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Rice Fara | Steamed Fara | Fried Fara |

Chawal ke fare | बिना तेल के भाप में बने चावल के फरे । Rice Fara Recipe

 

Rice Fara is a traditional dish of northern India, it is easier to make and this dish consumes the lesser quantity of oil. It has a lip-smacking taste and it’s every bite melts in the mouth instantly.

Here is a step by step recipe to make Rice Fara along with pictures to make it perfect. Serving it along with green coriander dip makes it more scrumptious. 

Direction: 

Getting Ready:

For the dough 

Boil a cup of water in a vessel along with 2 tsp of clarified butter and a ½ tsp of salt. 

After it reaches boiling point, switch off the flame.

Add a cup of rice flour to it and mix well. 

After mixing it, cover and rest the dough for a while. 

For the stuffing

Soak a ¼ cup of split chickpeas, a ¼ cup of Urad Dal for 3 to 4 hours in the water. 

After 3 to 4 hours, grind the soaked Dals coarsely ground. 

Add 2 finely chopped green chillies, a tsp of ginger paste, a ½ tsp of red chilli powder, a ¼ tsp of turmeric powder to it. 

Add a tsp of coriander powder, some chopped green coriander, a ½ tsp of salt to it. 

Mix all the ingredients well and the stuffing is ready. 

For assembling the Fara

Pour the dough in a plate and apply some clarified butter on your palms.


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Mash the dough until it reaches to its soft texture. 

While mashing it, use 3 to 4 teaspoons of water for it. 

Divide the dough into smaller sized dough lumps and roll a dough lump between your palms.

Press to give it a shape of Peda and coat it with dry rice flour. 

Flatten the dough lump thickly into a diameter of 3 to 4 inches. 

Cut it using a cap of container or glass. 

Hold the flattened dough in your palm and place some stuffing over it. 

Fold it and assemble all the Faras likewise. 

For steam cooking the Fara

Preheat 2 to 3 cups of water in a vessel.

Place a strainer over it and grease it with oil. 

Place some Faras over the strainer. 

Cook while covering it for 10 minutes on medium to high flame. 

Faras will cook after 10 minutes.

For frying the Faras

Preheat a pan.

Chop the assembled Faras twice or thrice.

Add a tbsp of oil in the pan. 

Add a ¼ tsp of mustard seeds to it on low flame. 

Add a ¼ tsp of cumin seeds, finely chopped green chillies to it. 

Add a ¼ tsp of salt, red chilli powder and some green coriander to it. 

Add the chopped pieces to it and roast for 1 to 2 minutes. 

The Faras will become crispy after 2 minutes.

Suggestions

  • Use 1 or 2 teaspoons of water while mashing the dough if it appears stiff. 
  • You can use a steamer to steam it.

Rice Fara | Steamed Fara | Fried Fara
Author: 
Recipe type: Snacks, Breakfast
Cuisine: North Indian
 
Rice Fara is a traditional dish of northern India, it is easier to make and this dish consumes the lesser quantity of oil. It has a lip-smacking taste and it's every bite melts in the mouth instantly.
Ingredients
  • Rice flour - 1 cup (200 grams)
  • Split chickpeas (soaked) - ¼ cup (50 grams)
  • Urad dal - ¼ cup (50 grams)
  • Green chilli (finely chopped) - 3 to 4
  • Ginger paste - 1 tsp
  • Red chilli powder - 0.75 tsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Turmeric powder- ¼ tsp
  • Coriander powder - 1 tsp
  • Cumin seeds -¼ tsp
  • Mustard seeds - ¼ tsp
  • Ghee - 1 tbsp
  • Salt - 1.25 tsp
  • Oil - 1 tbsp
Instructions
  1. For the dough
  2. - Boil a cup of water in a vessel, add 2 teaspoon of clarified butter and a ½ teaspoon of salt to it.
  3. - After it has reached its boiling point, switch off the flame.
  4. - Add a cup of rice flour to it and mix well.
  5. - After mixing it, cover and rest the dough for a while.
  6. For the stuffing
  7. - Soak a ¼ cup of split chickpeas, a ¼ cup of Urad Dal for 3 to 4 hours in the water.
  8. - After 3 to 4 hours, grind the soaked Dals coarsely ground.
  9. - Add 2 finely chopped green chillies, a teaspoon of ginger paste, a ½ teaspoon of red chilli powder, a ¼ teaspoon of turmeric powder to it.
  10. - Add a teaspoon of coriander powder, some chopped green coriander, a ½ teaspoon of salt to it.
  11. - Mix all the ingredients well and the stuffing is ready.
  12. For assembling the Fara
  13. - Pour the dough in a plate and apply some clarified butter on your palms.
  14. - Mash the dough until it reaches to its soft texture.
  15. - While mashing it, use 3 to 4 teaspoons of water for it.
  16. - Divide the dough into smaller sized dough lumps and roll a dough lump between your palms.
  17. - Press to give it a shape of Peda and coat it with dry rice flour.
  18. - Flatten the dough lump thickly into a diameter of 3 to 4 inches.
  19. - Cut it using a cap of container or glass.
  20. - Hold the flattened dough in your palm and place some stuffing over it.
  21. - Fold it and assemble all the Faras likewise.
  22. For steam cooking the Fara
  23. - Preheat 2 to 3 cups of water in a vessel, place a strainer over it and grease it with oil.
  24. - Place some Fara over the strainer and cook while covering it for 10 minutes on medium to high flame.
  25. - The Faras has steamed cooked after 10 minutes.
  26. For frying the Fara
  27. - Preheat a pan and chop the rest of Faras twice or thrice.
  28. - Add a tablespoon of oil in it and heat it.
  29. - Add a ¼ teaspoon of mustard seeds to it on low flame.
  30. - Add a ¼ teaspoon of cumin seeds, finely chopped green chillies to it.
  31. - Add a ¼ teaspoon of salt, red chilli powder and some green coriander to it.
  32. - Add the chopped pieces to it and roast for 1 to 2 minutes.
  33. - After 2 minutes, the Fara has become crispy and it has cooked.
  34. Serving
  35. - Serve it along with green coriander to enhance its taste,

 

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