From Farra To Muthiya: The Best Of Chhattisgarhi Cuisine
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The central Indian state of Chhattisgarh is well-known for its unique and diverse cuisine, which is heavily influenced by the food habits of the tribal communities, the neighbouring states, and the local produce of the region.

Chhattisgarh is known as the "Rice Bowl Of India," and the cuisine is characterised by the use of rice, lentils, locally available herbs, spices like turmeric, and green leafy vegetables like poi bhaji, cholai bhaji, lal bhaji, agadha bhaji, charouta bhaji, and more.

Some of the signature dishes of Chhattisgarh include sabudana ki khichdi, muthiya, bhajiya, farra, and more. Let us take a deep dive into the world of Chhattisgarh cuisine and explore some of the best dishes that the state has to offer.

Sabudana Ki Khichdi

Sabudana ki khichdi is a popular dish that is usually consumed during the fasts observed during festivals and religious occasions by the people of the region. The dish is gluten-free, vegan, and packed with carbohydrates, making it a filling meal that can be enjoyed at any time of the day.

To make Sabudana ki khichdi, the Sabudana pearls are soaked in water for a few hours until they become soft and fluffy. The excess water is drained, and the sabudana is kept aside. In a pan, some oil or ghee is heated, and cumin seeds, chopped green chillies, and crushed peanuts are roasted. Later, diced potatoes are added and cooked until tender, followed by the addition of soaked sabudana along with some salt, sugar, and lemon juice. Everything is mixed well and cooked until the sabudana pearls become translucent.

The dish is usually garnished with fresh coriander leaves and served hot with a side of plain yoghurt or coconut chutney. Sabudana ki khichdi is light, nutritious, and healthy, which makes for a quick and easy meal.


Muthiya is a popular snack and steamed dish that is similar to the famous Gujarati dish with the same name. However, the Chhattisgarh version of Muthiya has a unique flavour profile and is steamed instead of fried, which makes it stand out from the rest.

To make muthiya, a mixture of wheat flour, gram flour, and semolina is prepared, to which grated bottle gourd, grated carrots, chopped onions, ginger, green chillies, and a variety of spices are added. Some common spices used in muthiya include turmeric powder, red chilli powder, cumin seeds, and coriander powder. The ingredients are mixed well, and a small amount of water is added to form a soft and sticky dough.

The dough is then divided into small portions, shaped into cylindrical logs, and steamed in a steamer until they are cooked through. Once cooked, the Muthiya logs are cut into small pieces and then further pan-fried or tempered in hot oil or ghee along with mustard seeds, sesame seeds, and curry leaves until they are golden and crispy.

Muthiya is often served as a snack or breakfast dish and is best enjoyed hot with a side of green chutney or tomato sauce. It is a healthy and delicious dish that is loaded with vegetables and has a unique blend of flavours that makes it a must-try for anyone who loves to explore regional cuisine.


Bhajiya is a type of fritter that is made using a variety of ingredients and is typically deep-fried. Bhajiyas are commonly available street food snacks and are popularly served during weddings, festivals, fairs, and other cultural events. Mirchi (green chillies), aloo (potatoes), cauliflower, onion, and palak (spinach) bhajiyas are some of the popular varieties that are enjoyed in Chhattisgarh.

To make bhajias, a gram flour batter with spices such as cumin, coriander, red chilli powder, and turmeric is made. The sliced potatoes, cauliflower, onion, or whole spinach leaves are coated in this batter and deep-fried in oil until crispy and golden brown.

However, for the green chilli bhajiyas, the green chillies are cored and stuffed with a mixture of gram flour, salt, turmeric, and other spices before coating them in the gram flour batter to be deep-fried in oil. They are best served hot with chutney or sauce.


Farra, also known as Faraa or Farah, is a traditional Chhattisgarh snack or breakfast item. It is a type of dumpling made with a dough that includes rice flour, wheat flour, or a combination of both, mixed with spices, herbs, and other flavourings. The dough is then shaped into small balls or elongated pieces and steamed or boiled until cooked.

The filling of faraa can vary depending on personal preference and regional differences, but it typically consists of mashed boiled potatoes mixed with a variety of spices and herbs, such as cumin, coriander, chilli powder, and ginger. Some variations of faraa also include stuffing made with chana dal or peas. The dish is often served with green chutney, tamarind chutney, or tomato sauce for dipping.


Aamat is a traditional dish and a type of curry that is made with a variety of lentils, such as chana dal (split Bengal gram), urad dal (split black gram), and moong dal (split yellow gram), and a souring agent like tamarind or raw mango.

The lentils are first cooked until they are soft and then mixed with a spicy tomato-onion gravy that is flavoured with a blend of aromatic spices, including coriander, cumin, mustard seeds, and fenugreek. The souring agent adds a tangy flavour to the dish, which is balanced out with a little bit of jaggery or sugar for sweetness.

Aamat is typically served with steamed rice or roti, a type of Indian flatbread, and garnished with fresh cilantro. It is a popular dish in Chhattisgarh cuisine and is often served during special occasions and festivals such as weddings and diwali.


Chilla is a savoury pancake-like dish that is popular in the Chhattisgarh region of central India. It is made with a batter that is made from rice flour, urad dal (split black lentils), and spices such as cumin, coriander, and ginger. The batter is mixed with water to create a thin consistency and is then poured onto a hot griddle or tawa, where it is cooked until golden brown on both sides.

The Chhattisgarh Chilla is usually served with a side of chutney or a spicy curry and can be eaten as a snack or as a meal. It is a healthy and nutritious dish, as it is low in fat and high in protein and carbohydrates. In Chhattisgarh, this dish is a common street food and can be found at local food stalls and restaurants. It is also a popular dish to make at home, as it is easy to prepare and requires minimal ingredients.


Tilgur is a popular winter delicacy in Chhattisgarh cuisine that is made with sesame seeds (til) and jaggery (gur). It is a traditional sweet that is usually prepared during Makar Sankranti, which marks the beginning of the harvest season in India. To make tilgur, the sesame seeds are roasted until golden brown and then mixed with jaggery syrup to form a sticky and sweet mixture.

This mixture is then rolled into small balls or flattened into discs and allowed to cool and harden. Tilgur has a nutty and slightly sweet flavour and is rich in essential nutrients such as iron, calcium, and magnesium. It is a popular snack that is usually consumed with tea or coffee during the winter months. Tilgur is also believed to have medicinal properties and is often consumed as a remedy for colds and coughs.


Khurma is a popular sweet dish from Chhattisgarh that is made using condensed milk, vermicelli, and sugar syrup. The dish is often prepared during festivals and special occasions, like weddings and festivals. To prepare the dish, the vermicelli is first roasted in ghee until it turns golden brown. Then, condensed milk and water are added to the vermicelli and cooked until it becomes thick and creamy.

In a separate pan, sugar is heated with water to make a sugar syrup, which is then added to the vermicelli mixture. The dish is then garnished with nuts like almonds, cashews, and pistachios to add crunch and flavour. Khurma has a rich, creamy, and sweet taste that is sure to satisfy any sweet tooth. It is often served cold, making it a refreshing dessert to enjoy after a heavy meal.


Bafauri is a popular snack or appetiser that is made using gram flour or besan and is often served during special occasions, festivals or as an evening snack. To make bafauri, gram flour is mixed with spices such as turmeric, red chilli powder, cumin seeds, coriander leaves, and salt.

The mixture is then kneaded with water to form a dough, which is then rolled into small balls or flattened discs. These balls or discs are then steamed. Bafauri is often served with green chutney or ketchup and is a healthy and delicious snack that can be enjoyed by people of all ages.

Dubki Kadi

Dubki kadi is a traditional dish from the state of Chhattisgarh in India. It is a spicy and tangy curry made with a mixture of besan (gram flour), spices, and sour yoghurt. The dish is known for its thin consistency and is often eaten with steamed rice or khichdi.

To make dubki kadi, besan is mixed with sour yoghurt and water to create a thin, smooth mixture. This mixture is then cooked with a variety of spices such as cumin, coriander, turmeric, and red chilli powder. Pakodas, or gram flour fritters, are added to the gravy, similar to kadhi pakoda. But other variations include arbi kadhi, bhindi kadhi, etc. that replace pakoda with vegetables.

The name "dubki" refers to the technique used to make this dish, which involves quickly dipping and lifting the spoon in and out of the curry to create a frothy texture. This technique gives the dish its thin consistency and is said to enhance the flavours of the spices.

Bore Baasi

Bore Baasi is a traditional and popular dish from the state of Chhattisgarh, India. It is a vegetarian dish that is made with steamed rice cakes called bore that are served with a spicy lentil curry called baasi.

To prepare bore, rice flour is mixed with hot water and kneaded into a soft dough. Small balls of dough are then shaped into cylindrical or round shapes and steamed until cooked. Once the rice cakes are ready, they are served with a lentil curry called "baasi," which is made by cooking split yellow pigeon peas with spices like cumin, coriander, turmeric, and red chilli powder. The lentil curry is thick and flavourful, with a spicy and tangy taste that complements the mild and fluffy rice cakes.

Bore Baasi is typically eaten for breakfast or as a snack, and it is often accompanied by chutney or pickle for added flavour. It is a simple yet delicious dish that is beloved by the people of Chhattisgarh and is a great representation of the state's rich culinary traditions.