Idli Sambhar Casserole – Vegan Richa

Idli Sambhar Casserole is a simplified spin on traditional Idli Sambar – a layered casserole! With Sambar split pea stew and savory Semolina Rava idli layered and baked! Fewer pans and fewer steps. Gluten-free option

I’m back at my favorite cooking challenge: turning traditional Indian food into easier casseroles. Some Indian dishes can take a number of preparation work and cooking time. For Eg, making south Indian Idli (rice lentil cakes) is a 2-day process. Soak the rice and lentils, mix, ferment after which we use the batter to make steamed cakes -idli or crepes -dosa, or other sides.

When in a rush I often make Rava idli that uses coarse semolina (cream of wheat). The Rava idli batter takes just 10 mins to prep, then 15 mins to steam. Idlis are sometimes served with sambar ( split pea stew).

But As a substitute of constructing the idli and sambar individually, and using up multiple pans, I converted the 2 recipes right into a layered casserole dish! The Sambar is baked right into the casserole dish. So just one baking dish to scrub up later!

This sambar here is kind of a bit thicker than the normal version. That’s vital in order that the idli batter on top doesn’t sink in. I also add quinoa to the sambar to up the protein and to maintain the sambar thick.

Once the lentils are cooked, add the idli batter on top, bake again and serve it like a shepherd’s pie!

There are after all more steps on this recipe and spices(often repeated spices for each layers). These are vital for the normal flavor. But you possibly can skip some steps for a quicker and still very delicious result!

why you’ll love this idli sambar casserole!

• Fewer pans
• Less steps
• benefit from the authentic Southern Indian flavors in a casserole form!
• It’s Soyfree and may be made Nutfree and gluten-free.

More vegan casserole dishes:

Shahi Tofu Kofta Casserole

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

Vegan Lentil Shepherds Pie 

Saag Cornbread Casserole

Print Recipe

Idli Sambhar Casserole(South Indian Split Pea stew Semolina bread bake)

Idli Sambhar Casserole is a simplified spin on traditional Idli Sambar – a layered casserole! With Sambar split pea stew and savory Semolina Rava idli layered and baked! ! Fewer pans and fewer steps. Gluten-free option  

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: dinner

Cuisine: Indian

Keyword: idli sambhar casserole

Servings: 6

Calories: 225kcal

Creator: Vegan Richa

Ingredients

For the sambar stew

• 1 tsp oil
• 1/2 teaspoon mustard seeds
• 6 curry leaves fresh or frozen or dried
• 2 Dried red chilies such a big cayenne or Indian
• 1/2 cup (70 g) toor dal – split pigeon pea or use moong dal (petite yellow lentils) or masoor dal( split red lentils)
• 1/4 cup (42.5 g) quinoa, optional
• 1/4 cup chopped onion
• 1 tomato chopped
• 1 cup chopped veggies equivalent to carrots peppers green beans
• 2 tsp ground coriander, preferably dry toasted on a skillet until fragrant
• 3 tsp sambar masala see notes for substitute
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 1 tbsp tamarind chutney or tamarind pulp
• 2.5 cups (591.47 ml) water
• 1/2 teaspoon salt

For the rava idli

• 2 tsp oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 teaspoon chopped ginger
• 1 green chili chopped
• 10 curry leaves , fresh, frozen or dried
• 3 tablespoons chopped raw cashews or peanuts
• 1/2 cup rava/sooji (coarse semolina)
• 1/2 teaspoon salt
• 1/4 tsp baking soda
• 3 tablespoons chopped cilantro
• 1/3 cup (81.67 g) non dairy yogurt
• 1 tsp lemon juice
• 1/2 cup (120 ml) water

Garnish

• lemon juice, cilantro for garnish

Instructions

• Make the tempering for sambar. Heat the oil in a small skillet. Once hot add the mustard seeds after which wait for them to begin popping or change color. Then add curry leaves and red chilies and blend well. Then switch off the warmth.

• Add this tempering to 9 x 9“ or the same size baking dish. Then add the remaining of the ingredients under Sambar and blend well and even them out.

• Cover the baking dish with the parchment and put it in a preheated oven at 400°F / 205c for 35 to 45 minutes. The precise time is determined by the lentils used.

• In the mean time, make the Rava idli batter: (see notes to make use of store bought idli/dosa batter) Heat the identical skillet over medium heat , add the oil. Once the oil is hot add the mustard seeds and cumin seeds, and wait for them to vary colours significantly. Add the curry leaves, and cashews and blend well then add the ginger and green chili and proceed to cook for a minute. Then add within the semolina and proceed to roast For 3 to 4 minutes or until fluffy and toasty. Then take off heat.

• Transfer this mixture to a bowl. Add cilantro, baking soda, salt and blend in. Then add within the yogurt, lemon juice and water and blend in. Let’s sit for 10 minutes. If the batter has thickened an excessive amount of then you definately can add one other few tablespoons of water until mixture is a spreadable consistency.

• Take the baking dish out of the oven. Then spread this semolina mixture over the stew and even it out. Then cover with parchment (essential) and put it back into the oven for 11 minutes. Check as a ten minute mark if the middle is cooked through then take the dish out of the oven. Drizzle some lemon juice and cilantro on top and serve.

Notes

Make the sambar within the saucepan: Prepare the tempering within the saucepan over medium heat , then add onion and cook until translucent. Then add the remaining of the ingredients, partially cover and cook for 20- 45 mins(depending on the lentils used) . Then transfer to the baking dish. Top with the idli batter, cover with parchment and bake. 
Sambar masala substitute: use 2 tsp ground coriander, 1:/4 teaspoon cayenne and 1/4 teaspoon ground fenugreek or mustard 
Store bought it homemade idli dosa batter: Use 1 1/2 cup batter. Add 1/2 tsp baking powder, salt if needed and blend in. You may also add 1/4 cup finely chopped veggies or cilantro etc. Spread over sambar, cover with parchment and bake for 12-14 mins. 

•  Nut free omit the cashews
• Gluten-free, use rice rava(coarse rice flour) or use a rice lentil idli batter.

Nutrition

Nutrition Facts

Idli Sambhar Casserole(South Indian Split Pea stew Semolina bread bake)

Amount Per Serving

Calories 225
Calories from Fat 54

% Day by day Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 487mg21%

Potassium 445mg13%

Carbohydrates 35g12%

Fiber 8g33%

Sugar 4g4%

Protein 10g20%

Vitamin A 2032IU41%

Vitamin C 85mg103%

Calcium 64mg6%

Iron 3mg17%

* Percent Day by day Values are based on a 2000 calorie food plan.

Ingredients:

• sambar tempering: Mustard seeds, curry leaves, chilies, such a big cayenne or Indian
• the sambhar is made with toor dal(split pigeon pea) or use moong dal or use split red lentils and you too can add some quinoa (optional)
• veggies: chopped onion, tomato and veggies of alternative
• ground spices: ground coriander,  sambar masala, turmeric and cayenne
• tamarind chutney or pulp lends the lentil stew its signature tanginess
• For the second tempering (rava idli) we fry mustard seeds and cumin seeds in hot oil together with ginger, green chili  and curry leaves
• for the idli base, we add chopped cashews and rava/sooji aka coarse semolina,
• yogurt and lemon juice are added to bring the rava idli batter together
• baking soda is added for the rise

Suggestions:

• in the event you cannot find fresh curry leaves you should utilize dried ones.
• To make this nut free omit the cashews
• to make this Glutenfree, use rice rava(coarse rice flour) or use a rice lentil idli batter.

How one can make Idli Sambar Casserole:

Make  the tempering for sambar. Heat the oil in a small skillet.

Once hot add the mustard seeds after which wait for them to begin popping or change color. Then add curry leaves and red chilies and blend well. Then switch off the warmth. The tempering is optional, but adds a number of traditonal sambar  flavor

Add this tempering to 9 x 9“ or the same size baking dish. Then add the remaining of the ingredients and blend well and even them out.

Cover the baking dish with the parchment and put it in a preheated oven at 400°F / 205c for 35 to 45 minutes. The precise time is determined by the lentils used.

In the mean time, make the Rava idli batter:

Heat the identical skillet over medium heat , add the oil. Once the oil is hot add the mustard seed, &  cumin seeds, and made for them to vary colours significantly.

Add the curry leaves, and cashews and blend well then add the Ginger and green chili and proceed to cook for a minute.

Then add within the semolina and proceed to roast For 3 to 4 minutes. Then take off the warmth.

Transfer this mixture to a big bowl. Add cilantro, baking soda, salt and blend in.

Then add within the yogurt, lemon juice and water and blend in. Let’s sit for 10 minutes and if it has thickened an excessive amount of then you definately can add one other few tablespoons of water until mixture is a spreadable consistency.

Take the baking  dish out of the oven.

Then spread this semolina mixture over just you and even it out.

Then cover with parchment(essential)  and put it back into the oven for 11 minutes. Check on the 10-minute mark if the semolina is  cooked through then take the dish out of the oven. Drizzle some lemon juice on top and serve.

Alternatively, make the sambar within the saucepan:

Prepare the tempering within the saucepan over medium heat, then add onion and cook until translucent. Then add the remaining of the ingredients, partially cover, and cook for 20- 45 mins(depending on the lentils used).

Then transfer to the baking dish. Top with the idli batter, cover with parchment, and bake for 11 mins.

Storage

Slice and canopy the baking dish to store refrigerated for up 3 days