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,
Recipe by Indian Good Food at http://indiangoodfood.com/4777-rice-fara-steamed-fara-fried-fara.html