Fara (Chhattisgarhi cuisine)

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Fara (also spelled Farra) is a traditional steamed dumpling dish from the Indian state of Chhattisgarh. It is prepared using rice flour dough stuffed with spiced lentil paste, shaped into elongated dumplings, and steamed until cooked. Fara is widely consumed as a breakfast item or light meal and is considered one of the staple traditional foods of the region.

The dish reflects the rice-based dietary culture of Chhattisgarh, often referred to as the "Rice Bowl of India".

Preparation

Fara is prepared by kneading rice flour with hot water to form a soft dough. A stuffing mixture is made from soaked and ground lentils (commonly split chickpeas or pigeon peas), mixed with spices such as cumin, coriander, garlic, and green chillies.

The dough is rolled into small portions, flattened, filled with the lentil mixture, and shaped into semi-circular or elongated dumplings. These are then steamed until firm. In some variations, the steamed fara pieces are lightly sautéed with mustard seeds and curry leaves before serving.

Variations

Several regional variations of fara exist:

  • Plain steamed fara – Served immediately after steaming.
  • Tempered fara – Steamed pieces sautéed with spices.
  • Stuffed fara – Contains seasoned lentil filling.
  • Muthiya-style fara – Shaped differently but prepared using similar ingredients.

Cultural significance

Fara is commonly prepared during festivals, family gatherings, and community events in Chhattisgarh. Because it is steamed rather than fried, it is often considered a healthier traditional alternative to deep-fried snacks. The dish represents the agrarian food traditions of central India and is closely associated with rural households.

See also

  • Chhattisgarhi cuisine
  • Dumpling
  • Momo (food)
  • List of steamed foods