Fara, consisting of steamed rice dumplings filled with lentils, is a traditional delicacy originating from Uttar Pradesh, often prepared for special occasions. These dumplings can be enjoyed in their steamed form or enhanced with a flavorful tempering for a spicy twist!

Chawal ke fare | बिना तेल के भाप में बने चावल के फरे । Rice Fara Recipe
Chawal ke fare, Gojha Recipe, farey recipe, Chawal ka Pitha, Dal Fara Recipe, Bihari Style Chana Dal Pitha Banane Ka Aasani Tarika. Healthy and Tasty Rice and Chana Dal Pitha Recipe.

#dalpitha #pitharecipe #dalpitharecipe #chawalkanasta #shivaniskitchen #biharipitharecipe #NoOilRecipe #breakfast #nashta #glutenfree


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Steam Farra

Portions Serving: 5-6 pax
Preparation Time: 5-6 hours
Cooking Time: 40 mins
Calories: 237 cal per portion

Ingredients

For Fara Dough:
- Water: 1 ½ cups
- Salt: ½ tsp
- Ghee: 1 tbsp
- Rice Flour: 1 ½ cups

For Fara Stuffing:
- Chana Dal (soaked): ½ cup
- Urad Dal (soaked): ½ cup
- Salt: ½ tsp
- Red Chilli Powder: ½ tsp
- Turmeric Powder: ½ tsp
- Coriander Powder: ½ tsp
- Chopped Coriander: 1 tbsp
- Chopped Green Chilli: ½ tbsp
- Ginger & Garlic Paste: 2 tsp

For Pan Searing:
- Oil: 1 tbsp
- Mustard Seeds: 1 tsp
- Chopped Green Chilli: 1 tsp
- Turmeric Powder: ½ tsp

For Tomato Chutney:
- Tomatoes: 2 pcs
- Green Chilli: 3 pcs
- Peanuts: 2 tbsp
- Red Chilli Powder: ½ tsp
- Salt: ½ tsp

Method

1. Boiling the Dough:
- Heat a pan and add water, salt, and ghee.
- Allow it to boil and switch off the flame.
- Add rice flour and mix with a spoon.
- Transfer the mixture to a plate.
- Let it cool slightly, then knead into a smooth dough.
- Apply ghee on hands and knead for a few seconds.
- Cover with a damp cloth and set aside.

2. Preparing the Stuffing:
- In a jar, combine soaked chana dal (should be soaked for 5-6 hours), soaked urad dal, salt, red chilli powder, turmeric powder, coriander powder, chopped coriander, chopped green chilli, and ginger & garlic paste.
- Coarsely grind the mixture to create the stuffing.

3. Shaping the Faras:
- Roll the dough into a thick flat circle.
- Cut with a round cutter and place the stuffing on one half.
- Fold it into a half-moon shape and repeat for all faras.

4. Steaming the Faras:
- Heat a steamer, grease trays with ghee, and place the faras on them.
- Steam for 10-12 mins until cooked.
- Remove the tray and set aside for 20-30 seconds.

5. Pan-Searing Faras:
- Heat oil in a pan, add mustard seeds, let them crackle.
- Add green chilli, sauté, and then add turmeric.
- Add steamed faras and mix gently.
- Pan-seared faras are ready to serve.

6. Tomato Chutney:
- In a mixer jar, combine tomatoes, green chillies, roasted peanuts, red chilli powder, and salt.
- Grind the ingredients to form a tomato chutney.

7. Serving:
- Serve the steamed and pan-seared faras on a plate.
- Accompany with freshly prepared tomato chutney.

Enjoy this wholesome dish that combines traditional techniques with a modern twist, offering a delightful blend of textures and flavours. The softness of the steamed faras complements the slightly crispy pan-seared ones, while the tangy tomato chutney adds a burst of taste.

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