Soft and Fluffy Steamed Oats Idli

Idli is one of those breakfasts that South Indian home cooks have made for generations, usually from a batter of rice and urad dal left to ferment overnight. This version swaps most of the rice for quick cooking oats and lets the batter rest for just an hour. You still get the soft, cloud-like texture that makes idli so pleasant, but you can decide on a Tuesday morning that you want them and have them on the table without planning ahead.

A word about oats, since they are doing the heavy lifting here. Oats are a whole grain, and when they are ground into a powder they absorb water quickly, which is why this batter thickens a little as it sits. Give it a stir before you add the fruit salt, and if it looks too stiff, a spoonful of water loosens it right up. Urad dal does the binding work. It becomes gluey and elastic when ground, and that is what holds the idlis together instead of crumbling into the steamer.

The fruit salt is the step that is easy to rush. Add it at the last moment, once the batter has rested, and mix gently. You want the bubbles to form in the batter and then get trapped by the steam, so spoon the batter into the moulds without delay. A slow hand here means flatter idlis. Grease the moulds well, because even a good batter will stick to a dry plate.

Leftover idlis keep nicely in an airtight box in the fridge for a day or two. To bring them back, steam them for a few minutes until they are warm through, or crumble them into a pan with a little oil, mustard seeds and curry leaves for a quick upma-style breakfast. Both work well.

For a fuller breakfast, serve the idlis with a bowl of sambar or a simple coconut chutney. If you want to keep things light and savoury, try them alongside a plate of Golden Oats Appe with Spring Onions on a weekend when you have a little more time. Another good companion is Savory Oats Upma with Vegetables, which uses many of the same pantry staples and makes a satisfying second dish for a brunch spread.

If you are cooking for someone who is watching how much salt goes into their food, go easy on it in the batter and let the chutney and sambar carry the flavour. Idlis are mild on their own, so a small pinch of salt in the batter is usually enough to taste.