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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Yield: 6
  • Category: dinner
  • Cuisine: Indian

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 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 chopped onion
  • 1 tomato (chopped)
  • 1 cup chopped veggies (such as 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 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 non dairy yogurt
  • 1 tsp lemon juice
  • 1/2 cup water

Garnish

  • lemon juice, cilantro for garnish

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.