Ramassery: The history of Ramassery Idli tells how a small village in Palakkad attracted widespread attention with its inimitable taste. The hot idlis can be eaten with delicious chutney powder mixed with oil, chilli chutney or coconut chutney.
No matter how many years passed, the captivating taste and popularity of Ramassery idli never changes. Ramassery village, the birth place of this idli, is situated only 2 km away from Elappully on Palakkad-Pollachi road.
Those who belong to Mudaliar community migrated from Tamil Nadu started making idlis first. They used to make idlis for people who work in paddy fields. Later, a portion of house was transformed into a small shop for selling idlis.
Mudaliar people belong to Palladam near Tiruppur. It was Mambully Mudaliar who first started a shop. Later, Chithira Mudaliar and Lokanathan Mudaliar also ran the shop. After the demise of Lokanathan Mudaliar, his wife Bhagyalakshmi Amma took charge of the shop.
She managed to take care of her family and marry off her five daughters with the income earned through the sale of idlis. Also the shop was facelifted in the meantime and it was named as Saraswathi tea stall.
Rice and black gram need to be in the ratio of 10:2. Take 2 kg black gram for 10 kg rice. Ponni rice is a must ingredient for the idli. Add some fenugreek while grinding the ingredients into a batter. It takes about 8 hours to get the batter fermented.
Firstly, take half a mud pot of water and place the mouth of another mud pot on it. Tie the mouth of the pot tightly with a special type of string called as idli string. Put leaves of Plashu tree on top and pour the batter on it.
Then a white cloth is spread on the batter. Once the batter is filled in three layers, the pot is fully covered with a large vessel. Idli is cooked within three minutes. Ramassery idli is in flat shape like Appam.
The special type of fire hearth is used for preparing Ramassery idlis. Wood of tamarind trees and mud pot are essential for its preparation, but they also use steel pots when more orders are placed. During peak hours, they cook upto 100 idlis in an hour.
Two women from the neighbourhood, Sunitha and Vasanthi, also help Bhagyalakshmi Amma in the kitchen. The works begins from 5 in the morning and continues upto 2 pm. Two other helpers, Bhaskaran and Krishnan, also are working in the shop. People from far places also arrive here to taste Ramassery idli.