Ramassery Idli - Kerala

Ramassery Idli

Idli fame

Ramasseri

Idli is the virtual morning dish of South India. But rarely is a place known after Idli. Ramasseri, an offbeat village in Palakkad is known all over Kerala for the idlies it make - the delicious Ramasseri Idli.

Spongy and soft Ramasseri Idli is slightly different in shape from the conventional idlies. It is a little flat and round. Ramasseri Idli is prepared with Podi mixed in coconut oil.

The beginning was from a Muthaliyar family living near Mannath Bhagavathi Temple in Ramasseri near Elappullly. The recipe of Ramasseri idli dates back to about one century, which again is a trade secret. The Muthaliyar family was migrated to Palakkad from Kanchipuram in Tamil Nadu.

Ramasseri idli business is confined to

four families in Ramasseri. Selection of rice is very

important in making Ramasseri idli. Usually

the verities taken are Kazhama,

Thavalakannan, Ponni etc.

The new generation in the profession says that the secret of the recipe and taste were handed down to them from a grand old woman called chittoori ammal.

In 1970s and 80s, people from Ramasseri came to Palakkad town with a head load of Ramasseri idli and went house to house in early mornings. But gradually everything goes in the way of business. Now the people from Palakkad go to Ramasseri for Bulk orders to serve the idlies in marriage parties.

Now the idli business is confined to four families in Ramasseri. Selection of rice is very important in making Ramasseri idli. Usually the verities taken are Kazhama, Thavalakannan, Ponni etc.

The taste starts from the boiling of paddy itself. Drying and dehusking are also important. It is done in a particular way. The combination of rice and black gram is also equally important. For 10 kg of rice, one kg of black gram is used. Idli is made only after four hours of fermentation. Boiling of the idli is done on a cloth covered on the mud pot using firewood. This provides special taste to the preparation.

In olden days, Ramasseri idli was sold cheap but now it is two rupees per piece. The advantage of the idlies is that it can be preserved for days and can be used fresh.