By Bornika Das
May 7, 2024
In South India, Ramassery idli stands out as a delectable dish. It is said that the unique recipe of the idli was brought to the small hamlet of Ramassery in Palakkad by a family that migrated from Kanchipuram in Tamil Nadu. This idli is flat in shape than the regular idli. Take a look at the recipe here:
4 cups of raw rice 4 cups ponni rice 2 cups split urad dal 1 teaspoon fenugreek Sea salt to taste
Soak the rice for 30 minutes, and separately soak urad dal and fenugreek for 20 minutes.
Grind the rice and separately grind the urad dal-fenugreek. Mix together and let the batter ferment for 6 hours.
Place a muslin cloth on the mouth of a narrow-necked earthen vessel and secure it tightly with string. Make small holes in the cloth.
Fill the vessel with water and bring it to a boil. Now place a wet muslin cloth over this and pour the idli batter onto it.
Cover the batter with another earthen vessel as a lid. Allow it to steam for 5 minutes. To remove, gently de-mould the idli using a banana leaf, and peel the muslin cloth gently off the top.