Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
Fara(Phara)~Indian State Chhattisgarh
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| 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.
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.
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.
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.
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| 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.
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Srivalli says
I was almost going to make these as well Archana..you have got the dish so well..
Sapana Behl says
It looks lite and healthy ! Must be delicious …
Saraswathi Tharagaram says
Love this savory version kozhukattai..Most of the recipes are similar with slight changes…
Padmajha PJ says
New recipe Archana.Bookmarked it to try…
vaishali sabnani says
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.
The Pumpkin Farm says
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
Priya Suresh says
Wow, very different and delicious dish, faraphara is just inviting me.
Varadas Kitchen says
Very interesting recipe, I thought it was a tuber not rice flour. Looks pretty good.
Farin Ahmed says
Phara looks different!!! sounds interesting dear!!!
Harini-Jaya R says
When I first saw the picture elsewhere, I thought it would be another version of dhokla! Good one!
Kalyani says
Same pinch ! I mafe this too, although a lil differently .. Looks yum
Jayanthi Padmanabhan says
fara looks a nice and easy recipe. nicely made
Gayathri Kumar says
Delicious looking Fara Archana. It looks so much like kozhukattai…
Nivedhanams Sowmya says
so much like the kozhukattai we make here!!! fara looks so nice!!
Pavani N says
That is a very interesting dish. Looks delicious.
Sandhya Ramakrishnan says
I also saw this recipe and was debating between this and kusli…Finally kusli won the battle in my house. Looks so tempting!
Usha says
This sounds like a nice snack. I am liking all those green chilies dhania that went into that paste & the fara..
Chef Mireille says
yummy and healthy snack
Priya Srinivasan says
That is one delicious and a healthy snack!!! Imli chutney topping sounds too good!!!
Nalini's Kitchen says
Sounds healthy and delicious one..
Sreevalli E says
Temping fara's.. Almost tried making them but at last min. changed to kadhi.. Love to make them soon.
Suma Gandlur says
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.