Grind together rice,mung daal, tuvar daal and chana daal to a course powder.

Keep all the ingredients ready.

In a kadai heat oil, add mustard seeds, cumin seeds and asafoetida

Add sesame seeds and peanuts, saute for 1 min.

Add tuvar fali.

Saute for 5 minutes.

Add buttermilk or water.

Now add red chili powder, turmeric powder, ginger chili paste, salt and pinch of baking soda, mix well.

Cook stirring for 2 minutes.

Now add in the flour mixture.

Mix well to remove all lumps.

Cook until evaporated. Allow to cool.

Wet you hands with water and form equal sized balls.

Make the balls slightly flat. Put the steamer for heater.

Arrange all the kapuria in the steamer and cook on high flame for 15-20 minutes.

After 20 minutes, check with the knife, if done.

You can eat it as it is or temper if desired.

Cut into small pieces. In a karahi heat oil, add cumin, mustard and sesame, add in the kapuria, saute utul heated through.

It can be serve whole without tempering.

It can also be served chopped and tempered.