Description
Idli Shakshuka! Soft, instant idlis topped with a flavorful shakshuka-style gravy—packed with spicy goodness and the perfect way to start your day. This recipe is simple, healthy, and oh-so-delicious!
Scale
Ingredients
For Instant Idli Batter:
- 1 cup semolina (suji)
- ½ cup curd (dahi)
- ½ tsp salt
- ½ cup water (adjust as needed)
- ¼ tsp baking soda or ½ tsp eno fruit salt
For Shakshuka-Style Gravy:
- 2 tbsp oil
- 1 onion, finely chopped
- 1 small beetroot, chopped
- 3 medium tomatoes, chopped
- ½ tsp salt (adjust to taste)
- ½ cup tomato purée (blend 1 tomato, 2 garlic cloves, and 20 gms paneer)
- 1 tsp red chili powder
- 1 tsp sambar masala
- 1 tbsp tamarind pulp
- 1 cup water (or as needed)
For Tadka (Tempering):
- 1 tbsp oil
- ½ tsp mustard seeds
- 2 dried red chilies
- 6–8 curry leaves
For Garnishing:
- Grated coconut
- Chopped coriander leaves
Instructions
Make Instant Idlis:
- In a bowl, mix suji, curd, salt, and water. Let it rest for 10-15 minutes.
- Just before steaming, add baking soda (or eno) to the batter and stir gently.
Make Shakshuka Gravy:
- Blend 1 tomato, 2 garlic cloves, and paneer until smooth.
- Heat oil in a pan, add chopped onions, and sauté until golden brown.
- Add beetroot, tomatoes, and salt. Cook until soft.
- Pour in the prepared tomato-garlic-paneer purée.
- Add red chili powder, sambar masala, and water. Stir well and cook for 3-4 minutes until the gravy thickens slightly.
- Place the idli batter in the gravy, cover, and steam on low flame for 10-12 minutes.
Prepare Tadka:
- Heat oil in a pan, add mustard seeds, dried red chilies, and curry leaves. Let them crackle.
- Once the idlis are steamed, pour the tadka over them for extra flavor.
Garnish and Serve:
- Sprinkle grated coconut and chopped coriander leaves on top.
- Serve hot and enjoy your fusion delight!
Notes
- Use fine semolina (suji) for a smooth and soft texture. If using coarse semolina, blend it slightly for a finer consistency.
- Let the batter rest for at least 10-15 minutes to allow the semolina to absorb moisture, making the idlis fluffier.
- Use fresh curd for a mild tangy flavor and better fermentation.
- Add baking soda or eno just before steaming to ensure the idlis rise well and stay soft.
- Beetroot adds a natural sweetness and vibrant color to the gravy. You can skip it or replace it with capsicum, carrots for a similar effect.
- For a richer texture, you can blend the tomatoes with cashews instead of paneer.
- Adjust the spice level by increasing or reducing the red chili powder as per your preference.
- If you prefer a thicker gravy, reduce the amount of water or let it simmer a bit longer.
- Sambar masala enhances the South Indian flavors, but you can replace it with garam masala or pav bhaji masala for a different taste.
- Tamarind pulp adds tanginess, but you can use lemon juice as an alternative.
- Make sure the gravy has enough moisture before placing the idli batter to steam. If it looks dry, add a little more water.
- Keep the flame low while steaming to ensure the idlis cook through evenly without absorbing too much gravy.
- Add tadka just before serving for a burst of aroma and flavor.
- If you like extra crunch, toss in some crushed peanuts or sesame seeds.
- Serve hot for the best taste and texture.
- Pair with coconut chutney or yogurt for a refreshing contrast.
- Category: Breakfast
- Cuisine: Fusion
Keywords: Idli Shakshuka | Fusion Recipe | Healthy breakfast | Quick breakfast | Easy Recipes