• Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 50m

A delicious snack for anytime of the day which is commonly enjoyed by people of the Indian states of UP & Bihar in any season.


  • 250 gms Rice Flour
  • 250 gms Gram Glour
  • Paste of 4 Green Chilies
  • 1 tsp Garlic Paste
  • ½ tsp Celery Seeds (ajwain)
  • ½ tsp Turmeric Powder
  • ½ tsp Refined Oil
  • Salt to taste
  • Warm Water


Step 1

Soak Chana Daal in water. After 2 hours, drain the water and remove the daal into a bowl. Add the chili paste and garlic paste with the daal, and grind it well in a grinder. Remove the paste into a bowl. Add the celery seeds, turmeric powder and salt. Mix them well and keep the daal mixture paste aside.

Step 2

Take the Rice Flour and make a dough by adding luke warm water. Roll the dough into small balls and make them flat using rolling pin (like small pooris of 3-4 mm thickness).

Step 3

Add the daal mixture on half portion of the flat poori and fold the other half side to make patties

Step 4

In a Steamer, add 1 liter of water. Heat it for 5 minutes for steam formation. Use the steamer plate attachment to put the freshly prepared rice dough patties. You can also grease the plate with little bit of oil for easy removal of patties after cooking. Cover the steamer and steam cook for 30 minutes.

Step 5

After 30 minutes, remove the Farra into a serving plate, and cut them into slices. Serve with Dhaniya Chutney and Tomato Sauce.

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