You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
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.
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.
categories; gulgula (bobra), bidiya, dhoodh fara, bafauli, kusli, balooshahi and khurmi fall in sweet categories.
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 to was this one. I liked the way she has talked about Chhattisgarh and the awesome cuisine.
|Fara(Phara) Chattisgarh Cuisine|
Indian State: Chattisgarh
Recipe Source: http://chhattisgarh-recipes.jsbcom.com/
- 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
- 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.
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