Chhattisgarhi Farra Steamed Rice Dumpling Savoury

Ingredients

• For the outer covering:
• 2 cups rice flour
• 1.5 cups water — hot
• A pinch of salt
• For the savoury filling:
• 1/2 cup chana dal (split Bengal gram) — soaked 1 hour and drained
• 2 green chillies — finely chopped
• 1 tsp ginger — grated
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• Salt to taste
• 1 tsp oil

Method

1. Make the chana dal filling: The filling is made from soaked but uncooked chana dal — the steaming process cooks both the outer covering and the filling simultaneously. Soak 1/2 cup chana dal for 1 hour. Drain. Coarsely grind the soaked dal in a blender using just 1 tbsp water — it should be coarsely ground, not a smooth paste. Mix with finely chopped green chillies, grated ginger, cumin seeds, turmeric, salt and 1 tsp oil. The filling should be fairly dry.
2. Make rice flour dough: Bring 1.5 cups water to a boil. Add a pinch of salt. Pour the boiling water over 2 cups rice flour while stirring with a spoon. Mix quickly to combine. Once cool enough to handle (about 5 minutes), knead the dough with lightly wet hands for 2 to 3 minutes until smooth.
3. Shape the dough: Divide the warm dough into 12 equal portions. Keep covered with a damp cloth to prevent drying.
4. Shape each farra: Take one portion of dough. Press it flat in your palm into an oval shape about 8 cm long and 5 cm wide, and about 3 mm thick.
5. Add filling: Place 1 tablespoon of the chana dal filling in the centre of the oval.
6. Fold and seal: Fold the oval in half lengthwise, bringing the two edges together. Press and pinch the edges firmly to seal — pinching creates a sealed half-moon shape. Make sure all edges are sealed well to prevent filling from coming out during steaming.
7. Set up steamer: Prepare a steamer with water. Line the steaming rack with a damp cloth or parchment paper.
8. Steam: Arrange the shaped farra on the lined rack with small gaps between them. Cover and steam on medium heat for 15 minutes.
9. Check: The farra are cooked when the outer rice covering has turned translucent and the surface feels firm and cooked through. Insert a toothpick — it should come out clean.
10. Serve: Serve warm with green chutney or tamarind chutney. Farra can be eaten as is or pan-fried in a little oil after steaming for a crispy version.