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    Home » Casserole

    Idli Sambhar Casserole

    Published: Feb 22, 2023 by Richa 8 Comments

    Jump to Recipe   Print Recipe

    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

    a piece of Idli Sambhar Casserole on a white plate

    I am back at my favorite cooking challenge: turning traditional Indian food into easier casseroles. Some Indian dishes can take a lot 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, blend, ferment and then we use the batter to make steamed cakes -idli or crepes -dosa, or other sides.

    Vegan Idli sambar casserole in a glass casserole dish

    When in a hurry 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 often served with sambar ( split pea stew).

    But Instead of making the idli and sambar separately, and using up multiple pans, I converted the two recipes into a layered casserole dish! The Sambar is baked right into the casserole dish. So only 1 baking dish to wash up later!

    a piece of Idli Sambhar Casserole on a white plate

    This sambar here is quite a bit thicker than the traditional version. That is necessary so that the idli batter on top doesn’t sink in. I also add quinoa to the sambar to up the protein and to keep 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 of course more steps in this recipe and spices(often repeated spices for both layers). These are necessary for the traditional flavor. But you can skip some steps for a quicker and still very delicious result!

    why you’ll love this idli sambar casserole!

    • Fewer pans
    • Less steps
    • enjoy the authentic Southern Indian flavors in a casserole form!
    • It’s Soyfree and can 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
    5 from 4 votes

    Idli Sambhar Casserole

    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
    Author: 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 large 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 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 (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 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

    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 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 mix in. You can 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
    Amount Per Serving
    Calories 225 Calories from Fat 54
    % Daily 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 Daily Values are based on a 2000 calorie diet.

    ingredients for making Idli Sambar casserole

    Ingredients:

    • sambar tempering: Mustard seeds, curry leaves, chilies, such a large cayenne or Indian
    • the sambhar is made with toor dal(split pigeon pea) or use moong dal or use split red lentils and you can also add some quinoa (optional)
    • veggies: chopped onion, tomato and veggies of choice
    • 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 along 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

     

    Tips:

    • if you cannot find fresh curry leaves you can use 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.

    ingredients for making topping for idli sambar casserole dish

    How to make Idli Sambar Casserole:

    curry leaves and chili in a sauteeing pan

    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. The tempering is optional, but adds a lot of traditonal sambar  flavor

    chili and curry leaves in a glass casserole dish

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

    lentils being added to tempering in casserole dish

    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.

    onions, lentils, tomatoes, and tempering in a glass casserole dish

    veggies being added to tempering in a glass casserole dish

    veggies in a glass casserole dish

     

    spices frying in a tempering

    In the meanwhile, make the Rava idli batter:


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

    spices, chili and ginger in a sauteeing pan

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

    spices, semolina, ginger and chili in a sauteeing pan

    Then add in the semolina and continue to roast For 3 to 4 minutes. Then take off the heat.

    tempering and semolina in a frying pan

    dry mix for idli topping in a white bowl

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

    yogurt being added to topping for idli casserole

    Then add in the yogurt, lemon juice and water and mix in. Let’s sit for 10 minutes and if it has thickened too much then you can add another few tablespoons of water until mixture is a spreadable consistency.

    idli batter in a white bowl

    Take the baking  dish out of the oven.

    sambar baked in a glass casserole dish

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

    assembled Idli Sambhar casserole before baking

    Then cover with parchment(important)  and put it back into the oven for 11 minutes. Check at 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.

    freshly baked idli sambhar casserole on a kitchen counter with a plate with once square cut

    Alternatively, 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 for 11 mins.

    a serving of idli sambar casserole in a deep white plate

    Storage

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

    a square of idli sambar casserole on a white plate

     

     

     

     

     

     

     

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    1. Sital

      March 01, 2023 at 7:56 am

      5 stars
      Sounds brilliant…i eat idli dipped in sambhar a lot and this reminds me of that…I guess the sambhar can be made in advance in the instant pot as well…I have your instant pot recipe book which has a sambhar recipe….

      Reply
      • Vegan Richa Support

        March 02, 2023 at 8:51 pm

        that’s great to hear, Sital! thank you for getting my book! sambhar can be made in advance, yes.

        Reply
    2. Anne

      February 27, 2023 at 2:34 pm

      5 stars
      Delicious!! Would make again!

      Reply
      • Vegan Richa Support

        February 27, 2023 at 7:56 pm

        Thank you, Anne!

        Reply
    3. NancyAnn

      February 25, 2023 at 11:15 am

      5 stars
      I just wanted to take a moment to thank you for this, and ALL of the delicious recipes you share. I’ve made more than I can count, and every single one has been amazing. Your directions are easy to follow and the end results are fabulous. Thank you!

      Reply
      • Richa

        February 25, 2023 at 2:32 pm

        Thank you Nancy!

        Reply
    4. Daisy

      February 22, 2023 at 5:51 am

      Can you make this with Dosa store bought batter?

      Reply
      • Richa

        February 22, 2023 at 8:13 am

        Yes! Just added in notes

        Reply

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