Fara


by


Added to 5 cookbooks   This recipe has been viewed 12126 times

Fara a traditional recipe from Varanasi is healthy as it is steamed. Fara can be made salty, sweet, plain or stuffed.
This traditional Indian recipe is cooked like the traditional ravioli of Italy.

Add your private note

Contest Winner
CONTEST WINNING RECIPE
For the contest
Rice Delicacies!

Fara recipe - How to make Fara

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
Show me for serving

Ingredients

For The Outer Rice Covering
1 cup rice flour (chawal ka atta)
1/2 cup water
salt to taste
a little oil
water to cook

To Be Mixed Together For The Stuffing
3/4 cup chana dal (split bengal gram) soaked and ground coarsely
1 tsp chopped ginger (adrak)
2 tsp chopped green chillies
salt to taste
1 tbsp finely chopped coriander (dhania)
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1 tsp red chilli powder

For The Tempering
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
a few curry leaves (kadi patta)
1 tsp lemon juice
1/2 tsp sugar

For The Garnish
finely chopped coriander (dhania)

To Serve
green chutney
masala tea
Method
For the outer rice covering

    For the outer rice covering
  1. Combine water, salt and oil in a kadhai, add the rice flour gradually, while stirring continuously, mix well to , cover with a lid and let it cook for 2 minutes.Take it off the flame and keep aside covered for 5 minutes.
  2. Remove the dough like rice mixture from the kadhai and knead well, add some rice flour if the dough is moist and sticky and if the dough is stiff add a little hot water.
  3. Grease your hands with a little oil and knead to a smooth and pliable dough.
  4. Cover the dough with a moist cloth and let it rest for 15 minutes.
  5. In broad pan add enough water and bring to a boil.

For the plain fara.

    For the plain fara.
  1. Divide the rice flour dough into small balls and add to the boiling water.Once the faras are cooked they will float, drain and cut into halves.

How to proceed

    How to proceed
  1. Heat oil in a pan, add the mustard seeds and cumin seeds, when the seeds crackle add the curry leaves and asafoetida.
  2. Add the fara to the tempering and season it with salt, lemon juice and sugar.
  3. Serve immediately.

For the stuffed fara

    For the stuffed fara
  1. Divide the rice flour dough into small balls and roll them into a 3" diameter circles, place a little the chana dal mixture on the circle and fold them into halves to form a semicircle.Seal the edges well.
  2. Slowly add the dumplings to the boiling water.Once the faras are cooked they will float up, drain them out and keep aside.

How to proceed

    How to proceed
  1. Heat oil in a pan, add the mustard seeds and cumin seeds, when the seeds crackle add the curry leaves and asafoetida.
  2. Add the stuffed fara to the tempering and season it with salt, lemon juice and sugar.
  3. Garnish with chopped coriander and serve immediately with chutney and a cup of hot tea.

Handy tip

    Handy tip
  1. The fara can also be stuffed with vegetables or chana dal and vegetable mixture or with dry fruits.


Member Photo
This recipe was contributed by damyantiben on 05 Dec 2013


Know more about this member, Click Here

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews