Ramassery Idly


The hallmark of a true Ramassery Idly is the ratio of ingredients and the fermentation. Unlike regular idlies, these use a specific type of rice and a touch of fenugreek for that signature "pull-apart" texture.

Ingredients

  • Ponni Rice (or Idly Rice): 1 cup

  • Raw Rice (Sona Masuri or Pachari): 1 cup

  • Urad Dal (Whole white): ½ cup

  • Fenugreek Seeds (Methi): 1 tsp

  • Salt: To taste

  • Water: For grinding

Method

1. Soaking and Grinding

  • Soak: Wash the rice and dal separately. Soak the rice (both types mixed) for 5–6 hours. Soak the urad dal and fenugreek seeds together for 4 hours.

  • Grind the Dal: Grind the urad dal and fenugreek first. Use ice-cold water and grind until the batter is fluffy, light, and doubles in volume.

  • Grind the Rice: Grind the rice into a slightly coarse paste (not as smooth as the dal).

  • Mix: Combine both batters in a large pot. Add salt and mix thoroughly using your clean hand—the natural yeast from your skin actually aids fermentation!

2. Fermentation

  • Cover the pot and let it sit in a warm place for 8 to 12 hours. The batter should rise significantly and smell slightly tangy.

3. Steaming (The "Ramassery" Way)

  • Setup: Use a wide steamer or a flat-bottomed vessel.

  • The Frame: Place a small ring mold or even a piece of damp muslin cloth stretched tight over a plate.

  • Pour: Pour a thin layer of batter onto the damp cloth. It should be flat, about ½ inch thick.

  • Steam: Cover and steam for 5–7 minutes on medium-high heat.

  • Release: Once cooked, flip the cloth onto a plate and sprinkle a little water on the back of the cloth to peel it off easily.

Serving: Ramassery Idly is traditionally served with Palakkad Sambar and a very specific Spicy Idly Podi (gunpowder) mixed with coconut oil.



       
Pic Courtesy Rukmini daughter of G Easwaran and Jamuna and granddaughter of R. E. Gayatrinadhan and Rugmani taken on March 8,2025.