Beetroot Idli Shakshuka: A fusion twist where south meets middle east on your plate
Beetroot Idli Shakshuka is a unique and colorful fusion dish that brings together the vibrant flavors of South Indian cooking with the classic Middle Eastern shakshuka style. Instead of eggs, this recipe uses a wholesome mix of sooji, curd, beetroot, and paneer, making it not only vegetarian-friendly but also rich in nutrition. The earthy sweetness of beetroot pairs beautifully with soft paneer, while the tangy tomato-onion base gives it that comforting shakshuka vibe.
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What is Beetroot Idli Shakshuka?
Beetroot Idli Shakshuka is a healthy twist on the traditional shakshuka. In place of eggs, a colorful idli batter enriched with beetroot and paneer is cooked directly in a spiced tomato-onion masala base, then finished with South Indian tempering of mustard seeds and curry leaves. The result is a one-pan dish that’s hearty, protein-packed, and bursting with flavors — perfect to enjoy with dosa, paratha, or even bread.
Main Ingredient of Beetroot Idli Shakshuka:
1 cup sooji (semolina)
½ cup curd
Salt to taste
¼ tsp Baking soda
½ tsp baking powder
Water as needed
1 boiled beetroot (chopped)
½ cup paneer (cubes or grated)
2 tbsp oil
1 onion (diced)
2 tomatoes (chopped)
2 green chillies (slit or chopped)
1 tsp ginger-garlic paste
1 tsp red chilli powder
½ tsp salt (adjust to taste)
1 tsp mustard seeds
6–7 curry leaves
What Is So Special About Beetroot Idli Shakshuka?
Fusion Twist – It beautifully combines South Indian idli flavors with Middle Eastern shakshuka in one wholesome dish.
Egg-free & Vegetarian – A perfect option for those who don’t eat eggs but still want the soft, poached-style feel of shakshuka.
Nutrient-Rich – Beetroot adds iron and natural sweetness, while paneer boosts protein, making it both colorful and healthy.
One-Pan Comfort Meal – Everything cooks in the same pan, making it a quick, hearty, and fuss-free recipe.
Versatile – You can enjoy it with bread, chapati, dosa, or even just on its own as a filling breakfast, brunch, or light dinner
Quick and Easy Beetroot Idli Shakshuka:
Instant Batter – No fermentation needed! The sooji-curd batter with baking soda and baking powder becomes light and fluffy within minutes.
Everyday Ingredients – Uses simple kitchen staples like beetroot, paneer, sooji, and spices.
One-Pan Cooking – The tomato-onion masala base and beetroot idli batter cook together in the same pan, saving time and effort.
Ready in 20 Minutes – From prepping the batter to finishing with tempering, the dish comes together quickly.
Fool-Proof Method – Just mix, pour, cover, and cook — perfect even for beginners.
Circulon Origins 24cm Sautepan Non-Stick
How to make
Step 1: Prepare the Batter
1. In a mixing bowl, add 1 cup sooji (semolina), ½ cup curd, salt to taste, and a little water.
2. Mix well into a smooth, thick batter and let it rest for 5 minutes.
3. Meanwhile, blend 1 boiled beetroot and ½ cup paneer into a fine paste.
4. Add this paste to the rested sooji-curd batter.
5. Just before cooking, mix in ¼ tsp baking soda + ½ tsp baking powder. Stir gently (do not over-mix). The batter is now ready and fluffy.
Step 2: Make the Shakshuka Base
1. Heat 2 tbsp oil in a wide pan.
2. Add 1 chopped onion and sauté until translucent.
3. Add 2 chopped tomatoes, 2 slit/chopped green chillies, and 1 tsp ginger-garlic paste.
4. Cook until the tomatoes soften and the masala thickens.
5. Add 1 tsp red chilli powder and ½ tsp salt. Cook till oil begins to separate from the masala.
Step 3: Cook the Beetroot Idli Batter in Masala
1. Reduce the flame to low.
2. Pour the beetroot-paneer idli batter over the prepared masala base (spread it gently, like setting eggs in shakshuka).
3. Cover the pan with a lid and cook for 5–10 minutes, or until the idli mixture sets and turns soft and spongy.
Step 4: Add Tempering
1. In a small tadka pan, heat 1 tsp oil.
2. Add 1 tsp mustard seeds and let them splutter.
3. Add 6–7 curry leaves and sauté for a few seconds.
4. Pour this tempering over the cooked beetroot idli shakshuka.
Step 5: Serve
Garnish with fresh coriander (optional).
Serve hot with bread, chapati, dosa, or paratha.
Expert Tips
1. Right Batter Consistency – Keep the sooji-curd batter slightly thick but pourable. Too runny will make it soggy, too thick will keep it undercooked.
2. Add Soda & Baking Powder Last – Always add baking soda and baking powder just before cooking, otherwise the batter may lose its fluffiness.
3. Cook on Low Flame – After adding the batter to the masala, cover and cook on low heat. This ensures the idli sets properly without burning the base.
4. Balance the Flavors – Beetroot is naturally sweet, so adjust chilli and salt to balance taste. A squeeze of lemon juice at the end can add freshness.
5. Paneer Variation – You can use grated paneer for a grainy texture or blended paneer for a smoother finish in the batter.
6. Make Ahead Tip – The sooji batter can be mixed and rested in advance, but add baking soda & powder only when you’re ready to cook.
7. Serving Tip – Best served hot straight from the pan! It pairs beautifully with bread toast, chapati, or even dosa.
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