The Ramassery idli is known for its incredibly soft and fluffy texture and great taste. It is said that the unique recipe of the idli was brought to the small hamlet of Ramassery in Palakkad by a family which migrated from Kanjeepuram in Tamil Nadu, in search of jobs.
This acclaimed idli is a bit flatter in shape than the regular idlis available elsewhere. Popular food vlog Veena's Curry World recently posted a video on how to make delicious and super soft Ramassery idlis, quite easily at home. Check out the recipe of homemade Ramassery idli that can be served with coconut chutney, tangy tomato chutney, or sambar.
Ingredients
2½ glasses rice (1½ glasses idli rice and 1 glass raw rice)
½ glass urad dal
1 tsp fenugreek
Salt as required
1 glass water
Preparation
Soak the idli rice, raw rice, urad dal and fenugreek separately for at least 4 hours (The rice and the urad dal should be in the ratio 5:1. However, in this recipe, ½ glass urad dal has been taken for 2 ½ glasses rice)
After 4 hours, wash the soaked fenugreek and urad dal well
Grind them together by adding ¼ glass water. Keep this aside
In the same mixer jar, grind the soaked rice, in three batches, by adding ¾ glass water
The rice need not be finely ground
It must be noted that just a glass of water has been used to prepare the batter
The amount of water added could be altered based on the texture of the rice used
Into the batter, add salt as required (rock salt is better than fine salt)
Mix well
The batter should be kept aside for fermentation for at least 10-12 hours
If you are staying at a cold place, immerse the vessel in some lukewarm water. Change the water at least 3-4 times. Or you could keep the batter in the oven with light on
You could store the batter in room temperature if its summer season
Give the batter a good mix using your fingers or using a wooden spoon
If the batter looks too thick after fermentation, loosen it by adding some water
The consistency of the batter shouldn't be too thick or too loose
Taste for seasoning
To steam the idli, take some water in a deep dish and place a sieve on top of it (You could also use the plate, with holes, that you get while purchasing a pressure cooker)
After the water has boiled well, spread a thin piece of wet cloth over the sieve
When the steam comes through the cloth, pour a ladle of batter on top of it and spread a bit
Close the lid and cook for at least 5 minutes on high flame
Before making the next idli, make sure that there is enough water in the vessel
Wet the cloth again before pouring the batter
The idli should be cooked cautiously
It may lose its texture and turn hard if the idli is overcooked.
Notes
The time taken for fermentation would be different depending upon of the climate of each place. Besides, the amount of water added in it should be adjusted as per the quality of the rice that you are using. The idli would become soft only if the batter is fermented well. Sometimes, it may take more than 12 hours to rise nicely. So it is better to keep the batter overnight for fermentation. The size of the cloth should be adjusted depending up on the mouth of the vessel. The cloth may catch fire if it is too long.
