Gora (Kapuriya)

March 27, 2020 Rakhi Patel

Gora (a.k.a. kapuriya, steamed rice lentil cakes) creates all the nostalgic feels all while still remaining healthy-ish. Here’s a recipe for the “ultimate” gora from Kusum’s kitchen, modified to replace loads of corn oil/peanut oil with avocado oil.

Prep time: 10-15 minutes

Cook time: 25 minutes

Yield: 4 servings, about 16 pieces

Ingredients:

2 1/2 cups bhardo (a stone-ground mixuture of rice and chana daal, the ratio is 2 cups long-grain rice to 1/2 cup chana daal, but also can be ground in a spice/coffee/chutney grinder)
3 cups water (for cooking)
4-5 cups water (for steaming)
2 cups water (for cooling hands)
1 cup yogurt
1/2 tablespoon ginger
1/2 tablespoon green chili paste
1/4 teaspoon turmeric powder (hardar/haldi)
1/4 teaspoon asafetida powder (hingh)
2 tablespoons peanuts (whole or chopped)
2 tablespoons avocado oil
1 teaspoon whole cumin seeds
2 1/4 teaspoons salt
Optional: Mixed Vegetables (e.g. small cubed carrots, peas)

Kitchen Tools:

Pot
Steamer
Spatula
Mixing bowl
Measuring spoons
Spice/coffee/chutney grinder (if you don’t have bhardo)
Small bowl

Instructions:

In a large pot, on medium heat, combine water, yogurt, and salt. Don’t omit the salt during this step. The salt will help the yogurt dissolve nicely.
If the yogurt pieces haven’t dissolved, use a whisk to break up the pieces.
Add in the remaining ingredients: ginger, chili, turmeric, asafetida, peanuts, oil and cumin seeds.
Stir occasionally, bringing the mixture to a boil. Allow it to boil for 4 minutes, and then add in the bhardo (ground rice and daal mixture) a little at a time, stirring in between.
Mix thoroughly and let the dough rest for about 5 minutes.
Prepare the steamer by adding water to the bottom of the steamer, allowing space between the top of the water line and base of the steamer basket, set stovetop on high heat, and cover with lid.
As the water comes to a boil in the steamer, prepare a small bowl of cold water to use intermittently as you form small, baseball sized, oval-shaped dough balls.
Once the steamer starts releasing steam, arrange all of the dough balls inside the basket of the steamer, covering the basket and adding a second layer on top if necessary.
Cover with lid and allow to cook for 20-25 mins.

Gora (a.k.a. kapuriya, steamed rice lentil cakes) creates all the nostalgic feels all while still remaining healthy-ish. Here’s a recipe for the “ultimate” gora from Kusum’s kitchen, modified to replace loads of corn oil/peanut oil with avocado oil.

Prep time: 10-15 minutes

Cook time: 25 minutes

Yield: 4 servings, about 16 pieces

Ingredients:

2 1/2 cups bhardo (a stone-ground mixuture of rice and chana daal, the ratio is 2 cups long-grain rice to 1/2 cup chana daal, but also can be ground in a spice/coffee/chutney grinder)

3 cups water (for cooking)

4-5 cups water (for steaming)

2 cups water (for cooling hands)

1 cup yogurt

1/2 tablespoon ginger

1/2 tablespoon green chili paste

1/4 teaspoon turmeric powder (hardar/haldi)

1/4 teaspoon asafetida powder (hingh)

2 tablespoons peanuts (whole or chopped)

2 tablespoons avocado oil

1 teaspoon whole cumin seeds

2 1/4 teaspoons salt

Optional: Mixed Vegetables (e.g. small cubed carrots, peas)

Kitchen Tools:

Pot

Steamer

Spatula

Mixing bowl

Measuring spoons

Spice/coffee/chutney grinder (if you don’t have bhardo)

Small bowl

Instructions:

In a large pot, on medium heat, combine water, yogurt, and salt. Don’t omit the salt during this step. The salt will help the yogurt dissolve nicely.

If the yogurt pieces haven’t dissolved, use a whisk to break up the pieces.

Add in the remaining ingredients: ginger, chili, turmeric, asafetida, peanuts, oil and cumin seeds.

Stir occasionally, bringing the mixture to a boil. Allow it to boil for 4 minutes, and then add in the bhardo (ground rice and daal mixture) a little at a time, stirring in between.

Mix thoroughly and let the dough rest for about 5 minutes.

Prepare the steamer by adding water to the bottom of the steamer, allowing space between the top of the water line and base of the steamer basket, set stovetop on high heat, and cover with lid.

As the water comes to a boil in the steamer, prepare a small bowl of cold water to use intermittently as you form small, baseball sized, oval-shaped dough balls.

Once the steamer starts releasing steam, arrange all of the dough balls inside the basket of the steamer, covering the basket and adding a second layer on top if necessary.

Cover with lid and allow to cook for 20-25 mins.

Tip: If you serve immediately, the gora will not keep it’s shape when scooped out. Let it rest a few minutes if you want it to keep its shape.

Happy Eating!