Bhavna
Kapuriya or Gora – Instant version of Dhokla is very popular where I grew up. I grew up eating all kinds of steamed food like Khaman, Dhokla, Kapuriya and so on….I still follow my tradition of food and love to prepare for my family. I am glad that my kids who born and grew up here in the USA, also enjoy most Indian food dishes.
I usually grind and store all flour mixes ready on hand to prepare Khaman, Dhokla, Dosa, Idli anytime I think of making them. Believe me or not, it makes life lot more easier. I hardly have to think what should I be making today for breakfast, lunch or dinner. In fact, I have too many choices to prepare all three meals as I keep my kitchen well organized with all the ingredients.
Learn to make all the flour mixes for Dhokla, Khaman, Idli, Dosa and many others here.
If you wish, you can prepare this recipe with some vegetables such as fresh Pigeon Peas(Tuvar), Green Peas(Matar) or similar vegetables. I shared the recipe here. Here I am going to share the plain one.
Kapuriya or Gora – Steamed Rice & Lentil
Ingredients
- 1 cup Kapuria flour mix (this mix contains 1 cup rice and 4 tbsp mix of tuvar and chana daal and then ground very fine. Watch video above) Only one kind dal can be used as well.
- 1 &1/2 cups water
- ¼ cup yogurt
- ½ tsp each ginger and green chili paste (Adrak & Hair Mirch) - can be added as per your taste
- 1 tbsp crushed/ground peanut - Mumphali
- ½ tsp cumin seeds (jeera)
- About 2 tbsp + more oil to grease the basket if necessary
- ¼ tsp sanchar/papad kharo (optional) - Baking soda can be used
- A pinch of Turmeric powder
- A pinch of Asafoetida if desired
- Salt to taste
Instructions
- Boil 11/2 cup of water on a medium to high heat in one pot.
- When water is about to come to the boil, Add Papad Kharo, salt, Turmeric (haldi), Jeera, Ground Peanut, Ginger, Green Chili, Kapriya Flour Mix, Oil, and Yogurt.
- Mix everything really well.
- Turn off the stove, cover the pot with lid and let it stand till you prepare the steamer.
- In the other big steaming pot, add enough water to steam Kapuriya, on a medium to high heat and set the steaming basket in. Cover the lid to boil water faster.
- Coming back to the Kapuriya mixture, stir one more time and start shaping into circles.
- Arrange prepared circles into the steaming pot. Cover and let it steam for about 15-20 minutes.
- After 15-20 minutes, turn off the stove and let kapuriya set for about 5-8 minutes before serving. Serve hot steaming Kapuriya as it is or with Chutney.
- My son loves to take in his lunch box. I use thermos to keep Kapuriya warm steamy and he really enjoys at school.
