Indian
Vegan
Gluten freeFara
Steamed rice dough fingers
Chhattisgarh's steamed rice-dough fingers (फरा) tossed in a mustard, sesame and curry-leaf tadka
Fara is what a Chhattisgarhi kitchen does with yesterday's rice: it is kneaded with rice flour and hot water into a soft dough, rolled into little fingers, steamed and then tossed in a crackling tadka. Served at teatime or packed for long bus journeys, it is soft and chewy inside with spots of crispness from the pan. Some families spoon it into a thin, tangy curry instead, but the dry tempered version is the one sold in Raipur's snack corners. Chef's tip: knead the dough while it is still hot from the water; cold rice dough cracks and the fara split as they steam.
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 280 kcal
Ingredients
For the dough
- 5 ½ oz cooked riceleftover is fine
- 7 oz rice flour
- ¾ tsp salt
- ¾ cup boiling waterapproximately
- 1 tsp vegetable oil
For the tadka
- 2 tbsp vegetable or mustard oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 1 tbsp white sesame seeds
- 12 curry leaves
- 2 green chilliesslit
- ⅓ oz fresh coriander (optional)chopped
- 1 tbsp lemon juice (optional)
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Method
0/6 doneStep 1: Mash 5 ½ oz cooked rice with your fingertips until no whole grains remain. Mix in 7 oz rice flour and ¾ tsp salt.
Step 2: Pour in ¾ cup boiling water little by little, stirring with a spoon, until the mix clumps. Cover for 5 minutes, then add 1 tsp vegetable oil and knead while hot (protect your hands with a little oil) for 3–4 minutes into a smooth, soft dough that does not crack when pressed.
10 minStep 3: Pinch off walnut-sized pieces and roll each between your palms into a finger about 6 cm long, slightly thicker in the middle. You should get 30–35.
Step 4: Steam on a greased plate or steamer tray over boiling water, covered, on medium-high for 12–15 minutes, until the fara look glossy and translucent and no longer stick to a wet finger. Let them cool for 5 minutes so they firm up.
15 minStep 5: Heat 2 tbsp vegetable or mustard oil in a wide pan on medium. Add 1 tsp black mustard seeds; when it starts to pop, add ½ tsp cumin seeds, 1 tbsp white sesame seeds, ¼ tsp gluten-free asafoetida (hing), 12 curry leaves and 2 green chillies and let them crackle for 20 seconds until the sesame turns golden.
Step 6: Add the fara and toss on medium-high for 4–5 minutes until coated and lightly blistered in places. Finish with ⅓ oz fresh coriander and 1 tbsp lemon juice and serve warm with green or tomato chutney.
5 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 5 g
- Carbs
- 52 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fara take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked rice?
- Any long-grain rice, same amount.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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