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Raggi Idly Burger

Raggi Idly Burger

Raggi Idly Burger


500 g Raggi flour

10 g Yeast

1 kg Soya chunks

500 g Grated fresh coconut

50 g Roasted chana dal

20 g Green chilies

5 g Black mustard seeds

300 g Lactose-free cheese

200 g Rocket lettuce

200 g Tomatoes

200 g Chipotle mayonnaise

50 g Red onions

30 g Garlic, peeled

50 g Cajun spice

200 ml Olive oil

Salt, to taste


Prepare Raggi Idly:

Mix Raggi flour, yeast, and 300 ml of water to make a batter.

Cover the batter with a plastic wrap and allow it to ferment overnight.

Steam the idly batter using an idly mold until cooked.

Prepare Soya Patty:

Heat 100 ml of olive oil in a pan.

Sauté onions and garlic until translucent.

Add soya chunks and cook for 10 minutes.

Season with Cajun spice and salt to taste.

Continue cooking until all the water is absorbed.

Mince the mixture to achieve a finer texture.

Shape the mixture into patties of 150 g each.

Grill the patties in a pan until crisp on the outside.

Prepare Coconut Chutney:

Heat 50 ml of olive oil in a pan.

Add black mustard seeds, chana dal, and green chilies, and sauté.

Transfer the sautéed mixture into a mixer grinder.

Add fresh grated coconut and blend with 50 ml of water until smooth.

Assemble the Burger:

Spread chipotle mayonnaise on the Raggi idly.

Top with a slice of tomato, soya patty, rocket lettuce, and lactose-free cheese.

Cover with another Raggi idly to create a burger.


Serve the Raggi Idly Burger with freshly prepared coconut chutney on the side.

Enjoy your unique and flavorful Raggi Idly Burger with Soya Patty and Coconut Chutney! (IANS)

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