Food has always been a part of human existence. From fruits being the source of energy of early civilization to the evolution of cooked dishes, its the human effortthat has brought in the change and its keep evolving. There is a unique steamed dish that is now a very much part of our lives, but was once a story of tradition, and a living heritage that somewhere, changed the fate of an entire village. Scroll down to read the details.





The origin of Ramassery Idli

This is Ramassery Idli, a culinary wonder, often referred to as the King of Idlis, which is deeply rooted in its origins and has been preserving legacy that dates back to years. It is native to the quite village of Ramasseri, a village near Palakkad, Kerala, where this dish starts selling at 8.30 am every morning in a small shop and over the years has changed the fate of the entire village. The making of Ramassery idlis is a well-guarded family secret passed down through generations. The Sree Saraswathy Tea Stall, also known as the Ramassery Idli Kada, is one of the few places where these idlis are made daily from 5 am to 11 am. This no-frills eatery draws diners not just from across Kerala but from outside the state as well. According to Kerala Tourism website, local story attributes the creation of this idli to Chittoori Ammal, an ancestor of Smitha Vijayakumar, who began making them to sustain her family when weaving, their primary occupation, could no longer support them. It is said that earlier it was sold to laborers and farm workers, but slowly this idli gained popularity for its ability to keep fresh for up to a week. Today, Smitha, the fifth generation in her family to carry on this tradition, travels acros Kerala including Thiruvananthapuram and Kozhikode, to showcase her culinary craft. Today, the tourist cars line up outside the shop and has been a major source of income for the village and has put the small village on culinary map of India.










What makes Ramassery Idli unique

In the first view, it doesn't resemble the conventional idli at all. It is flat like a dosa but soft and spongy like an idli and is made on a muslin cloth, which adds to the beauty of the dish and a meshed pattern. When it comes to its preparation, the idli batter is prepared using a specific proportion of rice and urad dal, soaked overnight and then ground. The batter is poured onto square pieces of cloth stretched over circular sieve-like clay steamers placed on aluminum pots. This method, along with the traditional recipe, gives the Ramassery idli its unique texture and flavor. The idlis are steamed in stacks of three, with a blackened aluminum pot at the base on a gas stove. It is said that traditionally, these idlis were cooked on firewood stoves using earthen pots and only tamarind tree firewood.








Taste of generations

For people of Ramassery, this idli is a symbol of their heritage. These idlis are served with a variety of accompaniments, including creamy coconut milk stew, coconut chutney, tomato chutney, and a fiery podi (spiced powder), enhancing the overall dining experience. According to tourism website, on an average day, around 600 to 700 idlis are made, with production increasing to 1,500 on weekends to meet the high demand. According to reports, Sree Saraswathy Tea Stall has now opened a branch in Guruvayur, bringing the iconic Ramassery idlis to a broader audience. Ramassery Village has etched its name on the food map of India, thanks to the exceptional Ramassery idli. It is a reminder that food is not just about taste buds, it is also about a rich culinary tradition that spans generations.