Soft, light and fluffy, idlis are one of the most popular meals across India. The south Indian treat is as much a hit in restaurants as it is in Indian homes. Which is why we have so many versions of idlis around. People have not just experimented with flavours but cooking techniques too in order to create unique idlis. No wonder, there is a whole day dedicated to celebrating idlis. That's right, March 30th is celebrated as World Idli Day every year since 2015, thanks to Chennai-based idli caterer Eniyavan.  

Now, you may call yourself a big idli fan, but have you tried every type of idli? This steamed cake traditionally made out of fermented rice and urad dal batter, can be made with soya, besan, rava and so much more. And while we only know the staple method of steaming the idli till it rises and is fluffy, have you tried the thin, ultra-soft Ramassery idlis? Also known as ‘King of Idlis’, Ramassery idlis belong to the small town of Ramassery near Palakkad in Kerala and is unique in ingredient, texture and cooking technique. An age-old recipe that has been carefully preserved by four families living in the village of Ramassery. This particular idli uses rice specially sourced from Palakkad and is cooked over a muslin-covered earthen pot, isn’t it interesting? Unlike the regular idlis, this Ramassery idli is thinner, softer and wider. This cooking method lends an ultra-soft texture to the idlis.  Additionally, Ramassery idli is also de-moulded using a specific leaf that gives a subtle fragrance to the rice cake. You can pair the idlis with podi made from Palakkadan Matta rice and a complex blend of spices. A piping hot Kerala-style sambar or chicken curry too is a great accompaniment.

Here’s how you can make Ramassery Idlis at home:  


2cups raw rice 

2cups ponni rice 

1 ½ cup split urad dal 

1 tsp fenugreek 

Sea salt to taste  


Soak the rice for 30 minutes. Soak urad dal and fenugreek separately for 25 minutes. 

Grind the rice and separately grind the urad dal-fenugreek.  

Mix together into a thick batter and keep aside to ferment for about 5-6 hours. 

Now place a muslin cloth on the mouth of an earthen pot with narrow mouth. Secure it with string. 

Make small holes in the cloth and fill the vessel with water. Bring it to a boil. 

Now place a wet muslin cloth over this, and pour the idli batter onto it. 

Cover the batter with earthen vessel as lid. Allow to steam for 5 minutes. 

When cooked, carefully de-mould the idli using a banana leaf, and peel the muslin cloth gently off the top. Serve Ramassery idlis hot with sambar and podi.