Cooks in : 40 min Serves: 3 people
Kapuriya or Gora is a popular dish of Surat. Rice and dal are the main ingredients for this recipe. It is a Gujarati version of South India’s Upma kozhukattai with a slight chang. First the ingredients are half cooked in hot water, made into balls and later on steamed. Fresh toor are added during winter season when it is available in plenty. Try this simple protein and fibre rich tasty delicacy with millet.
- 1 Cup Barnyard Millet
- 1/4 Cup Chana Dal
- 2 Tbsp Moong Dal
- 1/4 Cup Fresh Toor or Peas which is slightly crushed
- 3 Tbsp Oil
- 2 Tbsp Roasted Peanuts
- 2 Tbsp Grated Coconut
- 1 Tsp White Sesame Seeds
- 1 Tsp Coriander Cumin Powder
- 1 Tsp Ginger
- 5 Green Chillies
- 1/2 Tsp Red Chilli Powder
- 1/4 Tsp Turmeric Powder
- 1/4 Tsp Baking soda
- 1/8 Tsp Asafoetida Powder
- 3/4 Tsp Salt
- 1.5 Cups Water/thin buttermilk
- Mix millet and dals and grind to fine rava consistency.
- Grind ginger, green chillies, peanuts and coconut to a coarse paste without adding water.
- Heat a pan, add oil. Add sesame seeds and the paste. Sauté for 2 minutes. Add fresh toor or peas and sauté for 5 minutes on low heat.
- Add water/buttermilk. Add coriander cumin powder, turmeric powder, red chilli powder, asafoetida powder salt and baking soda. When it starts boiling, add rava.
- Cook on low heat till all the liquid is absorbed and it becomes a mass. Make sure there are no lumps. Switch off the heat.
- Keep covered for 10 minutes. When the mixture becomes warm, divide into equal balls and slightly flatten them. Make a depression in the centre with index finger.
- Grease a steamer and arrange the balls and steam for 15 minutes. Once done, turn off heat and keep covered for 5 minutes.
- Remove and pour a few drops of ghee or oil in the depression and serve with any chutney.
1. Other millets like Kodo, Little and Foxtail millets can be used for this recipe.
2. Increase/decrease green chillies according to your taste.
3. Other veggies like grated carrots, cabbage can also be added along with toor or peas.
4. Keep the flame on low heat while adding the rava. Add it in batches while stirring.
5. The semi cooked mixture can be steamed in a greased plate and cut into pieces like dhokla.
6. Mustard seasoning can be added to the steamed balls before serving.