By Aditi Saraswat
November 20, 2025
Fara is a traditional dish originating from Uttar Pradesh, consisting of rice flour dumplings stuffed with a spiced lentil or daal filling. Steamed and lightly tempered, it is easy on the stomach and extremely satisfying.
For dough: 1 cup rice flour ½ tsp salt 1 tsp oil Warm water – as required For stuffing: ½ cup (soaked 3–4 hours) chana dal 1–2, chopped green chilli 1 tsp, grated ginger ½ tsp cumin seeds Coriander leaves Salt to taste ¼ tsp red chilli powder ¼ tsp garam masala
Soak ½ cup of chana dal for about 3 to 4 hours. Drain the water and coarsely grind the mixture with green chilli, ginger, mild spices, coriander, and salt, without adding any additional water.
In a bowl, prepare the dough by mixing 1 cup rice flour, salt, and 1 tsp oil. Knead the dough by slowly adding warm water.
Divide the dough into small balls. Roll each one into an oval disc and place a spoonful of dal filling in the centre, leaving the edges free for closing.
Fold the disc over, filling just like the gujiya. Press and seal edges tightly, shaping them into long dumplings so stuffing does not spill out while steaming.
Arrange the faras in a greased steamer plate. Steam them on medium flame for about 12–15 minutes until firm and cooked thoroughly.
If you want to fry it, in a pan, heat 1–2 tbsp oil or ghee and splutter mustard seeds and curry leaves. Toss steamed faras in it and serve hot.