• Start by adding one cup of oats to a blender. Blend into a coarse powder. If the grind is too fine, the idlis will be very sticky.
• To a sauté pan or frying pan or kadhai, add 2 tablespoon oil. Sauté the cashews, if you are using them. Once it is golden brown, set it aside.
• To the same oil, add the mustard seeds and cumin seeds and let it splutter.
• Add the hing and chilies, along with ginger and sauté.
• Add the oats powder.
• Add salt and sauté on low heat till fragrant. Make sure it is not burning.
• Cool the mixture down completely and add 1 cup of water and 1/4 cup of yogurt or curd.
• Mix it thoroughly and then let it rest for 10 minutes. The paste should have a thick consistency. It should not be of pouring consistency. Therefore, add water as needed.
• Now add the ready-made batter to this mixture.
• At this stage, you can add sautéed vegetables like carrots, onions, peas, and coriander leaves. This is entirely optional. Add the cashews. Fried cashews add to the idli sambar calories.
• When the water is boiling in the steamer, add in ½ teaspoon of baking soda or 1 teaspoon of fruit salt or Eno. Once you start mixing the mixture, you will see bubbles forming.
• Grease the idli molds and add the mixture in each section. Leave a little space for the idlis to rise.
• Put the idli stand in the steamer and steam for 12 to 15 minutes on full flame.
• Allow the idlis to cool after removing from the steamer. Poke a knife in the middle to check for any sign of raw batter.
• To remove the idlis, dip a knife or spoon in water and scoop out the idlis.
• Serve these low calorie idlis with chutney and sambar.

Idli sambar calories are very low; therefore, it makes a great breakfast meal or a healthy craving.