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
For the dough
- Boil a cup of water in a vessel, add 2 teaspoon of clarified butter and a ½ teaspoon of salt to it.
- After it has reached its 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 teaspoon of ginger paste, a ½ teaspoon of red chilli powder, a ¼ teaspoon of turmeric powder to it.
- Add a teaspoon of coriander powder, some chopped green coriander, a ½ teaspoon 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.
- 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 Fara over the strainer and cook while covering it for 10 minutes on medium to high flame.
- The Faras has steamed cooked after 10 minutes.
For frying the Fara
- Preheat a pan and chop the rest of Faras twice or thrice.
- Add a tablespoon of oil in it and heat it.
- Add a ¼ teaspoon of mustard seeds to it on low flame.
- Add a ¼ teaspoon of cumin seeds, finely chopped green chillies to it.
- Add a ¼ teaspoon of salt, red chilli powder and some green coriander to it.
- Add the chopped pieces to it and roast for 1 to 2 minutes.
- After 2 minutes, the Fara has become crispy and it has cooked.
Serving
- Serve it along with green coriander to enhance its taste,
Recipe by Indian Good Food at http://indiangoodfood.com/4777-rice-fara-steamed-fara-fried-fara.html