Entree: India – Chhattisgarh – फरा ➤ Faraa (Steamed savory rice dumplings typical of Chhattisgarh)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) fine rice flour
- 1 1/4 cups (300 ml) boiling water
- 2 tbsp (30 ml) vegetable oil, plus extra for greasing
- 1 small onion, finely chopped (about 2 1/2 oz (70 g))
- 1 tsp (5 g) cumin seeds, lightly toasted
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 g) roasted sesame seeds
- 2 tbsp (30 g) fresh chopped cilantro
- 2 green chilies, finely chopped (approx. 0.35 oz (10 g))
- 1 tbsp (15 ml) ghee for serving (optional)
- Banana leaves for lining steamer (optional)
- For green chutney: 1 cup (25 g) fresh cilantro leaves, 1 tbsp (15 ml) lemon juice, 1 small green chili, 1/4 tsp (1.5 g) salt, 2 tbsp (30 ml) water; blend to a coarse paste

Show original ingredient measurements

- 2 cups (240 g) fine rice flour
- 1 1/4 cups (300 ml) boiling water
- 2 tbsp (30 ml) vegetable oil, plus extra for greasing
- 1 small onion, finely chopped (about 70 g)
- 1 tsp (5 g) cumin seeds, lightly toasted
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 g) roasted sesame seeds
- 2 tbsp (30 g) fresh chopped cilantro
- 2 green chilies, finely chopped (approx. 10 g)
- 1 tbsp (15 ml) ghee for serving (optional)
- Banana leaves for lining steamer (optional)
- For green chutney: 1 cup (25 g) fresh cilantro leaves, 1 tbsp (15 ml) lemon juice, 1 small green chili, 1/4 tsp (1.5 g) salt, 2 tbsp (30 ml) water; blend to a coarse paste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare filling/dough base: in a large bowl combine 2 cups (240 g) rice flour, 1 tsp (5 g) toasted cumin seeds, 1/2 tsp (2.5 g) turmeric, 1 tsp (5 g) salt, 2 tbsp (30 g) roasted sesame seeds, 1 small (2 1/2 oz (70 g)) finely chopped onion, 2 green chilies (0.35 oz (10 g)) and 2 tbsp (30 g) chopped cilantro.
2. Make dough: pour 1 1/4 cups (300 ml) boiling water into the dry mixture in a steady stream, stirring with a wooden spoon until it comes together. Add 2 tbsp (30 ml) vegetable oil and knead briefly while still warm into a smooth, pliable dough; let rest 5 minutes.
3. Shape faraa: grease your hands lightly and take golf-ball-sized portions of dough. Roll into smooth ovals or flattened logs about 2–3 inches (5–7 cm) long. If using banana leaves, cut squares and grease lightly.
4. Steam: arrange faraa in a single layer in a steamer lined with greased banana leaves or parchment, leaving space between pieces. Steam over boiling water for 12–15 minutes until set and slightly translucent.
5. Finish and serve: remove steamed faraa and brush or toss with 1 tbsp (15 ml) ghee and an extra sprinkle of roasted sesame seeds. Serve hot with the green chutney or with dal and a spoonful of ghee for a regional meal.

1. Prepare filling/dough base: in a large bowl combine 2 cups (240 g) rice flour, 1 tsp (5 g) toasted cumin seeds, 1/2 tsp (2.5 g) turmeric, 1 tsp (5 g) salt, 2 tbsp (30 g) roasted sesame seeds, 1 small (70 g) finely chopped onion, 2 green chilies (10 g) and 2 tbsp (30 g) chopped cilantro.
2. Make dough: pour 1 1/4 cups (300 ml) boiling water into the dry mixture in a steady stream, stirring with a wooden spoon until it comes together. Add 2 tbsp (30 ml) vegetable oil and knead briefly while still warm into a smooth, pliable dough; let rest 5 minutes.
3. Shape faraa: grease your hands lightly and take golf-ball-sized portions of dough. Roll into smooth ovals or flattened logs about 2–3 inches (5–7 cm) long. If using banana leaves, cut squares and grease lightly.
4. Steam: arrange faraa in a single layer in a steamer lined with greased banana leaves or parchment, leaving space between pieces. Steam over boiling water for 12–15 minutes until set and slightly translucent.
5. Finish and serve: remove steamed faraa and brush or toss with 1 tbsp (15 ml) ghee and an extra sprinkle of roasted sesame seeds. Serve hot with the green chutney or with dal and a spoonful of ghee for a regional meal.