Fara is a traditional Chhattisgarhi snack and breakfast that began as a smart way to use leftover rice. The cooked rice is kneaded with rice flour into a soft dough, rolled into long, thin dumplings and steamed, much like a cousin of the south Indian kozhukattai or the Gujarati muthia.
On their own the steamed faras are soft, chewy and plain. They become a snack once they are tossed in a tempering of mustard seeds, sesame, curry leaves and green chillies, which crisps them slightly at the edges. Some households serve them in a thin, sour curd-based gravy instead. They are eaten warm with chutney and tea.
At a glance
| Region | Chhattisgarh |
|---|---|
| Cuisine | Chhattisgarhi |
| Diet | Vegan |
| Course | Snack |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice flour / cooked rice / sesame seeds / curry leaves |
Ingredients
For the dough
- 1 cup cooked rice
- 1 1/4 cups rice flour
- 1 cup water
- 1/2 tsp salt
- 1 tsp oil
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- A pinch of asafoetida
- 10-12 curry leaves
- 2 green chillies, slit
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- 2 tbsp chopped coriander
- 1 tsp lemon juice
Method
- Bring the water to a boil with salt and oil. Add the cooked rice, mash it with a spoon, then add the rice flour and stir quickly to combine. Turn off the heat, cover and rest for 5 minutes.
- When cool enough to handle, knead the mixture with greased hands into a smooth, soft dough.
- Pinch off small portions and roll between your palms into finger-thick rolls about 8 cm long, or into small balls.
- Arrange them on a greased steamer plate and steam over boiling water for 12-15 minutes until they look slightly glossy and are no longer sticky. Let them cool for 5 minutes.
- Heat oil in a wide pan on medium heat. Add mustard seeds and let them pop, then cumin, sesame, asafoetida, curry leaves and green chillies. Fry for 20 seconds until the sesame turns light golden.
- Add turmeric and chilli powder, then the steamed faras with a pinch of salt. Toss gently on medium heat for 3-4 minutes until lightly crisp in places.
- Finish with coriander and lemon juice and serve warm.
Tips
- Knead while the dough is warm; cold rice-flour dough cracks when rolled.
- Steamed faras keep in the fridge for a day – temper them fresh just before serving.
- For the curd version, simmer the steamed faras in a thin, tempered buttermilk kadhi for 5 minutes.
Serve with
Green chutney or tomato chutney and a cup of tea.