Idli is a very popular breakfast recipe made in almost every South Indian household, for breakfast or dinner. These are very healthy, fermented and steamed rice cakes, served with chutney or sambar. Idli is now recognized worldwide as a healthy and nutritious breakfast
The popular Ramasseri idli, a fusion of an idli and a dosa, has a distinctive texture. The Ramassery idli is known for its incredibly soft and fluffy texture and great taste. It is said that Ramaserri is a place near Palakkad where this style of idlis is famous. 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.
The idlis are made in clay pots. This style of idlis is steamed directly on the cloth instead of idli plates. The scenes behind making the idlis in clay pots, steaming the idlis on the cotton / muslin cloth was really interesting that I wanted to try at home.
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Ingredients:
· Whole Urad dal - 1 cup
· Idli rice - 4 cups
· Fenugreek seeds – 1 tbsp
· Salt
Method:
• Take two sperate bowls wash and soak rice and urad dal for 4-5 hours.
• Soak the fenugreek seeds along with urad dal.
• Grind the rice and separately grind the urad dal-fenugreek. Add salt and mix together. Let the batter ferment.
• Heat an earthen pot with some water in it. I have placed a sieve on the mouth of the pot.
• Once the water boils place a wet muslin cloth on the sieve.
• Now pour the idli batter onto it.
• Cover the batter with another vessel as lid. Allow to steam for 7-8 minutes.
• Once done slowly remove the cloth and sprinkle water on the hot idli.
• After few minutes, gently de-mould the idli on a banana leaf and peel the muslin cloth gently off the top.
• Your home-cooked Ramaserry idli is now ready to eat.
• Serve it with chutney or sambar.