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  • Ingredients
  • Directions
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Made primarily from rice, this delicious snack tells us everything about intelligent cooking. A simple yet meticulous combination of common ingredients can result in something so unforgettable - you have to taste it to believe it.

For The Outer Rice Covering
  • 1 cup rice flour (chawal ka atta)
  • 1/2 cup water
  • Salt to taste
  • 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)


For the outer rice covering


  • 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.
  • 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.
  • Grease your hands with a little oil and knead to smooth and pliable dough.
  • Cover the dough with a moist cloth and let it rest for 15 minutes.
  • In broad pan add enough water and bring to a boil.


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


Not reviewed yet


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