Kapuriya recipe | Gora no Lot – Steamed Rice & Lentil | how to make Gujarati kapuriya
Ingredients
For kapuriya flour- Gora no lot
- 1.5 cup small grain rice
- ½ cup chana dal
- ¼ cup tuvar dal
For kapuriya or Gora
- 3 tbsp oil
- ½ tsp jeera
- 1 tsp ginger paste
- 2 tsp green chilli paste
- ¼ cup crushed roasted peanuts
- ¼ cup crushed green tuvar
- 1.5 cup water
- ¼ tsp turmeric powder
- Salt to taste
- ¼ cup sour curd
- 1 tsp sugar
- ¼ cup chopped coriander leaves
- 1/8 or pinch of papad khar
- 1 cup kapuriya flour
For steamed kapuriya
- 1 tsp achar masala
- 1 tbsp oil
- Coriander leaves
Tempering for kapuriya
- 1 tbsp oil
- ¼ tsp mustard seeds
- 1 tsp white sesame
- Pinch of hing 6-7 curry leaves
Instructions
To make kapuriya flour
- grind rice, chana dal, and tuvar dal into a mixer jar. Grind into a coarse powder. Store kapuriya flour into airtight container.
Make kapuriya
- Now in a pan, add oil, jeera, ginger-green chili paste, crushed roasted peanuts, and crushed green tuvar dana. Mix well and sauté for a few minutes.
- Add water and bring it to boil. Then add turmeric powder, salt, sour curd, sugar, and chopped coriander leaves.
- Now add kapuriya flour gradually and mix with a wooden stick. Cook till mixture comes together and form dough.
- Take out mixture into plate and cool down. Then take some portion of dough and make a round shape ball.
- Heat water into steamer and place kapuriya ball in it. Steam kapuriya balls on medium flame for 15-20 minutes.
- After 15 minutes switch off the gas and serve steamed kapuriya with pickle masala, oil, and coriander leaves.
For tempering kapuriya
- heat oil in pan, add mustard seed, white sesame, hing and curry leaves. Now add pieces of kapuriya and roast till it becomes slightly crisp. Garnish with coriander leaves and serve.
Notes
- The texture of kapuriya flour should be coarse.
- kapuriya flour should have a shelf life of 5-6 months when it stored into airtight container.
- Kapuriya tastes great when served hot.