High-protein idli shakshuka

A South Indian twist on the classic Middle Eastern dish! This hearty, protein-rich recipe combines fluffy paneer-infused idlis with a spicy, tangy shakshuka sauce. Packed with bold flavors, it's perfect for breakfast or a light meal.

💡 Pro Tip: Serve with a drizzle of ghee and podi masala for an extra kick of flavor! 😍

INGREDIENTS -

For Idli Batter

2 cups idli batter
1/2 cup paneer, crumbled

For Shakshuka Sauce

1 medium onion, chopped
3 cloves garlic, chopped
2 medium tomatoes, chopped
1 small capsicum, chopped
2–3 dried red chilies, soaked in hot water for 10–12 minutes, then blended into a paste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
Salt, to taste
8–10 curry leaves
1/2 tsp mustard seeds
1–2 tbsp ghee

To Serve

Extra ghee
Podi masala (optional)

METHOD -

Prepare the Idli Batter
In a blender, mix the idli batter with crumbled paneer until you get a thick, smooth paste. Set aside.
Make the Chili Paste
Soak the dried red chilies in hot water for 10–12 minutes until they soften. Then, blend them into a smooth paste.
Prepare the Shakshuka Sauce
Heat ghee in a pan over medium heat. Add mustard seeds and curry leaves, letting them splutter.
Cook the Vegetables
Add chopped onion and garlic, and sauté until the onions are soft and golden. Add chopped tomatoes, capsicum, and the chili paste. Cook until the tomatoes are soft and mushy.
Add the Spices
Add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for a few more minutes until the spices are well incorporated and the sauce thickens slightly.
Cook the Idlis in the Sauce
Make small pockets in the sauce with a spoon, and pour spoonfuls of the idli batter into each pocket. Cover the pan and let it cook on low heat until the idlis are firm and fully cooked (about 8–10 minutes).
Serve
Drizzle extra ghee on top, sprinkle with podi masala if desired, and serve hot.