Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Steaming
- Cuisine: Indian
Nutrition
- Serving Size: 3 patties with sauce
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 4mg
