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Delicious savory and spicy lentil curry buns (sambhar buns) made with leftover lentil curry. So easy and great as a snack or with meals.Vegan Recipe.Jump to Recipe
What do you do when you have a good amount of Sambhar/Sambar(Split Pigeon Pea stew) left.. You or I make a bread bun out of it and come up with savory and spicy buns!
Sambar is a Lentil stew from South India, served as an accompaniment with steamed rice cakes “idli” or lentil crepes “dosa”. recipe here https://beyondcurries.blogspot.com/2009/04/idli-sambar-spicy-lentil-vegetable.html Or https://cooking4allseasons.blogspot.com/2008/02/idli-with-vengaya-sambar.html
Lentil Curry Buns (Sambhar Buns)
Delicious savory and spicy lentil curry buns (sambhar buns) made with leftover lentil curry. So easy and great as a snack or with meals.Vegan Recipe.
Ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup warm water
- 2 teaspoons quick rising yeast
- 2 cups thick lentil curry, (sambhar) blended to puree
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon flax seeds
- 1/2 cup finely chopped cilantro leaves
- 1 tablespoon oil
Instructions
- Let the yeast sit in a quarter cup of warm water + 1 teaspoon sugar for 10 minutes or until frothy.
- Grease the stand mixer bowl lightly. In the stand mixer bowl , add in the flours, salt and pepper and give it a quick mix.
- Add in the lentil curry(sambhar), cilantro leaves, oil and the yeast mixture and give them a quick mix with a spatula.
- Knead the dough for 2 minutes using the dough hook.
- Scrape sides and knead again for 2 minutes. If mixing by hand, keep kneading till a nice soft and not very sticky dough is formed. The sambhar will make the dough generally stickier than normal bread dough and will also give the baked bun a very soft and moist texture.
- Knead in batched of 2 minutes with intermittent scraping till a soft dough is formed.
- Coat a bowl with oil and keep the dough in it , covered with a plastic wrap for rising.
- Let it rise for an hour. Punch it down and make small balls.
- Use the boule technique for a tighter crust and for the buns to rise more vertically ( pull dough gently using both hands in opp direction and tuck it in. Repeat 2-4 times to cover the circumference of the ball)
- Place buns an inch apart on a greased baking sheet. I got 8 big buns.
- Brush water on the buns and stick some flax seeds on them.
- Let rise covered by a towel for half an hour.
- Bake at 360 degrees F for 20 minutes. Times may very depending on the oven and amount and thickness of sambhar etc.
- Cool on wire rack for half an hour before munching on these savory buns with some garlicky olive oil or coconut chutney!. I also used them as burger buns with a veggie patty!
Notes
- Nutritional value is based on 1 serving
- Total time does not include 1.5 hours proving time.
Nutrition
Calories: 209kcal, Carbohydrates: 37g, Protein: 7g, Fat: 3g, Sodium: 222mg, Potassium: 119mg, Fiber: 5g, Vitamin A: 70IU, Vitamin C: 0.2mg, Calcium: 10mg, Iron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Is there a video on making this. That would be really helpful. I seem to get the dough consistency all wrong
Awesome idea. I didn’t even bother to puree the sambar since the vegetables were cooked so soft anyway and I figured everything would get broken down enough while kneading. I used all wholewheat flour too. Turned out just like you said, soft, moist and very tasty. Yummy bread. I think it would be really nice with some soft and creamy cashew cheese and tomatoes. “Leftover” and “sambar” are not words that spend a lot of time together in my world but making a cup or so extra sambar just for this recipe is well worth it.
wow. yeah. all these old recipes were so much more creative and fun 🙂 i dohave leftover sambhar coz theres always so much new food, and that is preferred for the day, so gotta spruce up the old food into newer things
Yeaahhh, making something new out of it is a lot better than just making new food for everyone else and eating the old food myself XD
I think your new recipes are at least as creative as the old ones! I don’t know how you manage to keep inventing new things. I’m so grateful to all the recipe writers constantly making life more delicious for all!
These actually turned out well for me! I wasn’t good at making dough things but your recipes are easy enough to follow that I succeed 🙂
I’ve been trying to make most if not all your recipes from your blog from the very beginning of the list. Awesome recipes!
This one is inspiring