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Kapuriya

Steamed rice-lentil-vegetable cakes. Any non-sticky broken rice variety can be used in place of the recommended masuri. If you’ve got an imperfectly milled rice with a lot of bits in it, flours of this sort are the best way to make even such ingredients shine.
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Ingredients
  

For the Kapuriya flour blend

  • 1 cup Masuri rice
  • ½ cup split pigeon pea toor dal
  • ½ cup split benal gram chana dal
  • ¼ cup split green gram moong dal
  • ¼ cup split black gram urad dal

To make Kapuriya

  • 2 cups Kapuriya flour
  • 2-3 cups buttermilk or thinned yogurt
  • 1 cup fresh whole pigeon peas or green peas, coarsely pulverized in a food processor
  • 1 cup grated bottle gourd or potatoes
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • ¼ teaspoon asafoetida powder
  • Salt to taste
  • 2 tablespoon oil
  • ¼ cup broken cashew
  • ¼ cup raisins
  • ½ teaspoon baking soda
  • 2-3 teaspoons minced green chilies + ginger
  • ¼ cup chopped coriander

Instructions
 

Make the Kapuriya flour

  • Begin by mixing the rice and lentils and washing them until the water runs clean. Lay out a clean muslin cloth, old cotton saree, or dupatta under the sun. Spread the washed rice-lentil mix over the cloth and let it dry for a day or two.
  • Alternatively, roast the grains in a kadai until they release a toasty aroma. Cool completely. In a dry grinder, mill the mix to a coarse flour of idli rawa consistency.

To make the Kapuriya

  • In a large mixing bowl, combine 2 cups of Kapuriya flour, grated bottle gourd, minced pigeon peas, baking soda, chili powder, turmeric powder, asafoetida, salt, and oil. Use your hands to mix everything together and set it aside.
  • Place a heavy-bottom saucepan on medium flame, pour 2 ½ cups of buttermilk in it, and bring it to a boil. Season the buttermilk with salt, scatter the prepared flour over it, and mix it with the back of a wooden spoon or thin rolling pin.
  • Cover and cook for 5 minutes, after which stir it well until the wet mixture comes together and forms a soft dough.
  • To this, add cashews, raisins, minced green chilies, ginger, and coriander. Combine properly. Take it off the flame.

Prepare the Kapuriya for steaming

  • After the dough has cooled, pinch a big lemon-sized dough ball and shape it like a donut or medu vada. Repeat until you have worked up all the dough.
  • Midway through shaping the kapuriya, prepare the steamer and grease the steaming plate.
  • Arrange the shaped kapuriya over the steaming plate and steam on medium-high flame for 20 minutes. Check the doneness by inserting a knife. The Kapuriya is done when the knife comes out clean.
  • Serve hot with peanut oil and Gujarati achar masala, Gujarati-style sweet mango pickle, and a dip made by mixing coriander chutney with yogurt.