For the outer rice covering-Combine water, salt and oil in a kadhai, add the rice flour gradually, while stirring continuously, mix well to avoid lumps. Cover with a lid and let it cook for 2 minutes.
Take it off the flame and keep aside covered for 5 minutes.
Remove the dough like rice mixture from the kadhai and knead well.
Add some rice flour if the dough is moist and sticky and if the dough is stiff add a little hot water.
Grease your hands with a little oil and knead to a smooth and pliable dough.
Cover the dough with a moist cloth and let it rest for 15 minutes.
In a separate bowl mix all ingredients of the chana dal filling.
In broad pan add enough water and bring to a boil.
Put a strainer or a perforated plate on the pan.
Divide the rice flour dough into small balls and roll each of them into 3" diameter circles.
Place a teaspoon of the chana dal mixture on the circle and fold them into halves to form a semicircle and seal the edges well.
Slowly arrange the dumplings on the perforated plate on boiling water and cover with a lid.
Once the faras are cooked , after 5 minutes, take them out and keep aside.
For the tempering - Heat oil in a pan, add the mustard seeds and cumin seeds.
When the seeds crackle add the curry leaves and asafoetida.
Add the stuffed and steamed faras to the tempering and season it with salt, lemon juice and sugar.
Garnish with chopped coriander and serve immediately with chutney and a cup of hot tea.
