Idli Shakshuka

Name: Idli Shakshuka
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3-4
Cuisine: Indian
Ingredients: Coconut oil- 40ml; Finely chopped onion- 90-100g; Finely chopped bell pepper (red, yellow, green) - 90-100g; Finely chopped tomatoes - 90-100g; Finely chopped green chillies - 6g; Curry leaves - 2 spring; Hing - 0.50g; Mustard seeds - 0.50g; Tomato puree - 75g; Red chilli sauce - 30g; Coconut milk - 25ml; Idli batter - 350-400g; Salt - to taste/5g; Water - 100-120ml; Coconut oil - 10ml; Curry leaves (finely chopped) - 1 spring; Mustard seeds - 0.50g

Idli batter dropped into a spiced tomato and pepper base and set on Air Fry, shakshuka style.

50 min start to finish
Serves 3-4
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Sear/Sauté Air Fry Rice Breakfast Indian Vegetarian

By Kunjesh Raval for SharkNinja India.

Set your Combi

SwitchAir Fry/HobAir Fry/Stovetop

Sear/Sauté8-10minHI 5
Air Fry180°C355°F5min

Start to finish50 min25 min prep + 25 min cooking

ShelfLevel 1

Water in the pan100–120 ml½ cup water

You'll need

For base pure

Coconut oil- 40 ml2½ tbsp
Finely chopped onion- 90–100 g3–3½ oz
Finely chopped bell pepper (red, yellow, green) - 90–100 g3–3½ oz
Finely chopped tomatoes - 90–100 g3–3½ oz
Finely chopped green chillies - 6 g¼ oz
Curry leaves - 2 spring
Hing - 0.50 g0 oz
Mustard seeds - 0.50 g¼ tsp
Tomato puree - 75 g⅓ cup
Red chilli sauce - 30 g2 tbsp
Coconut milk - 25 ml1½ tbsp
Idli batter - 350–400 g12½–14 oz
Salt - to taste/5 g¾ tsp
Water - 100–120 ml½ cup

For tadka (optional)

Coconut oil - 10 ml2 tsp
Curry leaves (finely chopped) - 1 spring
Mustard seeds - 0.50 g¼ tsp

Method

Slide the combi pan into Level 1 & move SmartSwitch to airfryer mode. Select sear/sauté function, temperature at “HI 5”, press the button start.
Heat it for , now pour coconut oil into it, heat it for . Pour curry leaves, hing & mustard seeds into it. (NOTE- pan is hot so try to touch that by wearing heatproof gloves).
Our tip Put the mustard seeds in first and wait for them to pop, then add the curry leaves and hing. Hing burns within seconds in hot oil and turns bitter.
Now, remove pan from unit & add all chopped veggies (onion, bell pepper, tomatoes) & salt, mix it well. Slide back to unit. Cook it for until your veggies turn golden brown.
Remove pan from unit, add tomato puree, red chilli sauce & coconut milk into it, mix it well & slide the pan to back to unit. Cook it for .
Now, remove pan from unit, add water into it, mix it well & make a 4-5 space in between base puree and pour idli batter in between that space.
Switch the function on airfryer, set temperature at 180°C355°F for . Press the button start.
Our tip The idlis are cooked when a toothpick pushed into the thickest one comes out clean. If it's still wet, give it a few more minutes.
Optional: Once cooking done pour tadka over it by using ingredients mentioned in tadka.