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Photo of Rice flour farre by prachi srivastava at BetterButter

Rice flour farre

prachi srivastava
240 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Rice flour farre RECIPE

Farre....a very traditional recipe, though not prepared very often these days. my naani used to prepare this with new rice during karwachauth and it was amongst many delicacies being cooked on the festival.I totally love this recipe and the simplicity it carries in its taste.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • UP
  • Boiling
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. Rice Flour 2 cups
  2. soaked chana daal 1 cup
  3. Cloves 4-5
  4. Black peppercorns 8
  5. Badi elaichi 1
  6. chopped coriander 2 teaspoons
  7. Chopped green chilli 1
  8. lukewarm water 2 make rice dough
  9. Salt to taste
  10. oil for sauteeing
  11. butter paper or thick transparent plastic sheet 2 nos
  12. For tempering
  13. fresh kadi leaves 10 nos
  14. cumin seeds 1/ 2 teaspoon
  15. mustard seeds 1/ 2 teaspoon


  1. firstly soak the chana dal for 4 hours and then grind it little coarse( not too much). grind into a thick paste( add very little water if needed for grinding)
  2. take rice flour in a bowl and add just a pinch or two of salt. mix and knead a dough using lukewarm water. dough should be soft but not very sticky.
  3. coat the surface of dough with some oil and cover it and let it rest for about 10 mins.
  4. crush black peppercorns, cloves and badi elaichi to a fine powder.
  5. add the spices powder, chopped coriander and choppes chillies into the chana dal paste.
  6. in a pan or kadhai boil 6- 7 cups of water and add a pinch of salt to it.
  7. add salt to the chana dal mixture.
  8. brush some oil on both the sheets of butter paper or thick transparent polythene sheet.( i took polythene sheet)
  9. take a small ball of rice dough and put it between the two sheets and flatten it pressing very lightly outwards to the size of a poori.
  10. lift away the upper sheet and put 1/2 teaspoon of the chana daal stuffing into the centre of the poori and and with the lower sheet only folding it into half to make the shape of a ghujiya and pressing through poythene seal the edges just like edges of ghujiya are sealed ( little tricky but easy when practiced)
  11. take off the sheet and lift it very gently and slide it into the hot boiling water.
  12. once cooked, it will automatically float and come on the top of the boiling water
  13. once floated, let it stay in the boiling water only for another 2 minutes on medium flame.
  14. take the farre out of the water and allow to cool
  15. cut them in pieces.
  16. in a frying pan, put some oil and when hot crackle cumin seeds, mustard seeds and kadi leaves in to it. add a pinch of salt and put the farre pieces into it and saute on low flame till crispy.
  17. serve hot with any chutney of your choice.

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Mani Kaur
Mani Kaur   Oct-26-2018


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