations of Mudaliar families. Today, only a handful of these families remain in Ramassery, but they continue to uphold the tradition of making this renowned idli. The recipe has remained unchanged, preserving the authentic taste that has made the dish famous beyond the borders of Kerala.
Significance:
The ramassery idli is more than just a meal; it is a symbol of cultural heritage and local pride. Its unique shape, resembling a puffed-up dosa rather than the typical round idli, sets it apart visually. The idli is known for its light and fluffy texture, giving a smooth feeling in your mouth. It also has a slightly grainy taste that makes it even more enjoyable.
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The method of preparation is a key aspect of its significance. The batter, made from rice, black gram, fenugreek, and salt, is fermented and then steamed over traditional chulhas using firewood. This method imparts a distinct smoky flavour to the idlis, giving them a signature taste that purists insist cannot be replicated using modern cooking techniques. The idlis also bear a meshed pattern on their underside, a result of the unique steaming process. The entire cooking technique is part of the charm, making this idli a rare and delightful dish.
Recipe:
Ingredients:
1) 4 cups raw rice
2) 4 cups ponni rice
3) 2 cups split urad dal
4) 1 tsp fenugreek seeds
5) Salt to taste
Method:
1) Begin by soaking the raw rice and ponni rice together for 30 minutes. In a separate bowl, soak the split urad dal and fenugreek seeds for 20 minutes.
2) After soaking, grind the rice into a smooth batter. Ensure it has a thick consistency without being too runny.
3) Separately, grind the urad dal and fenugreek seeds into a fine paste. The dal should be fluffy after grinding.
4) Combine the ground rice and urad dal-fenugreek mixture. Add sea salt to taste and mix thoroughly.
5) Allow the batter to ferment for at least 6 hours or overnight. The batter should rise and become airy.
6) Place a muslin cloth over the mouth of a narrow-necked earthen vessel. Secure the cloth tightly using a string, and make small holes in the cloth for steam to pass through.
7) Pour water into the vessel and bring it to a boil. Place another wet muslin cloth over the first, and gently pour a ladle of batter onto the cloth. Cover the batter with an earthen vessel acting as a lid, and let the idlis steam for about 5 minutes.
8) Once cooked, remove the vessel from heat. Gently peel the muslin cloth off the idlis and carefully de-mould them using a banana leaf.
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Serving Style:
Ramassery idlis are best served hot with traditional sides like sambar, coconut chutney, or spicy chilli chutney. The softness of the idlis paired with the tangy sambar or creamy chutney creates a balanced and delightful meal. Additionally, if you are passionate about truly experiencing the authentic taste of ramassery idli, it is said that you should head to Ramassery, where the idlis are still cooked over chulhas using firewood, giving them an unparalleled and traditional smoky flavour.