It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...

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Saag Cornbread Casserole – a fragrant Indian mustard greens stew baked in the oven and topped with a cornbread topping. So flavorful and comforting. Baked Sarson da saag Makki roti casserole. Nutfree Soyfree recipe.  Oil-free and gluten-free versions are included.

I am back with another Indian-inspired casserole dish! To help you try Indian flavors and foods in a a simpler format. Saag Cornbread Casserole – flavorful, super nourishing and oh-so satisfying.

Saag is a dish from the northern part of India that uses greens. It can use different types of greens that are locally available. The most common version uses either all mustard greens or a mix of mustard greens and spinach or bathua (a type of amaranth) leaves. It is often slow cooked for a while then mashed and cooked again to make a spiced mashed greens stew that is served topped with vegan butter, Indian pickle and with flatbread.

Saag is usually served with a maize flour/fine cornmeal based flatbread (called Makki ki roti).

Makki/makai ki roti (corn flatbread) is somewhat similar to Mexican corn tortillas but uses maize flour that hadn’t been nixtamalized.  Hence it has a different flavor and texture from corn tortillas. The process for making both the roti and saag can take quite some time, so I converted this delicious Punjabi comfort food staple into a simple casserole dish that you can make in a baking dish!

The greens used in this casserole are chopped up and placed at the bottom of the casserole dish alongside the tempered spices and flavors of Saag. I add some quinoa to increase the protein content of this vegan casserole dish. You can use split red lentils instead or some potatoes.

While our saag casserole bakes, we make a cornbread-type topping using Indian spices and cornmeal instead of making corn flatbread on the side.

Then we layer that cornbread mixture over the pre-cooked greens,  cover it with parchment paper and bake the whole assembled casserole again until the cornbread sets.

I love to serve this as is or with some vegan butter on top. It’s hearty, delicious and checks all the Makki ki roti and sarson da saag flavor and the ease of a casserole.

More vegan casserole dishes:

Shahi Tofu Kofta Casserole

Jalapeno Chili Cornbread Casserole

Lentil Curry Casserole

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

South Indian Eggplant Curry Recipe (Baked Casserole)

Madras Curry Tofu Casserole

Baked tofu curry – makhani 

Continue reading: Saag Cornbread Casserole

The post Saag Cornbread Casserole appeared first on Vegan Richa.

           This tried and tested recipe uses quinoa instead of rice making it a great high protein option. Plus there is no need to ferment the batter, making it a great meal for busy lifestyles. But as we are adding few fenugreek seeds, it not only helps in digestion but also helps in fermentation if you like. Just let the batter sit on the kitchen counter at a warm place and voila, I promise you to get a lovely fermentation there. 

 Ingredients needed for this QUINOA OATS DOSA

• Organic Quinoa – Any color, black, white, or red, or a mix of both. And it makes a great substitute for rice that is high in protein and fiber.
• Rolled Oats – Quick or rolled oats. This adds fiber to the dish.
• Rice – Gives the dosa a crispy texture
• Urad Dal – Adds the traditional earthy dosa taste with creamy texture and proteins
• Chana Dal – Helps make the dosa crispy
• Fenugreek seeds – Helps in digestion and fermentation if you like it to be. 
• Salt

Is this DOSA vegan-friendly?

As we are using only plant-based and vegan ingredients it makes a great dish to add to your vegan diet. And it’s gluten-free too. 

Look at that even golden crisp texture !! Shall we get into the detailed recipe now. But before that check out more delicious recipes from my blog.

Dibba rotte

Gluten-free Moringa thepla

Corn Dosa

Instant oatmeal and banana pancakes

Eggless sourdough waffles

Peanut chutney

Print

QUINOA OATS DOSA

A quick, easy and no-ferment dosa made with quinoa, oats and lentils makes a perfect dish for any meal of the day.

Course Breads, Breakfast, Dinner, Lunch box recipes

Cuisine Indian, South Indian

Keyword Dosa, Gluten free, plant based, vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 6 Servings

Author Shravani Abhishek

Equipment

• Blender
• Cast iron griddle or Dosa pan

Ingredients

• 1 cup Quinoa
• ½ cup Rolled oats
• ½ cup Urad dal
• ¼ cup Chana dal
• ¼ cup Rice
• ½ tsp Fenugreek seeds
• Salt to taste

Instructions

Prep for the batter

• In a mixing bowl add quinoa, chana dal, urad dal, rice, and wash them thoroughly until the water runs clear.
• Now add in 5 cups of water in that bowl and add fenugreek seeds, rolled oats and keep aside.
• Let everything soak for 5 hours or you can leave it overnight.

Let's make the batter now

• Reserve the water from the soaked lentils, quinoa and oats.
• In a blender jar add in soaked lentils, quinoa, rice and oats. And blend everything to a fine paste.
• Add salt and water gradually just a tbsp at a time and grind to make a smooth batter.
• Transfer the Batter into a container and it is ready. You can start making dosa's now.

  Note : You can refrigerate the batter and use it when needed, or if you like it to ferment just cover the container and let it ferment for 5-6 hours or overnight.

It's DOSA time

• Heat a cast iron griddle / tawa / Dosa pan on medium flame, take a ladleful of batter at a time, pour it on tawa and spread it using the back of ladle.

  Starting from the center of the batter spread it even and thin in circular motion going outwards.
• Once you start observing the Dosa turning golden brown, spread a tsp of oil evenly.
• Allow the dosa to crisp up further for another couple of minutes and gently slide the spatula underneath the dosa and fold it into half.

  Note : If you like softer dosa lower the heat and take the dosa out when you see it cooked thoroughly.
• Gently oil the griddle / tawa / Dosa pan using an onion or a paper towel before making another dosa. This step helps in achieving a perfect crisp dosa.
• Serve hot Quinoa oats dosa with chutney and condiments of your choice.
  

Notes

• You can refrigerate the batter and use upto 4 days.
• While making the batter you can also add in some spices like green chilies, cumin seeds and fresh ginger to make it more flavorful. Throw in some greens like spinach or steamed veggies like beets or carrots to make it more nutritious.
• Always make sure the griddle isn't too hot, else the batter might stick to the pan and will leave your dosas taste burnt. Keep the flame between low and medium.

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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