Give the bread a break with these very Indian rice & lentil burgers that are much more healthy and definitely more filling ! The Adai batter is cooked into small thick uppapams (aka burger buns) and a mildy spiced Soya chunks pattice is sandwiched between two such buns ! Some vegetables and a dash of mustard sauce completes the burger 🙂
Yield / Serves
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2 cups FarmztoFamiliez Adai / Multi-Dal batter
1 cup soya chunks
1 tsp red chili powder
1/4 tsp garam masala
1 tsp Ginger garlic paste
2 tsp chopped coriander leaves
2 tsp chopped mint leaves
1 large onion ( sliced into long pieces )
Salt to taste
2 tomatoes ( cut into thin round slices )
2 tsp mustard sauce
1 small boiled potato ( or boiled raw banana will also do )
Mix a little salt in the adai batter and keep it aside.
Cook the soya chunks and squeeze out all water from them. Blend into a paste in a mixer jar along with the red chili powder, garam masala, ginger garlic paste, boiled potato, mint leaves, coriander leaves and salt.
Divide the soya mixture into 4 equal portions. Shape each one into a disc.
Heat a large tawa or skillet. Pour small amounts of adai batter to make the buns. Drizzle a little oil on the sides . Once it turns a light brown, flip over and cook on the other side as well.
The soya pattice can be cooked simultaneously. Once it is a little firm and brown on one side, press the onion slices on the uncooked side before flipping over. Let it brown on the other side as well.
Remove the adai buns and pattice from the tawa.
Assemble the burger by placing a soya pattice over a adai bun. Top with tomato slices, lettuce leaves, raw onions and a dash of mustard sauce. Close with another bun.
Serve immediately. Enjoy !!
- There can be many variations to this recipe !! One can try adding more of vegetables or even chicken to the burger pattice for more flavour.
- Skip mustard sauce and use mayo for making it more appealing for the kids.
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