Farra is a renowned street food in Chattisgarh, India. It is a traditional and wholesome dish, revered as a staple for both breakfast and evening snacks. With its simple preparation, it's a quick fix for cravings and also an excellent choice to offer guests.
- 2cupRice flour
- 1/4tspSalt (as per taste)
- 2tbspOil (preferably Mustard Oil)
- 1tspMustard Seeds
- 1tspCumin Seeds
- 1tbspWhite Sesame Seeds
- 2Dry Red Chilies
- 2sprigCurry leaves
- 2Green chillies (finely chopped)
- 1/4tspTurmeric powder
- 1/4tspRed Chilli Powder (adjust to taste)
- Salt to taste
- 1 1/2cupWater
In a mixing bowl, combine the rice flour and salt.
Gradually add water while mixing with a spoon. Once combined, knead the rice flour mixture and form a soft, smooth dough.
Grease your palms with oil, divide the dough into small portions and shape them into cylindrical shapes. Set them aside.
Heat oil in a pan over medium-high heat.
Add mustard seeds, cumin seeds, white sesame seeds, dry red chillies, curry leaves, and chopped green chillies. Allow them to sizzle and release their aroma for a few seconds.
Add in turmeric powder and red chilli powder. Sauté for a few more seconds.
Pour water into the pan and bring it to a boil.
Carefully place the shaped farras into the pan. Cover and cook them over high heat for 7-8 minutes until the water evaporates.
Stir fry the farras for additional 4-5 minutes, allowing them to develop a slight golden colour on the outside.
Remove the pan from the heat and let the farras rest for a few minutes.
Serve them while the farras are warm with your favourite chutney.
Tips & Tricks
If the dough is too dry, ensure to adjust the water content. The right consistency will ensure tender farra s after steaming.
After cooking, the farras have a slightly sticky texture. Allowing them to rest for a short while helps them firm up.
Adjust the spice level according to your preference.
The number of servings will depend on the portion size you serve.
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