Herbed Idli Shakshuka
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!
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
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Sauté Aromatics: Heat oil or ghee in a wide pan. Add onions, garlic, and cilantro stems. Sauté until translucent.
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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.
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Add Bell Peppers: Stir in chopped bell peppers and sauté 2–3 minutes.
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Add Idli batter: Pour in ½ cup water to loosen the base. Create small wells in the sauce and spoon in the idli batter.
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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.
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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.