Recipe for Ramaserri style idli recipe made from scratch. Ramaserri Idli recipe with step by step pictures and video.
4 cups Idli Rice / Parboiled Rice
1 cup whole white unpolished Urad Dal
1 tablespoon fenugreek seeds
1 cup cooked rice (optional)
4 teaspoon salt
For grinding fenugreek seeds
3/4 cup water (soaking water) + 1/4 cup water
For grinding urad dal
1 cup water
For grinding rice
1 cup water
Wash the idli rice in water 3-4 times until the water runs clear and not starchy. Soak the washed rice in water for four hours. Wash and soak the urad dal for four hours. Soak the fenugreek seeds in water for four hours.
After the soaking time, drain the water used for soaking the rice and the dal. Add the fenugreek seeds to a wet grinder along with the water used for soaking. Add quarter cup of water while grinding the fenugreek seeds. Grind for five minutes. The fenugreek seeds would have become fluffy and pasty. On top of the ground fenugreek seeds, add in the drained urad dal. Add a total of one cup of water for grinding urad dal. Do not add all the water at once. Add the water little by little in 5 minute intervals. Using a silicone spatula, scrape the sides from time to time so there are no bits of dal sticking on the sides. Grind the dal for 20 minutes. The dal would have fluffed up and be very airy. Remove the ground dal and place it in a bowl.
Now add a cup of cooked rice (any rice will do) to the wet grinder. Grind the cooked rice for couple of minutes. Add in the drained rice to the cooker and add in a cup of water at once. Grind for 20 minutes. Using a silicone spatula, scrape the sides from time to time so there are no bits of rice sticking on the sides. The ground rice batter should be ever so slightly coarse like fine sand here and there. At this stage, remove the rice and add it to the urad dal batter. Add in the salt and mix the urad dal batter and the rice batter together so its a homogenous mixture. Mix well by hand.
Let it ferment for 6-8 hours in a warm draft free place.
Heat water in a pot (a clay pot preferably) until its boiling. Place a bamboo steamer and line it with a wet cotton cloth. Ladle about half a cup of batter on the cloth and cover it with a lid. Cook for 6-7 minutes. Do not cook for long as the idlis might overcook and become dry. The Ramaserri idlis are done when a knife inserted comes clean without any raw batter.
Gently invert the cloth (Caution – It will be hot) on a banana leaf or a plate and remove the cloth. If the cloth is dry, sprinkle a little water on the cloth. It will come off easily. Super soft, fluffy and tasty Ramaserri idlis are ready. Serve hot with coconut chutney and sambar.
Keywords: Ramaserri Idlies