Surti Kapuria (Instant version of Dhokla) Recipe
Surti Kapuria (Instant version of Dhokla) Recipe

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, surti kapuria (instant version of dhokla) recipe. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Surti Kapuria (Instant version of Dhokla) Recipe is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Surti Kapuria (Instant version of Dhokla) Recipe is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook surti kapuria (instant version of dhokla) recipe using 26 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Surti Kapuria (Instant version of Dhokla) Recipe:
  1. Get 3 cup rice
  2. Prepare 1 cup chana daal
  3. Make ready 1/2 Cup Mung daal (chikalwali)
  4. Make ready 1/2 cup tur daal
  5. Prepare 2 tsp ginger chilly paste
  6. Prepare 4-5 tsp roasted peanuts (half crushed)
  7. Make ready 1 tsp sesame seeds
  8. Take 100 ml oil
  9. Make ready 1/2 tsp sugar
  10. Make ready 1-1/2 tsp salt as per taste
  11. Get 2 cups butter milk
  12. Take 3 cups water
  13. Make ready 1/2 tsp turmeric powder
  14. Make ready 1 tsp red chilly powder
  15. Take 1teaspoon mustard seeds
  16. Make ready 1 teaspoon cumin seeds
  17. Get 1/2 teaspoon asafotida
  18. Take 1 Cup Green Tur fali daana (semi crushed)
  19. Make ready Pinch baking soda
  20. Prepare Steamer cooker
  21. Take For vagar
  22. Get 100 ml oil
  23. Make ready 1 tsp mustard seeds
  24. Get 1 tsp cumin seeds
  25. Make ready 1 tsp sesame seeds
  26. Get Pinch asafotida
Instructions to make Surti Kapuria (Instant version of Dhokla) Recipe:
  1. Grind together rice,mung daal, tuvar daal and chana daal to a course powder.
  2. Keep all the ingredients ready.
  4. In a kadai heat oil, add mustard seeds, cumin seeds and asafoetida
  5. Add sesame seeds and peanuts, saute for 1 min.
  6. Add tuvar fali.
  7. Saute for 5 minutes.
  8. Add buttermilk or water.
  9. Now add red chili powder, turmeric powder, ginger chili paste, salt and pinch of baking soda, mix well.
  10. Cook stirring for 2 minutes.
  11. Now add in the flour mixture.
  12. Mix well to remove all lumps.
  13. Cook until evaporated. Allow to cool.
  14. Wet you hands with water and form equal sized balls.
  15. Make the balls slightly flat. Put the steamer for heater.
  16. Arrange all the kapuria in the steamer and cook on high flame for 15-20 minutes.
  17. After 20 minutes, check with the knife, if done.
  18. You can eat it as it is or temper if desired.
  19. Cut into small pieces. In a karahi heat oil, add cumin, mustard and sesame, add in the kapuria, saute utul heated through.
  20. It can be serve whole without tempering.
  21. It can also be served chopped and tempered.

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