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The Sheherwali people of Azimganj, West Bengal, are the custodians of this lesser-known delicacy called bhapiya. The excellent vegetarian cuisine of this community, which expertly combines Bengali and Rajasthani culinary traditions, is well known. The community's emphasis on good eating is reflected in bhapiya, which is simple, healthful, and adaptable. It is a traditional dish consisting of moong dal and urad dal, which is steamed and eaten as a soft and tasty snack or used as a part of the main meal.
Selection Of Good Quality Ingredients
Choosing quality lentils is the first step in creating delicious Bhapiya. Moong dal is typically used for this dish because of its short cooking time and mild flavour. Look for fresh, impurity-free grains that are fresh while buying moong dal. Buying organic lentils will help you stay away from chemicals and pesticides.
Including urad dal in the recipe adds protein and improves the flavour of the dish. You can choose whole urad dal or split black gram lentils. Before cooking the lentils you must soak them, as this softens them and reduces the cooking time.
Preparation Of The Lentil Mixture
It’s time to make the Bhapiya mixture after choosing your lentils. Soak equal amounts of urad and moong dal in water for at least four to six or overnight. Drain the water after soaking, then give the lentils a good rinse to get rid of any remaining starch. After that, put the soaked lentils in a food processor or blender.
To enhance the flavour add salt, ginger paste, cumin seeds, and green chillies. However, to create a thick, but pourable paste consistency, slowly add water, arranging it into a smooth mixture while blending. It should have a consistency like a pancake batter, neither too thick nor too runny. After blending, leave the mixture for about 15 to 20 minutes.
Steaming Process
A key component in making Bhapiya that adds to its distinct flavour and texture is steaming. You'll need an idli maker or steamer to properly steam your bhapiya. To keep the moulds or steaming trays from sticking, lightly coat them with oil.
Prepare the lentil mixture and fill the oiled trays in three quarters to allow them to expand when you are cooking them. When loaded, put them into your steamer over boiling water, and close the lid. A toothpick inserted in the centre of the Bhapiya should come out clean, indicating that they are cooked through and firm after 15 to 20 minutes of steaming.
Flavouring, Serving & Storing
When your bhapiya is done, it's time to add more flavour before serving. There are many side dishes such as tamarind and green chutney for dipping, which each add its own delightful flavour and fresh taste to the Bhapiya. Garnish with grated coconut or fresh coriander leaves before serving.
As they’re so adaptable, you can try different fillings or toppings based on what you prefer. For example, adding vegetables like spinach or chopped carrots to the batter can add texture and boost nutritional value.
If you have made Bhapiya then it is very important to store any leftovers correctly so that they retain their flavour and freshness. Letting them cool completely will avoid moisture build-up that could make them soggy, and then they need to be put away in an airtight container immediately. Any leftover Bhapiya can be stored in the refrigerator for up to three or four days. When it’s time to eat them again, just warm them up in the microwave or steamer.
