Ingredients:
500 gms Raggi flour
10 gms Yeast
1 kg Soya chunks
500 gms Grated fresh coconut
50 gms Roasted chana dal
20 gms Green chilly
5 gms Black mustard seeds
300 gms Lactose-free cheese
200 gms Rocket lettuce
200 gms Tomatoes
200 gms Chipotle mayonnaise
50gms Onions red
30 gms Garlic peeled
50 gms Cajun spice
200 ml Olive oil
Salt as per taste
Method:
For raggi idly make a batter of raggi and 300 ml of water and yeast. Cover it with a plastic wrap and keep it overnight to ferment. Use an idly mould and steam the idly.
Take 100 ml of olive oil in a pan, add onion and garlic and sauté till translucent. Add the soya chunks in that and keep cooking for 10 minutes and add Cajun spice and salt as per taste.
Continue cooking till all the water has been absorbed. Run the mixture through a mincer to get it finer and make patties of 150 gms each. Grill the patties in a pan till it gets crisp from outside.
For the coconut chutney- Take 50 ml olive oil in a pan add mustard seeds, chana dal & green chillies and sauté it. In a mixer grinder add the mixture and fresh grated coconut and bled it with 50 ml of water.
Arrange the burger- Spread the chipotle mayo on the idly and top it up with, tomato slice patty, rocket lettuce & cheddar cheese.
Serve the idly burger with freshly grated coconut chutney.
Photo courtesy of asknestle.in