Chhattisgarhi Faraa Steamed Rice Dumpling Savoury

Method

1. 1

   Make the chana dal filling: Drain soaked chana dal completely. Place in a mixer with ginger paste, green chilli, turmeric, red chilli powder, cumin seeds and salt. Grind in 4 to 5 short pulses until a coarse, crumbly paste forms — not smooth. The coarse texture is important. Divide into 10 to 12 equal portions.

2. 2

   Make the rice flour dough: Place 2 cups rice flour and salt in a bowl. Pour 1.5 cups hot water gradually while mixing vigorously with a spoon. Once cool enough to handle, knead for 2 to 3 minutes until smooth and pliable. Keep covered with a damp cloth.

3. 3

   Divide the dough: Divide the rice flour dough into 10 to 12 equal portions matching the number of filling portions.

4. 4

   Flatten each dough portion: Take one rice flour portion. Place between wet palms. Press into a flat disc about 8 cm wide — use wet fingers to thin the edges while keeping the centre slightly thicker.

5. 5

   Fill and seal: Place one portion of chana dal filling in the centre of the disc. Bring the edges up around the filling and pinch firmly to seal — shape into a half-moon or round bundle. Smooth the outside gently with wet fingers.

6. 6

   Prepare the steamer: Fill a steamer pot with water. Bring to a boil. Grease the steamer tray with oil or line with a banana leaf.

7. 7

   Arrange faraa in steamer: Place the shaped faraa in a single layer on the greased steamer tray with a small gap between each one.

8. 8

   Steam for 15 to 18 minutes: Cover tightly and steam on medium-high heat for 15 to 18 minutes. Test with a toothpick — it should come out clean.

9. 9

   Make the finishing tempering: Heat 1 tbsp oil in a small pan. Add mustard seeds — wait to pop. Add curry leaves — crackle. Pour over the steamed faraa.

10. 10

    Serve: Serve warm with green chutney or tamarind chutney. The outer rice shell should be firm and slightly translucent, the filling inside fragrant and cooked through.

11. 11

    Note: Faraa is the umbrella term in Chhattisgarh for all steamed rice preparations — both sweet and savoury. The savoury version with chana dal filling is the most common everyday preparation. It is made for breakfast, as a between-meal snack and packed as a travel meal because it stays good for several hours without refrigeration. Faraa is particularly associated with the Chhath Puja celebrations in Chhattisgarh when it is made in large quantities as an offering.