Farra

Ingredients

• 1 cup rice flour
• 1 teaspoon ghee + for greasing
• Salt to taste
• Oil for greasing
• Stuffing
• ½ cup split Bengal gram (chana dal), soaked for 6-7 hours and drained    
• ½ cup split skinless black gram (dhuli urad dal), soaked for 6-7 hours and drained
• 2-3 green chillies
• 3-4 garlic cloves
• 1 inch ginger, roughly chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala powder
• ½ teaspoon turmeric powder
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon coriander powder
• 2 tablespoons chopped fresh coriander leaves
• Green chutney to serve
• Tempering
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1½ tablespoons chopped fresh coriander leaves + for garnish

Method

1. Heat 1 cup water in a deep pan, add ghee and let the mixture come to a boil. Add salt and rice flour and mix well. Switch the heat off, cover the pan and set aside for 5 minutes.
2. Transfer the mixture into a large parat and knead to a soft and smooth with your hands while the mixture is still warm. Cover with a damp muslin cloth to avoid the dough from drying out.
3. To make the stuffing, put the Bengal gram, split skinless black gram, green chillies, garlic, ginger, cumin seeds and salt in a mixer jar and grind to a coarse paste. 
4. Transfer the paste into a large plate, add garam masala powder, turmeric powder, asafoetida, coriander powder and coriander leaves and mix till well combined. 
5. Take a small portion of the dough and shape it into a ball. Grease the worktop with some oil, place the dough ball on it and roll it into a small disc. Cut out a roundel with a cookie cutter. Place a generous portion of the stuffing in the centre and fold in half. Lightly press to spread the stuffing evenly. This is a fara. Similarly make more faras.
6. Heat sufficient water in a steamer. Grease a steamer basket with some ghee and place the faras in it, place the basket in the steamer, cover with a lid and steam for 10 minutes.
7. Arrange the faras on a serving plate and serve warm with green chutney. 
8. You can also temper the faras. For that, cut each fara into half.
9. Heat ghee in a non-stick pan. Add mustard seeds and cumin seeds and cook for a few seconds.
10. Add red chilli powder, turmeric powder, coriander powder and coriander leaves and mix well. Cook for a few seconds.
11. Add the halved faras and toss well. Cook for 1 minute.
12. Transfer into a serving bowl. Garnish with coriander leaves and serve.