Kapuriya / Steamed Rice And Lentils is a very healthy Gujarati dish that is made by using the coarse flour of rice and mixed lentils. Here the flour along with ginger chili paste, salt , oil is cooked in the equal amount on boiling water and half quantity of yogurt till all the moisture is nicely absorbed by the flour. Small logs are made from the semi cooked dough and then these logs are steamed in the steeamer for 25-30 minutes. The kapuriya can be served directly from the steamer with raw peanut oil and pickle masala or are cooled and sliced and then the slices are stir fried with the tempering made with oil, mustard seeds and asafoetida. The kapuriya can be enjoyed for a breakfast or light lunch or dinner. It can be packed for a healthy lunch box or can be carried for a potluck or picnic.
I have learnt the recipe of kapuriya from my sister in law (Priyanka Shah). She is from Bihar and cooks nice North Indian dishes and traditional dishes that she has learnt from her mother in law (Rekha Shah). Thank you Priyanka for sharing the recipe that has become my son’s (Aarav) favorite.
Priyanka gave me the tip of using the non stick pan for cooking the kapuriya dough. Traditionally the kapuriya flour was cooked in a boiling water in a heavy bottom aluminum or stainless steel pot and then with a help of a wooden rolling pin, the dough was mixed till the water is nicely absorbed and the dough was stir to make sure that it is lump free. But a good amount of flour sticks to the edges of the pan when aluminum or stainless steel vessel is used. By using a nonstick pan, the dough leaves the edges of the pan and does not stick and hence there is a very minimal wastage of flour.
I have used the store brought handvo flour to make kapuriya. At home you can make flour by grinding coarsely together 3 cup of rice flour with 1 cup of toovar dal (split pigeon pea), 1/4 cup of chana dal (split bengal gram), 1/4 cup urad dal ( split black gram). Be careful that flour should be coarse and not ground fine.
Variation in the kapuriya can be made by adding fresh boiled toovar dana and garlic or methi bhaji while making kapuriya dough.
Kapuriya served for morning breakfast with a cup of hot ginger cardamom tea.
Friends this traditional recipe is one of my favorite dishes. Do try this recipe for your family and friends and do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Kapuriya / Steamed Rice And Lentils
- mixing bowl
- non stick pan
- silicon or wooden spatula
- heavy bottom pan
- 4 cup handvo flour I have used the store brought flour- It is flour made with rice, tuvar dal (pigeon pea), chana dal (split yellow gram), Urad dal ( split black gram))
- 4 cup water
- 2 cup yogurt I have used the homemade yogurt
- 4 tbsp oil
- 1 tsp turmeric powder haldi
- 1 tbsp ginger chili paste Add extra green chili paste if you want more spicy
- 1 tsp asafoetida hing
- salt as per taste
- 2 tbsp oil
- 2 tsp mustard seeds rai
- 1/2 tsp asafoetida hing
- In a nonstick pan put the water to boil. ( It is better to use a non stick pan as the dough will not stick to the pan and hence there will be less wastage of flour).
- While the water is boiling prepare the dry mix for kapuriya. In a mixing bowl add handvo flour, oil, turmeric powder, ginger green chili paste, asafoetida and salt.
- Mix well till everything resembles bread crumbs like texture. The kapuriya mix is ready.
- Add the kapuriya mix to the boiling water and with the help of silicon or wooden spatula start mixing the dough. Keep the heat to medium.
- In five minutes all the water will be absorbed by dough. The dough will come together and leave the pan. (Thanks for using a non stick pan)
- Add the yogurt and mix well.
- Keep on stirring with the spatula. The moisture from the yogurt will start to absorb withing five minutes.
- All the moisture has been absorbed in 7-8 minutes the dough has come together leaving the sides of the pan as shown. Remove from the heat and leave it aside for 10 minutes to cool.
- Now take some portion of the dough in your hands and shape into a smooth log with light hands.
- Similarly make the remaining log. (I could make 20 logs of the palm size).
- Place the log in the greased perforated plate in the steamer filled with boiling water.
- Cover the steamer with lid and cook the kapuriya log for 25 -30 minutes on medium to high heat. (Check water in the steamer in between).
- The kapuriya log are steamed and ready. Keep them aside to cool.
- Once cooled, gently remove in the plate and cut into small slices. (I have left some log aside and cut them in the mornig for breakfast).
- These are the slices made for breakfast the next day morning.
- Heat oil in a heavy bottom pan. Add mustard seeds and let they crackle. Add asafoetida and mix well. ( I have taken pics of the tempering made for the kapuriya for the morning breakfast).
- Add the slices kapuriya and toss them well. Cook for 4-5 minutes till the oil and mustard seeds and nicely coated on the slices. Stir gently. The kapuriya are ready to serve.
- Serve kapuriya with pickle masala (Athana no sambharo) and raw oil.
- Have some with a cup of hot ginger cardamom tea for breakfast or evening snack.