Ramassery 'idli', which originated in a small village in Kerala's Palakkad district, is renowned for its softness. Even though it resembles a ‘dosa’ (rice pancake) made in roadside eateries, the preparation that earned Ramassery fame worldwide is in reality an idli (steamed rice cake).
A special variety of idli, which is a favourite food of Keralites, Ramassery idli took birth in a small village of the same name located near Elappully on the Palakkad – Coimbatore national highway. The place is surrounded by paddy fields and the idli is made by families belonging to the Mudaliar community living along the Elappully and Kunnachi – Puthussery Roads in Ramassery. The Mudaliars had settled in the village from Coimbatore centuries ago and started making the unique idlis to earn a livelihood. As the idlis became popular for their taste, the fame of the delicacy also spread far and wide.
Method of preparation
Unlike the typical idlis, the variety made in Ramassery is not made in an idli vessel. Instead, the upper portion of an earthen pot is taken and tied with a net prepared from nylon thread. Several of these are stacked one above the other, over which a white cloth is laid. The batter is then poured on this cloth to prepare the Ramassery idli.
The Mudaliars use only ‘ponni’ variety of rice to make the special idli. Unlike the typical idli, the Ramassery special does not become spoiled after a few hours but remains fresh and retains its taste even up to 24 hours. These features of Ramassery idli have made many people believe that it has some secret ingredient.
Idli fest
Considering the demand for the special food item, an ‘Idli festival’ is being organized at Sayahna garden restaurant in Mascot Hotel, Thiruvananthapuram. The festival is on till October 27 and the Ramassery idli will be available from 3-9 pm every day. However, considering the COVID-19 situation, only parcels are served. Orders can also be placed through Swiggy and Zomato apps. For bookings, contact Mascot Hotel over phone numbers 0471-2318990, 9400008562.
