Chana dal Farra is prepared by the steaming method using 2 main ingredients, one is rice flour and the other is chana dal or split Bengal gram. This dish is fondly cooked and eaten in Uttarpradesh especially its Eastern regions. This is eaten as a side dish or in between the two meals as a snack. This rustic dish places high on their day-to-day menu. As no oil is used to make it, it is easily digestible and light on the stomach
This dish is completed in 3 steps. For the first step, the shells are prepared with rice flour by kneading them with hot water. For the second step, we prepare its chana dal filling, adding salt, spices, and some aromatics. The third and final step requires the steaming of the stuffed shells. Finally, the tasty chana dal Farra is ready to enjoy with chutney
Prep time – 4 hrs Cook time – 45 minutes Course – Main course/ Breakfast Cuisine – Uttarpradesh India Author – Bharti Dhawan
INGREDIENTS FOR FARRA SHELLS
Rice flour/chawal atta – 1 cup/250 gms
Hot water – sufficient enough to bind the flour into a smooth dough
INGREDIENTS FOR FILLING
Chana dal/split Bengal gram – 1 cup/250 gms (washed and soaked 4 hrs)
Salt – 2 tsp
Red chilly powder – 2 tsp
Cumin/jeera powder – 1 tsp
Whole cumin/jeera seeds
Coriander powder – 1 tsp
Asofotida/heeng powder – 1/2 tsp
Ginger – 2 inch piece
Garlic cloves – 5-6
Green chillies – 2-3
INSTRUCTIONS FOR FARRA SHELL
1– Take a steel paraat(broad bowl) and add rice flour. Keep some water for boiling
2- Add boiling water little by little and bring together the flour with a wooden spoon. There is not much kneading, just combining well
3- Bring together the whole dough in a ball shape with both hands now. The flour is half cooked now with hot water. Cover it with a damp cloth and keep aside to prepare for the filling
INSTRUCTION FOR FILLING
1– Drain water from soaked dal and add the dal, ginger, garlic, and green chilies to a wet blender and blend to a smooth paste
2- Transfer this dal to a bowl and add salt and all the spices. Mix well.
3- Next, Take a portion of dough and make a ball
Flatten this ball with the rolling pin applying some dry flour and cut circles with the help of a steel glass. In this way, you will get the same sized discs
4- fill 1 tsp filling in each disk and fold it half like a crescent shape. Prepare all farre like this and keep aside covering.
5- prepare for steaming now. Use steamer if available otherwise keep a big pan with water for boiling to half of its height
6- place a steel sieve(chalni) or plate with holes, or a colander on it. Spread a muslin cloth on it and set all the farras in a way so that all get even steam
7- Cover this with another plate or paraat and let it cook in steam at a high flame. Check after 15 minutes. The flour will start getting a little transparent. Keep for more than 10-15 minutes covering with the lid
8- Steam all the farre like this. When ready, serve this steamed yet tasty farra with raw mango coriander chutney
NOTES AND TIP
*You can give to the steamed farre a tadka/tempering of rai, jeera, and a few more aromatics in the hot oil
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