Make the 200 year old tradition Ramasseri Idli in Pooja
October 3, 20243 Mins Read
Lifestyle Desk: You have eaten a lot of idli. But have you ever eaten an idli that looks like a fluffy white pancake? It is like a soft fluffy sponge. There is no stain on its moon-like face. No dampness or burn marks can be found. It doesn't even look like a bloated bum. The people of Kerala, India, have a special affection for the round, flat chapati-like food.

justice

Ramaseri is a small village 8 km from Palakar in Kerala, India. Many tourists rush there to taste this food. Ramasseri is famous on the world map for this dish. Locals say Ramasseri Idli but it has nothing to do with South Indian Idli. Be it in taste, aroma or texture. Idli is prepared by a special method by placing a cotton cloth on an earthen pot or pitcher and steaming rice-dal batter on it.

Ramasseri is called the 'King of Idlis'. He might be for the steamed idli in a clay pot. Residents of Ramassery said that this idli is not only a fancy food of their village but also associated with culture and tradition. It has a history of 200 years. Rumor has it that Ramasseri's idli recipe is not local. A community from Mudalia came to Ramaseri village and settled permanently. They were weavers by profession. A specialty of their cuisine is Idli steamed in a clay pot.

They came to Ramassery and made such idlis and fed the locals. It was then that Idlis started being made in the homes of Ramseri. From street shops to weddings and festivals, Ramassery's idli is also popular. Not exactly idli, more like a mix of dosa and idli. Sambar is served with dal, coconut or chilli chutney.

You don't have to go to Kerala, India to eat Ramasseri Idli. If you know the method of making, you can make this post even if you speak Bengali or Henshel. How to make Ramasseri Idli, let's know the method.

Ingredients:
Special rice for Idli 4 cups
of kalai dal 1 cup
of water 1 cup of
fenugreek seeds 1 teaspoon
of salt

Method:
Rice, dal, fenugreek should be soaked in separate containers for four hours. Then grind all the ingredients well in a mixer with a cup of water. The mixture should be fine. Then cover the mixture with little salt for 10-12 hours. Make sure the batter is neither too thick nor too thin.

The temperature will drop by 4 degrees with heavy rains across the country

The next steps should be done very carefully. Boil water in an earthen pot or pitcher well. When the water starts to boil, place a wet cotton cloth over the mouth of the pitcher. When the water boils and starts to smoke, pour the mixture on the cup like dosa. But not too thin or thick. Cover it with another pot. Idli will swell only when steamed. A soft, spongy texture if done properly.