Healthy breakfast/snack recipe from Uttar Pradesh, Varanasi, to be particular, made with rice flour and lentils, is fara recipe. It has a coating made with rice flour and the stuffing of lentils, flavored with green chilies, ginger, fresh coriander leaves, etc. It can be customized in a number of ways. Fara can plain, stuffed, sweet, savory, etc. Further stuffing can also vary. This is the recipe for steamed stuffed savory fara. The USP, if I can say so, is the appearance of the dish. It looks very appealing and interesting. It is a gluten-free recipe. Further, it is also an oil-free recipe. It is prepared by steaming and is, therefore, a healthy and weight loss recipe too.
Rice flour or chawal ka aata is something I use a lot in my breakfast recipes. It helps me to make gluten-free recipes. Also with rice flour, I can make quick snack recipes. Likewise, I love to include even lentils for my breakfast recipes. What better than proteins for breakfast and what better source of proteins than lentils (at least for the vegetarians).
As already mentioned there are a number of ways to prepare Fara. This recipe is for the steamed version. Steamed Fara can be tempered in a little oil and mustard seeds etc. Let’s see what all is required for this Fara recipe:
Rice Flour: Dough is prepared using rice flour. Same is rolled and then stuffed with the lentil stuffing to make Fara.
Dals: I have used chana dal and urad dal in the proportion of 1:1. There are recipes which use only chana dal to make Fara.
Flavoring: A bunch of fresh ingredients i.e. green chilies, fresh coriander leaves, and ginger are used to flavor Fara.
Spices: I have not used any spices to flavor the Fara. I like to flavor with the fresh ingredients only, mentioned above. You can add red chili powder, turmeric powder, etc.
Ghee: Spoonful of ghee is used while preparing the dough of rice flour.
There are plenty of recipes using rice flour on the blog. The most popular one is Pathiri; it comes from the state of Kerala, Malabar to be precise. Rice balls/Ammini Kozhukattai being another one! My favorite is Sarva Pindi from Telangana.
Serve it warm with the green chutney of your choice.
PREP TIME 20 minutes + 4-6 hours soaking time
COOK TIME 20 minutes
TOTAL TIME 40 minutes + 6 hours passive time
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