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
Servings: 6
Calories: 225kcal
Ingredients
For the sambar stew
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 6 curry leaves fresh or frozen or dried
- 2 Dried red chilies such a large cayenne or Indian
- ½ cup toor dal - split pigeon pea or use moong dal (petite yellow lentils) or masoor dal( split red lentils)
- ¼ cup quinoa, optional
- ¼ cup chopped onion
- 1 tomato chopped
- 1 cup chopped veggies such as carrots peppers green beans
- 2 teaspoon ground coriander, preferably dry toasted on a skillet until fragrant
- 3 teaspoon sambar masala see notes for substitute
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 tablespoon tamarind chutney or tamarind pulp
- 2.5 cups water
- ½ teaspoon salt
For the rava idli
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ 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
- ½ cup rava/sooji (coarse semolina)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons chopped cilantro
- ⅓ cup non dairy yogurt
- 1 teaspoon lemon juice
- ½ cup 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 and then wait for them to start popping or change color. Then add curry leaves and red chilies and mix well. Then switch off the heat.
- Add this tempering to 9 x 9“ or a similar size baking dish. Then add the rest of the ingredients under Sambar and mix 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 exact time depends on the lentils used.
- In the meanwhile, make the Rava idli batter: (see notes to use store bought idli/dosa batter) Heat the same skillet over medium heat , add the oil. Once the oil is hot add the mustard seeds and cumin seeds, and wait for them to change colors significantly. Add the curry leaves, and cashews and mix well then add the ginger and green chili and continue to cook for a minute. Then add in the semolina and continue 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 mix in. Then add in the yogurt, lemon juice and water and mix in. Let’s sit for 10 minutes. If the batter has thickened too much then you can add another 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 (important) and put it back into the oven for 11 minutes. Check as a 10 minute mark if the center is cooked through then take the dish out of the oven. Drizzle some lemon juice and cilantro on top and serve.
Video
Notes
Make the sambar in the saucepan: Prepare the tempering in the saucepan over medium heat , then add onion and cook until translucent. Then add the rest 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 teaspoon ground coriander, 1:/4 teaspoon cayenne and ¼ teaspoon ground fenugreek or mustard
Store bought it homemade idli dosa batter: Use 1 ½ cup batter. Add ½ teaspoon baking powder, salt if needed and mix in. You can also add ¼ 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
Calories: 225kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 487mg | Potassium: 445mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2032IU | Vitamin C: 85mg | Calcium: 64mg | Iron: 3mg