Fara (Chhattisgarhi Steamed Rice Dumplings)

Chhattisgarh is called the 'rice bowl of India', and fara shows why. Leftover rice and rice flour are kneaded into a soft dough, rolled into little finger shapes, steamed and then tossed with a classic tempering. Light, satisfying and naturally gluten-free.

Video by NishaMadhulika on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegan · gluten-free · Mild
• Famous in Chhattisgarh

Ingredients

• 200 g rice flour
• 100 g cooked rice (leftover is perfect)
• ½ tsp salt
• about 200 ml hot water
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp sesame seeds
• 12 fresh curry leaves
• 2 green chillies, chopped
• 1 pinch asafoetida
• 1 tbsp lemon juice
• fresh coriander

Method

1. Mash the cooked rice, mix with rice flour and salt and knead with hot water to a soft, smooth dough.
2. Roll small portions into finger-thick ropes about 5 cm long.
3. Steam the fara for 12–15 minutes until they look slightly glossy and are cooked through.
4. Heat the oil, add mustard, cumin and sesame seeds, curry leaves, chillies and asafoetida.
5. Add the steamed fara and toss for 3 minutes until lightly golden. Finish with lemon and coriander and serve with green chutney.

Tip: Oil your hands while shaping – the dough won't stick.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.