Farra- The Traditional Dish of Bihar | How to make Farra- The Traditional Dish of Bihar

4.5 from 4 reviews
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By Megha Agrawal
Created on 25th Nov 2015
  • Farra- The Traditional Dish of Bihar, How to make Farra- The Traditional Dish of Bihar
Farra- The Traditional Dish of Biharby Megha Agrawal
  • Farra- The Traditional Dish of Bihar | How to make Farra- The Traditional Dish of Bihar (47 likes)

  • 4 reviews
    Rate It!
  • By Megha Agrawal
    Created on 25th Nov 2015

About Farra- The Traditional Dish of Bihar

It’s a regional dish of Bihar that has been passed on from mom to daughters. It’s made of soaked rice and chana dal (bengal gram). Since it’s steamed, with just a few drops of oil, this makes the dish alot healthier.

Farra- The Traditional Dish of Bihar, a deliciously finger licking recipe to treat your family and friends. This recipe of Farra- The Traditional Dish of Bihar by Megha Agrawal will definitely help you in its preparation. The Farra- The Traditional Dish of Bihar can be prepared within few minutes. The time taken for cooking Farra- The Traditional Dish of Bihar is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Farra- The Traditional Dish of Bihar step by step. The detailed explanation makes Farra- The Traditional Dish of Bihar so simple and easy that even beginners can try it out. The recipe for Farra- The Traditional Dish of Bihar can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Farra- The Traditional Dish of Bihar from BetterButter.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Farra- The Traditional Dish of Bihar

Ingredients to make Farra- The Traditional Dish of Bihar

  • Rice: 1 cup
  • Oil: 1 tbsp
  • Chana dal (bengal gram spilt): 1 cup
  • Fresh ginger: 1 inch piece
  • Green chillies: 5
  • Jeera (cumin seeds): 1 teaspoon
  • Salt as per taste ( I used 1/2 tbsp )
  • Red chili powder: 1 teaspoon
  • Hing (Asafoetida): ½ teaspoon
  • Turmeric: 1 teaspoon
  • Amchur powder (Dried Mango powder): 1 tablespoon

How to make Farra- The Traditional Dish of Bihar

  1. Wash and soak the rice and dal separately for 2 hours.
  2. Grind the rice in to a fine smooth paste, a little water can be added. (Check the first picture in the collage to get an idea about the consistency of the batter. ) Keep this batter aside.
  3. Combine the fresh ginger, green chili, soaked chana dal and make a coarse paste. Add very little water, a thick paste is desired. ( Note that it's alright if a few dal pieces remain while making the paste.)
  4. Add spices into the dal paste and mix it well. Take heave bottom wok and transfer the rice batter into it. Keep the flame low and stir continuously.
  5. Water starts evaporating and the batter gets collected as you can see in the images. Add 1 table spoon of oil, as this will help it from sticking.
  6. Let some steam escape, then apply some oil on your palms and start kneading the dough just like you do while making chapattis. It will result into a soft dough as seen in the fourth image.
  7. Cover and let the dough rest for 2 minutes, then divide the dough into small rounds. It will result into 10-11 rounds.
  8. Apply a little oil on the surface to make it greasy, with the help of a rolling pin roll it to make thin small round rotis. The pressure of hand should be very gentle or the dough will stick to the surface.
  9. Spread the filling on the roti and fold to join the two sides.
  10. After filling all the farras, grease the steamer plate and arrange in it, Steam for 15 minutes.
  11. Serve it hot with any desired sabzi and chutney.
My Tip: I have served this dish with potato-tomato-beetroot sabzi and green coriander chutney. Any potato gravy sabzi will blend well with farra.

Reviews for Farra- The Traditional Dish of Bihar (4)

Jayanthi Prakash8 months ago
It is called as khara kadabbu in karnataka. ,as done in the same way
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Nidhi Kishorea year ago
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Atul Gupta2 years ago
This dish is better known as pitha.
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Prasnna Rawat2 years ago
nice fish
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