UP Style Fara Recipe | Traditional Rice Flour & Lentil Fara

How to Make UP Style Fara Recipe

This UP Style Fara Recipe is a traditional dish made with rice flour and a flavorful lentil filling. The Fara is first steamed. You can enjoy it at this stage or fry it in ghee for extra flavor.

Start with about 200 g of urad dal. Add approximately 150 g of chana dal.

Mix both lentils well. Add enough water and soak them for 7–8 hours.

The lentils will become soft after soaking. Wash them three or four times with clean water.

Pulses and legumes can contribute protein and micronutrients to the diet. For more information, you can read the official ICMR-NIN Dietary Guidelines for Indians.

Prepare the Lentil Filling

Add the soaked lentils to a mixer grinder. Grind them in small batches.

Do not add water while grinding. The lentil mixture needs to remain thick.

Next, take 10–12 garlic cloves. Add 5–6 green chilies and some fresh coriander.

Grind these ingredients into a fine paste. Add the paste to the ground lentils.

Season with salt. Add ½ teaspoon of asafoetida. Finally, add some finely chopped coriander.

Mix everything thoroughly. Your spicy lentil filling is ready.

Prepare the Rice Flour Dough

Take 500 g of rice flour. Sift it well before preparing the dough.

Gradually add water. Knead it into a very soft dough.

Grease your hands with a little oil. Divide the dough into small portions.

Flatten each portion into a small disc. Place some lentil filling in the center.

Fold the disc over the filling. Press the edges firmly to seal it.

Prepare all the Fara in the same way.

Steam the Fara

Add about two glasses of water to a large pot. Bring the water to a boil.

Place a perforated steaming plate over it. Grease the plate with a little oil.

Arrange the Fara on the plate. Leave some space between each piece.

Cover and steam for 5–7 minutes.

Cut one piece and check the filling. If it still looks undercooked, steam for another 2–3 minutes.

For more homemade vegetarian dishes, explore our vegetarian recipes.

Make Roasted Tomato Chutney

Roast two tomatoes until properly cooked. Remove their skins.

Add 2–3 green chilies. Then add two garlic cloves and some fresh coriander.

Season with salt. Grind everything into a fine chutney.

The quick roasted tomato chutney is now ready.

Fry the Steamed Fara

You can eat the Fara directly after steaming. However, frying adds another layer of flavor.

Heat two tablespoons of ghee in a pan.

Add approximately ¼ teaspoon cumin seeds. Add two chopped green chilies and a little salt.

Now add the steamed Fara. Toss them gently with a spatula.

Fry for about 3–4 minutes. Serve the hot Fara with freshly prepared tomato chutney.