Rice Chana Dal Fara

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Rice Chana Dal Fara


Rice Chana Dal Fara is a great Traditional Indian food and Heirloom recipes of eastern UP and Varanasi

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 6
  • For The Outer Rice Covering - 1 cup rice flour (chawal ka atta)

  • 1/2 cup water

  • 1/4 teaspoon salt or to taste

  • 1 teaspoon refined oil

  • 2 glasses of water to cook

  • For The Stuffing-3/4 cup chana dal (split bengal gram) soaked and ground coarsely

  • 1 teaspoon chopped ginger (adrak)

  • 2 Teaspoon chopped green chillies

  • 1/2 teaspoon salt or to taste

  • 1 tablespoon finely chopped coriander leaves (dhania)

  • 1 teaspoon coriander (dhania) powder

  • 1/2 teaspoon turmeric powder (haldi)

  • 1 teaspoon red chilli powder

  • For The Tempering - 2 teaspoon oil

  • 1/2 teaspoon mustard seeds ( rai / sarson)

  • 1 teaspoon cumin seeds (jeera)

  • 2 pinch of asafoetida (hing)

  • 8-10 curry leaves (kadi patta)

  • 1 teaspoon lemon juice

  • 1/2 teaspoon sugar

  • 1 tablespoon finely chopped coriander (dhania) for the garnish

  • To serve- 1 tablespoon green chutney

  • 1 tablespoon Tamarind chutney


  • 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.