Chawal ke Steam Fare Recipe

Chawal ke Steam Fare Recipe

40 Mins
5-6 People
5 - 6 Hours



Foodies, it is Chef Ajay Chopra here, and I am excited to share a dish that is very special to me: Chawal ke Steam Fare. This dish comes from the lively kitchens of Uttar Pradesh and Bihar, and it has a special place in the culinary tapestry of India.




Steam Farra Recipe


Portions Serving: 5-6

Preparation Time: 5-6 hours

Cooking Time: 40 mins

Calories: 237 cal per portion




For Fara Dough:

  • 1 ½ cups Water
  • ½ tsp Salt
  • 1 tbsp Ghee
  • 1 ½ cups Rice Flour


For Fara Stuffing:

  • ½ cup Chana Dal (soaked)
  • ½ cup Urad Dal (soaked)
  • ½ tsp Salt
  • ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Coriander Powder
  • 1 tbsp Chopped Coriander
  • ½ tbsp Chopped Green Chilli
  • 2 tsp Ginger & Garlic Paste


For Pan Searing:

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Chopped Green Chilli
  • ½ tsp Turmeric Powder


For Tomato Chutney:

  • 2 pcs Tomatoes
  • 3 pcs Green Chilli
  • 2 tbsp Peanuts
  • ½ tsp Red Chilli Powder
  • ½ tsp Salt





1. Boiling the Dough:

  • Heat a pan and add water, salt, and ghee.
  • Bring it to a boil and then switch off the flame.
  • Add rice flour and mix well with a spoon.
  • Transfer the mixture to a plate.
  • Let it cool slightly, then knead into a smooth dough.
  • Apply ghee on hands and knead for a few seconds.
  • Cover with a damp cloth and set aside.

2. Preparing the Stuffing:

  • In a blender jar, combine soaked chana dal, soaked urad dal, salt, red chilli powder, turmeric powder, coriander powder, chopped coriander, chopped green chilli, and ginger & garlic paste.
  • Coarsely grind the mixture to create the stuffing.

3. Shaping the Faras:

  • Roll the dough into a thick flat circle.
  • Cut with a round cutter and place the stuffing on one half.
  • Fold it into a half-moon shape and repeat for all faras.

4. Steaming the Faras:

  • Heat a steamer, grease trays with ghee, and place the faras on them.
  • Steam for 10-12 mins until cooked.
  • Remove the tray and set aside for 20-30 seconds.

5. Pan-Searing Faras:

  • Heat oil in a pan, add mustard seeds, let them crackle.
  • Add chopped green chilli, sauté, and then add turmeric powder.
  • Add steamed faras and mix gently.
  • Pan-seared faras are ready to serve.

6. Tomato Chutney:

  • In a blender jar, combine tomatoes, green chillies, roasted peanuts, red chilli powder, and salt.
  • Grind the ingredients to form a tomato chutney.

7. Serving:

  • Serve the steamed and pan-seared faras on a plate.
  • Accompany with freshly prepared tomato chutney.


This healthy dish uses both old and new cooking methods to create a great mix of textures and tastes. The soft steamed faras go well with the slightly crispy pan-seared ones, and the tangy tomato sauce gives the whole thing a nice kick.




About Chawal ke Steam Fare Recipe


Chawal ke Steam Fare, which is also called Fara, is a traditional dish from Uttar Pradesh and Bihar. It is made from a dough of rice flour and stuffed with a savory filling of coarsely ground gram dal that is spiced with a variety of herbs and spices. This dish is a great example of how creative Indian cooking can be. It tastes great whether it is steamed or boiled, and it makes you feel good.



Cooking Tips


  • Assemble the dough so that it is smooth and free of any lumps. This will help the Chawal ke Steam Fare taste great.

  • To make the dish taste better, use newly ground spices in the stuffing.
  • Cover the dough with a wet cloth while you shape the food so that it does not dry out.
  • To get the right taste, do not overcook the food; just steam it until it is done.



Pairing Guide


Pair your Chawal ke Steam Fare with:

  • Tangy tamarind sauce to give your food a big taste boost.
  • Freshly grated coconut for added texture and sweetness.
  • The rich flavors of the food go well with a cool mint yogurt dip.




Frequently Asked Questions about Chawal ke Steam Fare


  1. What is Chawal ke Steam Fare?

    • Chawal ke Steam Fare, also known as Fara, is a traditional dish made from rice flour dough stuffed with a savory filling of coarsely ground gram dal, seasoned with spices, and steamed or boiled until cooked through.

  2. Is Chawal ke Steam Fare gluten-free?

    • Yes, Chawal ke Steam Fare is naturally gluten-free as it is made from rice flour.
  3. Can I make Chawal ke Steam Fare ahead of time?

    • Yes, you can prepare Chawal ke Steam Fare ahead of time and store them in the refrigerator. Simply reheat them before serving.
  4. What type of dal is used for the stuffing in Chawal ke Steam Fare?

    • Gram dal, also known as chana dal, is commonly used for the stuffing in Chawal ke Steam Fare. It is soaked, coarsely ground, and seasoned with spices before being stuffed into the dough.
  5. Can I customize the stuffing for Chawal ke Steam Fare?

    • Yes, you can customize the stuffing by adding your favorite spices and ingredients. Some variations include adding grated coconut, chopped vegetables, or nuts to the filling.
  6. How do I prevent the dough from drying out while shaping the fare?

    • Keep the dough covered with a damp cloth to prevent it from drying out while shaping the fare. This will help maintain its elasticity and ensure smooth shaping.
  7. What is the best way to steam Chawal ke Steam Fare?

    • Steam Chawal ke Steam Fare in a steamer basket lined with greased parchment paper or banana leaves for approximately 8-10 minutes until cooked through.
  8. Can I fry Chawal ke Steam Fare instead of steaming?

    • While traditionally steamed, some variations of Chawal ke Steam Fare can be fried for a crispy texture. However, steaming is the healthier option.
  9. What are some serving suggestions for Chawal ke Steam Fare?

    • Serve Chawal ke Steam Fare with tangy chutneys, yogurt dips, or pickles for a flavorful accompaniment. It also pairs well with hot tea or refreshing beverages.
  10. Is Chawal ke Steam Fare suitable for vegetarians?

    • Yes, Chawal ke Steam Fare is a vegetarian dish, making it suitable for vegetarians and vegans alike.