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

By Megha Agrawal  |  25th Nov 2015  |  
4.6 from 5 reviews Rate It!
  • Farra- The Traditional Dish of Bihar, How to make Farra- The Traditional Dish of Bihar
Farra- The Traditional Dish of Biharby Megha Agrawal
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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.

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 (5)

Shivani Pawar8 months ago

Will definitely try this healthy recipe :blush::ok_hand:

Jayanthi Prakash2 years ago

It is called as khara kadabbu in karnataka. ,as done in the same way

Nidhi Kishore2 years ago


Atul Gupta3 years ago

This dish is better known as pitha.

Prasnna Rawat3 years ago

nice fish

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