Kapuriya (Gora no lot) - Steamed rice lentils cakes
Rice and lentil flour mix is partially cooked with spicy liquid loaded with ginger, garlic, chili, dry spices, pigeon peas, peanuts, sesame seeds, oil then steamed to perfection!
Servings: 6
Ingredients
- 3 cup Handvo Flour or dhokla mix
- 2 cup Frozen Pigeon Peas
- ½ cup Raw Peanuts
- ½ cup Oil
- 2 tsp Mustard Seeds
- ¼ cup White Sesame Seeds
- ¼ tsp Asafetida
- 10 Curry Leaves
- 1½ tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1 tbsp Chopped Thai Green Chilis
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tbsp Salt
- 2 tsp Cumin Coriander Powder dhana jiru powder
- 2 tsp Garam Masala
- ½ cup Chopped Cilantro
- 5 cup Water
Instructions
- Run hot water through frozen pigeon peas few times and let it sit in hot water for 5 minutes or so.
- Heat ½ cup of oil in big wide pot.
- Add mustard seeds and white sesame seeds to hot oil and wait for it to pop on medium heat making sure they do not burn.
- Once its done popping, carefully add few curry leaves and asafetida. Adding curry leaves to hot oil might cause some splatters, so be careful during this step.
- Add raw peanuts, grated ginger, minced garlic and chopped thai green chilis to the pot and saute on medium heat for 2-3 minutes or until the raw smell of garlic is gone.
- Add all dry spices, red chili powder, turmeric powder, salt, cumin coriander powder (dhana jinu powder), garam masala and mix well. Cook for couple min on low/medium heat.
- Strain all water out of the pigeon peas and add them to the pot. Mix well.
- Add 5 cups of water and chopped cilantro to the pot.
- Bring water to boil.
- Once the water comes to boil add 3 cups of handvo flour to the pot while stirring continuously. The mixture will be runny in the beginning.
- Use a sturdy whisk to keep mixing the flour and breaking any flour lumps you might have, keep your heat on low/medium during this step.
- The flour mix will eventually absorb all the liquid and start forming like dough. Keep mixing this whole time until you have firm hot dough. Turn the heat off and cover the dough for 10 minutes or until it is good to handle with your hands.
- Once the dough is warm enough to handle with your hands, start boiling water for your steamer.
- Use your hands to take small ball worth dough, smooth it out between your palms and flatten it a little. Make a small dent in the middle of your dough ball and place it on the greased steamer plate.
- Keep forming flatten dough balls with dents in the middle and placing them in the steamer. Once all the dough balls are made and placed in the steamer, close your steamer and steam kapuriya for 20 minutes.
- Once steamed, serve them hot with drizzle of oil and sambhario masalo (pickle masala).
Notes
If you have leftover steamed kapuriya, you can make it crispy with extra tempering. Heat 1 tbsp of oil, add some mustard seeds and asafetida. Add cup kapuriya to the pot, sprinkle some salt and red chili powder. Mix well. Let it crisp up on low/medium heat for sometime. Garnish with fresh cilantro and serve with side of chai.