This vegan shakshuka is pure summer comfort: light, tangy, and softly spiced. It takes a delicious detour through South India by swapping traditional eggs for pillowy spoonfuls of idli batter, gently poached in a richly spiced tomato base. The sauce stays bright and vibrant, making it perfect for a warm day. I’ve made a video to show you just how simple it is—because good food shouldn’t be complicated, especially in summer.
Idlis are usually eaten with something tangy like sambar or chutney, so they go really well with this tomato-based sauce. This version keeps that familiar, comforting taste while adding a fresh twist. I use store-bought idli mix to skip the fermentation time and keep things easy. If ready-made idli mix isn’t available in your area, you can try my homemade instant dosa mix instead.
The sauce is made with garlic, onion, tomatoes, bell peppers, eggplant, and a touch of harissa—enough to bring warmth and depth without weighing it down. I like to stir in a bit of almond flour to give the sauce more body and a protein boost, but that part’s totally optional.
Making this dish is as easy as it looks. First, cook the sauce in a pan until it’s thick and flavorful. Then, gently drop spoonfuls of idli batter into the sauce. Cover the pan and let the idlis steam until they’re soft and cooked through, just like making idlis, but without a steamer!
To finish, I top it all with a quick tadka of mustard seeds and curry leaves for that unmistakable South Indian flavor. Serve it straight from the pan with a crisp green salad on the side to keep things light and fresh. It’s perfect for breakfast, lunch, or a simple dinner.
A vibrant South Indian twist on vegan shakshuka with a tangy tomato base and fluffy idli batter for a light, flavorful fusion.
Ingredients
- 1 cup ready-made idli mix (you’ll only need about ½ of the prepared batter — refrigerate the rest for later use)
- 2 ripe tomatoes (about 1 cup finely chopped)
- 1/3 cup yellow bell pepper, finely chopped
- 1/3 cup red bell pepper, finely chopped
- 1/3 cup eggplant, chopped into small pieces
- 1 tbsp tomato paste
- 1 tbsp almond flour (optional, for added body and protein)
- 1 tsp harissa paste ( or add coarsely ground cumin, coriander seeds and red chili powder to taste)
- Salt, to taste
- Water, as needed
- 2 tbsp olive oil
- ½ tsp mustard seeds
- A few fresh curry leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Instructions
- In a bowl, mix the idli mix with water as per the instructions on the packet. For best results, I recommend using 1 cup + 1 tbsp of water to get a thick, spoon able batter. Let it rest while you make the sauce.
- Heat 1 tbsp olive oil in an 8–9” nonstick pan over medium heat.
- Add the chopped onion and garlic, sautéing until golden brown.
- Stir in the bell peppers and eggplant. Cover and cook until softened, adding a splash of water if needed.
- Add the chopped tomatoes, a pinch of salt, and harissa paste. Cook until the tomatoes are soft and pulpy, and the raw smell is gone.
- Stir in the tomato paste, almond flour, and about ½ cup of water. Simmer for 2–3 minutes, until the sauce thickens slightly.
- Use a spoon to create 5 small wells in the sauce. Drop spoonfuls of the idli batter into each well.
- Cover the pan and let the idlis steam for 7–8 minutes on low heat. Check doneness with a toothpick, it should come out clean.
- While the idlis cook, heat the remaining 1 tbsp oil in a small pan.
- Add mustard seeds. Once they start to splutter, lower the heat and add curry leaves. Fry for a few seconds, then turn off the heat.
- Pour the tadka over the shakshuka. Serve warm, straight from the pan, perfect with a crisp green salad or on its own for a light, satisfying meal.
Bringing this Vegan Shakshuka to Angie’s Linky party @ Fiesta Friday.
angiesrecipes
Vegan is absolutely not for me..but I love that sauce.
Balvinder
Haha, totally get that! Vegan isn’t for everyone! I’m so glad the sauce caught your eye though.
Tandy (Lavender and Lime)
I like the South Indian flavours of your sauce. But, it will be eggs for me when I make it.
Balvinder
Eggs are the classic after all! However, I had fun experimenting with the idli batter for a vegan spin and actually loved it too.
Marcela
I never thought of replacing eggs with idli batter!…it looks delicious. When i make idli, I end up with tons of batter….Thus, I made dosa, utapam, and so on….I will try this next time!..My curry leaves tree is growing fast, and I’m freezing the leaves!……Abrazotes, Marcela
Renu
Oh wow what a twist, could not think off idli batter here. I am trying this next time. No need of sambhar and chutney 😃