Ragi Burger
This Ragi Chana Dal Tikki Burger is a nutritious twist on traditional burgers. Using ragi buns for a high-fiber, calcium-rich base and a protein-packed chana dal patty instead of potatoes, this recipe offers a wholesome, guilt-free meal. The hung curd dip adds creaminess without the excess fat of mayonnaise, and fresh lettuce, provide crunch and hydration. Perfect for a light meal or snack, this burger is healthy and flavorful.
Nutrition Facts
Per serving
Energy
278 kcal
Protein
10 g
Carbs
38 g
Fat
9 g
Fiber
7 g
Ingredients
Ragi Bun
2 numbers (60g)
Bengal gram, dal
1.5 tbsp (22.5g)
Lettuce
2 small leaf (10g)
Chopped Onion
0.5 small cup (40g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Ground Cumin
0.5 tsp (1g)
Garam Masala
0.5 tsp (1.5g)
Olive Oil
1 tsp (5g)
Besan (chickpea flour)
1 tbsp (15g)
Hung Curd Dressing
2 tbsp (30g)
Ginger Paste
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Instructions
Preparation
Hing curd dressing-
-Whisk hung curd until smooth. Mix in chopped coriander, mint, green chilli, lemon juice, salt, and black pepper, ready to use
Cooking Steps
Step 1: Prepare the Chana Dal Patty
Soak chana dal for 4 hours, then drain completely.
Grind the dal coarsely (not smooth) without adding water to retain texture.
Transfer to a bowl and mix onion, ginger paste, chopped green chilli, coriander leaves, black pepper, jeera powder, salt, garam masala, and besan flour.
Shape into flat round patties.
Air fry at 180°C for 10–12 minutes, flipping midway, OR cook in an appe pan with a few drops of oil until golden and crisp.
Step 2: Assemble the Burger
Slice the ragi buns horizontally and lightly toast them.
Spread 1 tbsp hung curd dressing on both inner sides of the buns.
Place lettuce leaves at the base, followed by the chana dal patty.
Cover with the top bun.
Press lightly and serve.