1,500 idlis a day, Rs 5 each: For 56 years, this 70-year-old Karnataka man has been cooking the iconic South Indian breakfast over traditional firewood stove. Just 2 hours from Bengaluru, his tiny shop runs on the joy of feeding people

Idli-sambar is the ultimate South Indian comfort breakfast, effortlessly packing both rich flavor and wholesome nutrition into one perfect meal. Fermented, protein-rich, and incredibly light on the stomach, these soft-steamed idlis are a powerhouse of healthy carbs and essential amino acids. When these fluffy, cloud-like cakes meet spicy-tangy chutneys and aromatic, vegetable-loaded sambar, the deliciousness truly hits home, offering a soulful wake-up call to your tastebuds. But do you know that only 2 hours from Bengaluru, there’s a quaint shop in Karnataka’s Kanakapura city where a 70-year-old’s homemade idlis is giving tough competition to popular joints?

5 decades of firewood and flavourful idlis

Ramachandra is the elderly man who has been running his tiny idli shop, Kote Mane Idli, in the heart of Kanakapura fir 56 years. According to a report by Village Square, the shop was established by Ramachandra’s father, Sheshappa, sometime in the 1970s. Back then he used to sell 10 idlis for just 1 rupee. Soon after completing his 10th grade, Ramachandra followed his father’s footsteps and took the reins of Kote Mane Idli at 16, carrying forward his dad’s legacy.


What draws customers to Ramachandra’s shop is his homemade recipe that has remained unchanged for the last 5 decades. Even at his age, Ramachandra wakes up at 4 am, grinds the batter by hand and steams them on a traditional firewood stove, spending as long as 6 hours in the kitchen. His commitment to making indulgent idlis is driven by his love for feeding people and to honour his father’s memories, as per The Better India.

Passion behind every steaming plate

Would you believe that Ramachandra makes as many as 1500 idlis daily with each piece priced at just Rs 5? The affordability and comfort is what makes Kote Mane Idli so unique. Ramachandra, is however, assisted by his son Anant and daughter-in-law Nirosha, reported Village Square. His secret recipe includes a precise blend of 3/4th cup of boiled rice and 1/4th cup of urad dal with the wood fire imparting distinct smoky notes. The fluffy idlis are then served with spicy red chutney: a fiery blend of Guntur and Bydagi chilies, fresh pudina, and chana dal.

When asked about what pushed him to work even at 70 years, Ramachandra told The Better India that he feels he does not exist if he stops working. Although spending long hours in the kitchen in front of the fire gets a little exhausting at times, Ramachandra shared that the tiredness evaporates when he watches foodies flocking in his shop, happily pushing him to become more active.