Steamed Savory Oats Patties with Yogurt Sauce (Oats Nucchina Unde)

Would you believe me if I told you that you guys are always on my mind? Really!! Summer was extremely busy and I just haven’t gotten back on track with a more diciplined routine yet. I must say though that I’ve lined up a ton of interesting recipes to share with you.  I’m always thinking of HolyKhao readers and all the posts I should have made but haven’t. I know the saying ‘Actions speak louder than words’, but in my case, I implore you to put that aside and apply “It’s the thought that counts‘ :)).

Lakshmi Puja in early September & last week’s Ganesha Chaturthi heralded the start of festival season for Hindus and more celebrations like Halloween, Thanksgiving & Christmas in the USA. Unfortunately, for me, this means the start of carb overload. After finally accepting that my husband and I can’t have diets like we did when we were younger, but being reluctant to give up taste, I’m working on tweaking traditional recipes to make them a little healthier. Of course, every time it’s a success, I’ll be sharing it here :))

Nucchina Unde is a traditional Karnataka food that is made by steaming seasoned dal, and can be eaten plain, with chutney or a yogurt curry. My aunt had mentioned that her friend had made this version with oats, but I was skeptical. Since she swore that it was delicious, I figured I’d give it a try. Let me just say that I was not disappointed! The patties tasted almost like the authentic dal ones, and were easier to make as it requires no soaking. I’ve made it thrice for recipe testing, and it has been a great breakfast and tea time snack, and my 11-year old has wolfed down quite a few.  I grew up eating these plain with a generous dollop of homemade ghee, and it was only after I got married that I learnt that typically, nucchina unde is served with a yogurt & vegetable curry called Majjige Huli or Paladya. My version here is quick, no-cook, flavor-filled and small enough for this batch.

Oats Nucchina Unde

Steamed Savory Oats Patties with Yogurt Sauce

(Makes 12-14)

• 1 cup rolled oats (toast lightly & cool)
• 1 Tbsp all purpose flour / maida
• 1 Tbsp rice flour
• 1/2 – 1 cup finely chopped dill
• 5-6 curry leaves
• 1/4 bunch cilantro
• 4-5 red or green chillies (I like the taste of red, but it does make your mix darker in color)
• 1/2 inch ginger
• 1/2 cup coconut
• 1/2 tsp salt ( or to taste)
• 1 tsp lemon juice

1. Coarsely pulse the oats in a blender / food processor jar. It should not be fine, and it’s okay to have some whole oat flakes.
2. Add the maida & rice flour and mix well. Set aside.
3. Blend the curry leaves, cilantro, chillies, ginger & coconut in a small blender jar, adding  just 2-3 Tbsp of water. (save jar for blending sauce ingredients.)
4. Add the masala, dill, salt & lime juice to the oats and gently mix well.
5. Set aside for 15 minutes to soak up the moisture and flavors.
6. Take rounded tablespoons full of oats mixture and gently roll into 2-inch logs (Do not press too hard or the patties will be very dense).
7. Place on a greased steamer plate / idli stand and steam for 13-15 minutes.
8. Serve hot or at room temperature. (I have reheated them in the microwave with no loss of taste or texture.)

Yogurt Sauce

(Makes about 1 cup)

• 1/4 cup fresh grated coconut
• 1/2 inch ginger
• 2-3 green chillies
• 5-6 sprigs cilantro
• 2 Tbsp roasted channa dal (daliya) – this keeps the sauce from separating
• 1/2 tsp black mustard seeds (sasive) – optional but it give the sauce a wonderful flavor
• 1/2 tsp salt
• 1 cup yogurt (or around 1/2 – 2/3 cup buttermilk)

1. Make a fine paste of the coconut, ginger, cilantro, chillies, channa, mustard seeds and a few teaspoons of yogurt in a small blender jar.
2. Add the rest of the yogurt and give it a quick blend to incorporate everything.
3. Remove to a serving bowl and add salt.

For Seasoning

• 1 tsp oil
• 1/2 tsp black mustard seeds (this is necessary for seasoning)
• pinch of asafetida (hing)
• 5-6 curry leaves

1. Heat a small pan on medium flame and add oil.
2. Add the mustard seeds and cover till it stops sputtering.
3. Add the hing & curry leaves and cover partially, shaking the pan to crisp the curry leaves.
4. Remove from heat and pour over the sauce.