This Herbed Idli Shakshuka is a vegetarian Indian fusion recipe where soft idli batter is cooked in a spiced tomato–bell pepper base, finished with herbs, feta, olives, and ghee. Perfect for brunch or serve them individually as an appetizer at your next party!

WATCH HOW TO MAKE HERBED IDLI SHAKSHUKA:

Shakshuka is a classic Middle Eastern dish, celebrated for its vibrant tomato base and aromatic spices. In my kitchen, I love reimagining such global favorites with an Indian touch. This Herbed Idli Shakshuka does just that — soft idli batter is spooned directly into the simmering masala base, puffing up into pillowy bites as it cooks.

The result is a dish that’s cozy yet refreshing, with smoky paprika, warm spices, fresh herbs, and a final drizzle of ghee. Feta adds a creamy tang, making this fusion recipe a perfect balance of comfort and flair. Serve it for brunch, weeknight dinners, or as a showstopper at your next gathering.

Tips & Variations:

🌿 Make it vegan – Skip the feta and drizzle with extra virgin olive oil instead of ghee.

🌶️ Spice it up – Add green chilies with garlic for extra heat.

🥗 Prep ahead – The tomato–pepper base can be made a day in advance; just add batter and make the idles before serving.

💡 Serving idea – Pair with naan, crusty bread, or enjoy as a one-pot meal.

If you like this, please try my other recipes:

• Veggie Moong Dal Idli
• Rice Rava Idli
• Ragi Dosa
• Masala Bread Idli Tikki

5 from 1 vote

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Herbed Idli Shakshuka

Prep Time

10 mins

Cook Time

20 mins

 

Herbed Idli Shakshuka - a fresh twist on a classic 🌿✨, this idli shakshuka brings together a spiced tomato–bell pepper base with soft idli batter that cooks right into the sauce. Topped with feta, herbs, olives and ghee — it’s fusion comfort at its best 💛 Perfect for brunch or serve them individually as an appetizer at your next party!

Course: Appetizer, Breakfast, Lunch

Cuisine: Indian, Mediterranean

Keyword: fusion

Custom Category: Appetizers, Breakfast, Fusion, International Cuisine, Lunch

Servings: 4

Calories: 172 kcal

Author: Nidhi Bothra

Ingredients

Shakshuka:

• 2 tbsp ghee , or oil
• 1 cup onions , finely chopped
• 3-4 cloves garlic , finely chopped
• 2 tbsp cilantro with tender stems , finely chopped
• 2 cups tomatoes , finely chopped
• 1/2 cup tomato puree , fresh or canned
• 2 tsp harissa paste , or use kashmiri chili paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp smoked paprika
• 1/2 tsp garam masala
• 2 tbsp water , as needed
• 1 cup mixed color bell peppers , finely chopped
• 1/2 tsp sugar
• salt , to taste

Idli:

• 2 cups idli batter , for plain idli or ragi idli
• 1/2 cup water , for the idlis to cook

Finishing:

• 1/2 tsp oregano
• 1/4 cup cilantro , finely chopped
• 2 tbsp parsley , finely chopped
• 3 tbsp feta cheese , crumbled
• 1 tsp ghee , to drizzle
• olives , finely chopped

Instructions

1. Sauté Aromatics: Heat oil or ghee in a wide pan. Add onions, garlic, and cilantro stems. Sauté until translucent.

2. Build the Tomato Base: Add chopped tomatoes and tomato purée. Stir in turmeric, chili powder, coriander powder, smoked paprika, harissa paste (or kashmiri red chili paste), garam masala, sugar, and salt. Add a splash of water, cover, and cook for 5-6 minutes until the tomatoes soften.

3. Add Bell Peppers: Stir in chopped bell peppers and sauté 2–3 minutes.

4. Add Idli batter: Pour in ½ cup water to loosen the base. Create small wells in the sauce and spoon in the idli batter.

5. Steam the Idlis: Cover and cook on medium-low heat for 12–15 minutes, until the idli batter puffs up and cooks through in the sauce.

6. Finish & Serve: Sprinkle garam masala, oregano, fresh cilantro, and parsley. Before serving, drizzle ghee, crumble feta cheese and olives on top.

Recipe Video

Recipe Notes

• Use Ragi Idli: To make the ragi idli batter, see my Ragi Dosa recipe.
• Make it vegan: Skip the feta and drizzle with extra virgin olive oil instead of ghee.
• Spice it up: Add green chilies with garlic for extra heat.
• Prep ahead: The tomato–pepper base can be made a day in advance; just add batter and make the idlis before serving.
• Serving idea: Pair with naan, crusty bread, or enjoy as a one-pot meal.

Nutrition Facts

Herbed Idli Shakshuka

Amount Per Serving

Calories 172 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 34mg11%

Sodium 203mg9%

Potassium 509mg15%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 7g8%

Protein 4g8%

Vitamin A 1450IU29%

Vitamin C 51mg62%

Calcium 105mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.