Idli Sambhar Casserole(South Indian Split Pea stew Semolina bread bake)
User Reviews
5
Idli Sambhar Casserole(South Indian Split Pea stew Semolina bread bake)
Description
The Idli Sambhar Casserole features a sambar stew base made from toor dal and vegetables, lightly spiced with mustard seeds, curry leaves, dried red chilies, coriander, sambar masala, turmeric, and tamarind for acidity. The ingredients are combined and baked in the oven to develop the flavors during a slow cooking stage. Meanwhile, a rava idli batter is prepared by roasting semolina with mustard, cumin seeds, ginger, green chili, curry leaves, and cashews. This batter, leavened with baking soda and mixed with non-dairy yogurt and lemon juice, is spread on top of the sambar and baked until set, creating a textured bread-like layer that complements the stew underneath.
The casserole can be served as a main dish, offering a hearty and flavorful combination of lentils and spiced bread. It reflects a fusion of traditional elements in a baked format. The garnish of fresh cilantro and lemon juice brightens the dish before serving.
Notes suggest alternatives for sambar masala using common spices, advise on preparing sambar on the stovetop or using store-bought idli batter as a shortcut, and provide tips for making the dish gluten-free or nut-free by swapping ingredients. These adjustments help tailor the casserole to dietary needs or ingredient availability while preserving its signature flavor.
Ingredients
For the sambar stew
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds
- 6 curry leaves fresh or frozen or dried
- 2 dried red chili such a large cayenne or Indian
- 1/2 cup toor dal - split pigeon pea or use moong dal (petite yellow lentils) or masoor dal( split red lentils)
- 1/4 cup quinoa optional
- 1/4 cup onion chopped
- 1 tomato chopped
- 1 cup vegetable such as carrots peppers green beans, chopped
- 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 pepper
- 1 tbsp tamarind chutney or tamarind pulp
- 2.5 cups water
- 1/2 teaspoon salt
For the rava idli
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon ginger chopped
- 1 green chili chopped
- 10 curry leaves , fresh, frozen or dried
- 3 tablespoons cashews or peanuts, raw, chopped
- 1/2 cup coarse semolina aka rava/sooji
- 1/2 teaspoon salt
- 1/4 tsp baking soda
- 3 tablespoons cilantro chopped
- 1/3 cup Non-Dairy yogurt
- 1 tsp lemon juice
- 1/2 cup water
Garnish
- lemon juice for garnish
- 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.
Notes
- Sambar masala can be substituted with 2 tsp ground coriander, 1/4 tsp cayenne, and 1/4 tsp ground fenugreek or mustard.
- You can prepare the sambar stew on the stovetop by tempering spices, cooking the onion until translucent, then adding the rest and simmering 20-45 minutes before baking.
- Store-bought or homemade idli/dosa batter can replace the rava idli batter; if using, add baking powder and salt and mix in chopped vegetables or cilantro before spreading over the sambar for baking.
- To make this dish nut-free, omit the cashews in the rava idli batter.
- For a gluten-free version, substitute coarse semolina with rice rava or a rice-lentil idli batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 487mg | 20% |
| Potassium | 445mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2032IU | 41% |
| Vitamin C | 85mg | 94% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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