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

a piece of Idli Sambhar Casserole on a white plate

I am when at my favorite cooking challenge: turning traditional Indian supplies 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 thrash 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 woody semolina (cream of wheat). The Rava idli thrash 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 sultry 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 thrash on top doesn’t sink in. I moreover add quinoa to the sambar to up the protein and to alimony the sambar thick.

Once the lentils are cooked, add the idli thrash on top, torch then and serve it like a shepherd’s pie!

There are of undertow increasingly 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 succulent result!