A wholesome twist on a Karnataka classic, these steamed savory oats patties are light, flavorful, and nourishing. Made with oats, herbs, and spices, and served with a creamy yogurt sauce, they make a perfect breakfast or snack that’s both satisfying and guilt-free.
Why You’ll Love This Recipe
You’ll love this recipe because it’s healthy, easy to prepare, and incredibly flavorful. The oats make it fiber-rich, while the fresh herbs and spices give it a burst of authentic South Indian taste. It’s steamed—not fried—so it’s light on calories but full of texture. Plus, the refreshing yogurt sauce balances the spices beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Oats Patties
1 cup rolled oats, lightly toasted and cooled
1 tablespoon all-purpose flour (maida)
1 tablespoon rice flour
½ to 1 cup finely chopped dill
5–6 curry leaves
¼ bunch cilantro, chopped
4–5 red or green chilies
½ inch ginger
½ cup grated coconut
½ teaspoon salt (or to taste)
1 teaspoon lemon juice
For the Yogurt Sauce
¼ cup grated fresh coconut
½ inch ginger
2–3 green chilies
5–6 sprigs cilantro
2 tablespoons roasted channa dal (daliya)
½ teaspoon black mustard seeds (optional)
½ teaspoon salt
1 cup yogurt (or ½–⅔ cup buttermilk)
For Seasoning
1 teaspoon oil
½ teaspoon black mustard seeds
Pinch of asafetida (hing)
5–6 curry leaves
Directions
Coarsely pulse the oats in a food processor—don’t grind too fine.
Mix in the all-purpose and rice flours. Set aside.
Blend curry leaves, cilantro, chilies, ginger, and coconut with 2–3 tablespoons of water.
Add this mixture, along with dill, salt, and lemon juice, to the oats. Mix gently.
Let the mixture rest for 15 minutes.
Shape into 2-inch logs using a tablespoon of the mixture for each.
Place the patties on a greased steamer plate and steam for 13–15 minutes.
For the yogurt sauce, blend all the ingredients into a smooth paste, adding a few teaspoons of yogurt first, then the rest.
In a small pan, heat oil and add mustard seeds. When they stop popping, add hing and curry leaves.
Pour the tempering over the sauce and serve it with the steamed patties.
Servings and timing
Makes 12–14 patties
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4
Variations
Replace dill with spinach or fenugreek leaves for a different flavor.
Add grated carrots or zucchini to the oat mix for extra nutrition.
Substitute buttermilk for yogurt in the sauce for a tangier flavor.
For a vegan version, use plant-based yogurt.
Storage/Reheating
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 3–4 minutes or microwaving for 30 seconds. The yogurt sauce keeps well for 2 days in the fridge—stir before serving.
FAQs
How do I make this recipe gluten-free?
Replace the all-purpose flour with chickpea flour or omit it entirely.
Can I use instant oats instead of rolled oats?
Yes, but reduce the resting time slightly as instant oats absorb moisture faster.
Are these patties suitable for weight loss?
Yes, they are steamed, high in fiber, and low in fat—great for a balanced diet.
What can I serve with these patties besides yogurt sauce?
You can pair them with mint chutney or coconut chutney for a traditional touch.
Can I freeze the patties?
Yes, freeze them after steaming. Reheat by steaming again before serving.
Do I need a special steamer?
No, you can use an idli stand, a steamer basket, or even a pot with a trivet and lid.
Can I make the batter ahead of time?
Yes, you can prepare it up to 12 hours ahead and refrigerate it.
How spicy is this dish?
The spice level depends on the chilies used—you can easily adjust to taste.
What’s the texture of the patties like?
They’re soft, moist, and slightly chewy from the oats, with a mild crunch from the herbs.
Can I skip the coconut in the sauce?
You can, but the sauce will lose some creaminess and authentic flavor.
Conclusion
Steamed Savory Oats Patties with Yogurt Sauce (Oats Nucchina Unde) is a delightful fusion of tradition and health. It’s simple to make, packed with nutrition, and bursting with flavor. Perfect for breakfast, snacks, or even light lunches, this dish is sure to become a wholesome favorite in your kitchen.
A wholesome and flavorful South Indian-inspired dish, these steamed savory oats patties are made with herbs, spices, and coconut, then served with a creamy yogurt sauce. Perfect for a healthy breakfast or snack.
Ingredients
1 cup rolled oats, lightly toasted and cooled
1 tablespoon all-purpose flour (maida)
1 tablespoon rice flour
½ to 1 cup finely chopped dill
5–6 curry leaves
¼ bunch cilantro, chopped
4–5 red or green chilies
½ inch ginger
½ cup grated coconut
½ teaspoon salt (or to taste)
1 teaspoon lemon juice
For the Yogurt Sauce:
¼ cup grated fresh coconut
½ inch ginger
2–3 green chilies
5–6 sprigs cilantro
2 tablespoons roasted channa dal (daliya)
½ teaspoon black mustard seeds (optional)
½ teaspoon salt
1 cup yogurt (or ½–⅔ cup buttermilk)
For Seasoning:
1 teaspoon oil
½ teaspoon black mustard seeds
Pinch of asafetida (hing)
5–6 curry leaves
Instructions
Coarsely pulse rolled oats in a food processor—do not grind too finely.
Mix in the all-purpose flour and rice flour. Set aside.
Blend curry leaves, cilantro, chilies, ginger, and grated coconut with 2–3 tablespoons of water into a coarse paste.
Add this paste to the oats along with dill, salt, and lemon juice. Mix well and let it rest for 15 minutes.
Shape the mixture into 2-inch logs or patties using about 1 tablespoon per piece.
Place patties on a greased steamer plate and steam for 13–15 minutes until cooked through.
For the yogurt sauce, blend grated coconut, ginger, chilies, cilantro, roasted channa dal, salt, and a few tablespoons of yogurt until smooth. Add remaining yogurt and blend to desired consistency.
Heat oil in a small pan and add mustard seeds. When they pop, add hing and curry leaves. Pour this tempering over the yogurt sauce.
Serve the steamed patties warm with the yogurt sauce on the side.
Notes
Make sure to toast and cool the oats for better texture and flavor.
Blot or reduce water in the mixture to avoid soggy patties.
You can substitute the yogurt with buttermilk for a thinner sauce.
The patties are best served warm but also taste good at room temperature.
Use vegan yogurt to make the dish fully plant-based.
