By visiting our site, you agree to our privacy policy regarding cookies, tracking statistics, etc.

The Mad Scientists Kitchen logo

menu icon
subscribe
search icon

  • Latest Posts

    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

    Read More

  • Follow Me

    Looking forward to seeing you at
    • ×
    You are here: Home / Bachelor Recipes / Fara(Phara)~Indian State Chhattisgarh

    by [Archana Potdar] · This post may contain affiliate links · Leave a Comment

    Fara(Phara)~Indian State Chhattisgarh

    Fara(Phara)~Chhattisgarh Cuisine

    Fara(Phara) is a deliciacy from Chhattisgarh on our Blogging Marathon journey round India, a state in Central India. Basically, fara is made from rice flour as Chhattisgarh is famous for rice and is a breakfast food.

    There are beliefs that Chhattisgarh takes its name from the 36 pillars of Chhatishgarhin Devi temple (chhattis means "36" and garh means "fort")  or that it is the corrupted form of Chedisgarh which means Raj or "Empire of the Chedis" (Kalchuri Dynasty).
    The state's northern and southern parts of the state are hilly, while the central part is a fertile plain. The central part of
    the state lies in the fertile upper basin of the Mahanadi River and its tributaries. This area has extensive rice cultivation. The rivers make The State of Chhattisgarh is known as the rice bowl of Central India and has a rich tradition of food culture.
    Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaaji, chowlai bhaji, chech bhaji, kaanda bhaji, kochai atta, kohda and bohar bhaji. Badi and Bijori are optional food
    categories; gulgula (bobra), bidiya, dhoodh fara, bafauli, kusli, balooshahi and khurmi fall in sweet categories.
    Some famous breakfast dishes made out of rice & rice flour include fara/muthiya (rice rolls in white sauce), angakar roti, chousera roti (rice puri's), etc. One of the common meal had during the scorching summer is Bore Baasi (literally means dipped rice from last cooked meal) which mainly consists of cooked rice dipped water/dahi/buttermilk. It is mostly accompanied by a pickle and raw onion. It helps maintain the water levels in the body, keeping it cool and hydrated
    during the hot and arid summer days.

    The tribal and village population enjoys delicacy brew made of small, creamy white fruit of a local tree called Mahuwa.

    During my search for cuisine from Chhattisgarh, I landed on many sites but one that I kept coming back not available anymore. I liked the way she has talked about Chhattisgarh and the awesome cuisine.

    Fara(Phara) Chattisgarh Cuisine

    Fara (phara)

    Indian State: Chattisgarh
    Recipe Source: http://chhattisgarh-recipes.jsbcom.com/
    Ingredients:

    • 1 cup rice flour
    • 1 ½ cups water
    • 3 tblspns+¼ teaspoon of oil+ extra for oiling your palms
    • 1 tblspn til/ sesame seeds
    • 2 green chillies, crushed
    • 1 teaspoon garlic paste+ dhania/ green coriander paste
    • Salt
    Method:
    • Boil the water with salt and ¼ teaspoon oil.
    • Once the water boils switch off the gas and add the rice flour. Stir and set aside. The flour will be lumpy and some places you will see the rice flour. That’s okay. Cover and with a lid and set aside.
    • In a kadhai/wok add the sesame seed as and roast them till reddish. Set aside on a plate to cool.
    • The rice flour will now be cooler. Remove it in a plate or bowl oil your hands and make small sticks or rolls of the flour.
    • Once the sticks are made, in the kadhai/wok heat oil add the til/ sesame seeds, green chillies and the garlic and coriander paste.
    • Stir when you get a nice aroma add ½ cup of water check seasonings and bring to a boil.
    • Once the water starts boiling add the rice sticks, cover and boil for about 5 minutes.
    • After about 5 minutes open the pan and let it cook for another 2-3 minutes.
    • Traditionally Fara is served garnished with dhania/coriander leaves but my girls garnished it with tamarind chutney. Me I enjoyed it with Bimbli Pickle.

    Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

    Photobucket

    .

    More Bachelor Recipes

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

      Your comments, feedback are something I look forward to. So do comment and share with family and friends.

      Your email address will not be published. Required fields are marked *

    1. I was almost going to make these as well Archana..you have got the dish so well..

      Reply

    2. It looks lite and healthy ! Must be delicious ...

      Reply

    3. Love this savory version kozhukattai..Most of the recipes are similar with slight changes...

      Reply

    4. New recipe Archana.Bookmarked it to try...

      Reply

    5. That's a lovely dish..I tried too but somehow I did not post it..the pics were bad..and you have made it do well feel like taking a bite.

      Reply

    6. wonder where i was researching not having found such beautiful recipes..this looks so easy to make and very similar to what i make from gujarathi cuisine

      Reply

    7. Wow, very different and delicious dish, faraphara is just inviting me.

      Reply

    8. Very interesting recipe, I thought it was a tuber not rice flour. Looks pretty good.

      Reply

    9. Phara looks different!!! sounds interesting dear!!!

      Reply

    10. When I first saw the picture elsewhere, I thought it would be another version of dhokla! Good one!

      Reply

    11. Same pinch ! I mafe this too, although a lil differently .. Looks yum

      Reply

    12. fara looks a nice and easy recipe. nicely made

      Reply

    13. Delicious looking Fara Archana. It looks so much like kozhukattai...

      Reply

    14. so much like the kozhukattai we make here!!! fara looks so nice!!

      Reply

    15. That is a very interesting dish. Looks delicious.

      Reply

    16. I also saw this recipe and was debating between this and kusli...Finally kusli won the battle in my house. Looks so tempting!

      Reply

    17. This sounds like a nice snack. I am liking all those green chilies dhania that went into that paste & the fara..

      Reply

    18. yummy and healthy snack

      Reply

    19. That is one delicious and a healthy snack!!! Imli chutney topping sounds too good!!!

      Reply

    20. Sounds healthy and delicious one..

      Reply

    21. Temping fara's.. Almost tried making them but at last min. changed to kadhi.. Love to make them soon.

      Reply

    22. Looks delicious and is healthy. I was trying to figure out what vegetable went into the dish until I saw the recipe. It looks like the Tamilian kozhukattai.

      Reply

    Sharing is Caring

    Help spread the word. You're awesome for doing it!

    If you have liked this content? Subscribe!

    Sign up for the newsletter & get content you like in your mailbox!

    No thanks.
    Sign Me Up!