Idli Sambhar Casserole – Vegan Richa

Idli Sambhar Casserole is a simplified spin on the traditional Idli Sambhar – a layered casserole! Along with sambar split pea stew and delicious semolina rava idli layered and baked! Fewer pans and fewer steps. Gluten-free options

I’m back to my favorite cooking challenge: turning traditional Indian dishes into easy casseroles. Some Indian dishes can take a lot of prep work and cooking time. For example, making South Indian idli (rice lentil cake) is a 2 day process. Rice and lentils are soaked, mixed, fermented and then we use the batter to make steamed cakes – idli or crepes – dosa or other sides.

When in a hurry I often make rava idlis using thick semolina (cream of wheat). Rava idli batter takes only 10 minutes to make, then 15 minutes to steam. Idli is often served with sambar (split pea stew).

But instead of making idli and sambar separately and using multiple pans, I converted the two recipes into one layered casserole dish! Sambar is baked right in the casserole dish. So wash up after only 1 baking dish!

This sambar here is quite thick compared to the traditional version. This is necessary so that the top idli batter does not sink. I add quinoa to the sambar to increase the protein and keep the sambar thick.

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

There are definitely more steps to these recipes and seasonings (often repeated seasonings for both layers). They are essential for traditional taste. But you can skip some steps for quick and still very tasty results!

Why You’ll Love This Idli Sambar Casserole!

• low pan
• less steps
• Enjoy authentic South Indian flavors in casserole form!
• It can be made soy-free and nut-free and gluten-free.

More Vegetarian Casserole Recipes:

Shahi Tofu Kofta Casserole

Baked Kitchri Casserole (Spicy Lentil Rice Casserole)

Vegan Lentil Shepherd’s Pie

Sag Cornbread Casserole

Ingredients:

• Sambar Tempering: Mustard seeds, curry leaves, chilies, such as a large red or Indian
• Sambar is made with tur dal or use mung dal or use red lentils and you can add some quinoa too (optional).
• Vegetables: Chopped onions, tomatoes and vegetables of choice
• Ground spices: coriander leaves, sambar masala, turmeric and red spices
• Tamarind chutney or pulp gives lentil stew its tanginess
• For the second tempering (Rava Idli) we fry mustard seeds and cumin seeds in hot oil along with ginger, green chillies and curry leaves.
• For idli base, we add chopped cashews and rava/semolina aka coarse semolina,
• Yogurt and lemon juice are added to bring the rava idli batter together
• Baking soda is added for growth

Suggestion:

• If you cannot find fresh curry leaves, you can use dried leaves.
• Skip the cashews to release these nuts
• To make this gluten free, use rice rava (coarse rice flour) or rice dal idli batter.

How to make Idli Sambar Casserole:

Do the sambar tempering. Heat oil in a small pan.

Once hot add the mustard seeds and then wait for them to start popping or change color. Then add curry leaves and red chillies and mix well. Then turn off the heat. Tempering is optional, but adds plenty of traditional samba flavor

Add this tempering to a 9 x 9″ or similar size baking dish. Then add the rest of the ingredients and mix well and even them out.

Cover the baking dish with parchment and place in a preheated oven at 400°F / 205c for 35 to 45 minutes. The exact timing depends on the lentils.

Meanwhile, make the rava idli batter:

Heat the same pan on medium heat, add oil. Once the oil is hot add the mustard seeds and cumin seeds and make them change color significantly.

Add curry leaves, and cashews and mix well then add ginger and green chillies and continue to cook for a minute.

Then add semolina and fry for 3 to 4 minutes. Then remove from heat.

Transfer this mixture to a large bowl. Add cilantro, baking soda, salt and mix.

Then add yogurt, lemon juice and water and mix. Let it sit for 10 minutes and if it gets too thick, you can add a few more tablespoons of water until the mixture is a spreadable consistency.

Remove the baking dish from the oven.

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

Then cover with parchment (important) and put back in the oven for 11 minutes. Check at the 10 minute mark if the semolina is cooked and then remove the dish from the oven. Sprinkle some lemon juice on top and serve.

Alternatively, make the sambar in a saucepan:

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

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

storage

Slice and cover the baking dish to refrigerate for up to 3 days