Ramassery Village in Palakkad district has gained nationwide fame for its unique and delectable idlis. Unlike the typical South Indian variety, the Ramassery idli is round, flat, and almost resembles a dosa in shape. This distinctive idli is celebrated for its soft, fluffy texture and exquisite taste, making it a culinary gem that attracts food enthusiasts from far and wide.

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.

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.

Historically, these idlis were cooked on firewood stoves using earthen pots and only tamarind tree firewood. However, modern changes have led to the use of gas stoves and aluminum pots due to the scarcity of traditional materials. Despite these changes, the essence of the Ramassery idli remains unchanged, preserving its authentic taste and quality.

The 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. Initially sold to laborers and farm workers, the 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, ensures the batter is made fresh every day, maintaining the quality that has made Ramassery idlis famous.

The 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. On an average day, around 600 to 700 idlis are made, with production increasing to 1,500 on weekends to meet the high demand.

The popularity of Ramassery idlis has led to Smitha and her team traveling to various events across Kerala, including Thiruvananthapuram and Kozhikode, to showcase their culinary craft. They also cater to weddings and private functions, consistently receiving acclaim wherever they go.

In a recent development, Sree Saraswathy Tea Stall opened a branch in Guruvayur, bringing the iconic Ramassery idlis to a broader audience. This expansion signifies the growing popularity of this unique dish and its cultural significance in Kerala's culinary landscape.

Ramassery Village has etched its name on the food map of India, thanks to the exceptional Ramassery idli. This humble yet extraordinary dish continues to delight taste buds and preserve a rich culinary tradition that spans generations.