Masala Oats and Carrot Burger

About Masala Oats and Carrot Burger

Ingredients

• Classic masala oatmeal 2 cups
• Carrot, finely minced 1 cup
• Wheat burger buns 4
• Salt to taste
• Sage 1 tsp
• Medium onion, chopped 1
• Brown breadcrumbs as required
• Eggs, beaten 3
• Flax seeds 4 tbsps
• Cauliflower leaves 4 to 5
• Medium tomatoes, cut into roundels 2

How to Make Masala Oats and Carrot Burger (Stepwise Photos)

Method

1. Preheat the air fryer to 180º C.
2. Take oatmeal, salt, sage, carrot, onion, Brown bread crumbs and eggs in a mixing bowl and mix well. Divide the mixture into equal portions and shape them into palm size patties.
3. Take the flax seeds in a plate and roll the patties in them. Place the patties in the air fryer basket. Fit the basket into the air fryer and cook for 10-15 minutes.
4. Toss the cauliflower in a non-stick pan till they wilt.
5. Halve the burger buns, place the cauliflower leaves on the base half. Place a pattie over them and top it with a few tomato roundels, place the top half over them. Place them in a serving plate and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD. 

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps