Goya Journal

Ramaserry Idli

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The Ramassery Idli, a specialty from Ramassery, a village close to Palakkad is seeing a revival of sorts as it makes an entry into Kappa Chakka Kandhari.

On a recent visit to the newly opened restaurant Kappa Chakka Kandhari in Bangalore, my attention was caught by a unique idli being served here called the Ramassery Idli. And if you are wondering how different an idli can be, trust me this one is like no other and only about four families now remain continuing to make these idlis.

Ramassery idly  at Kappa Chakka Kandhari_photo by sanjay ramchandran
Ramassery idly at Kappa Chakka Kandhari_photo by sanjay ramchandran

Made with rice sourced from Palakkad, the idlis are cooked over a muslin-covered earthen pot and de-moulded using plachi leaves that impart a subtle fragrance. The idlis are served alongside podi made from Palakkadan matta rice and a complex blend of spices and is best paired with Kerala-style sambar or a generous portion of chicken curry. Chef Regi Mathew, Culinary Director & Co Owner Kappa Chakka Kandhari (Chennai & Bangalore) discovered this idli at Ramessery village being made at a couple of tea shops as part of his research prior to opening his restaurant.

Read the full story that first appeared in The Goya Journal here:

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