Name: Farra- The Traditional Dish of Bihar recipe by Megha Agrawal at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

ABOUT Farra- The Traditional Dish of Bihar RECIPE

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.

Ingredients Serving: 4

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

Instructions

Wash and soak the rice and dal separately for 2 hours.
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.
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.)
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.
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.
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.
Cover and let the dough rest for 2 minutes, then divide the dough into small rounds. It will result into 10-11 rounds.
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.
Spread the filling on the roti and fold to join the two sides.
After filling all the farras, grease the steamer plate and arrange in it, Steam for 15 minutes.
Serve it hot with any desired sabzi and chutney.

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