Chawal Ke Fare Recipe is a typical North Indian dish which is very popular in UP, MP, Bihar, Chattisgarh with slight variations and is made during special and auspicious occasions. It is an authentic dish which is known to everyone in Uttar Pradesh and each one has its own naming convention like Dal Fara Recipe, Gojha Recipe, Chawal ke Fare, Farey recipe, Chawal ka Pitha, etc.
Its special feature is that it requires very little oil and is cooked in steam. Dal Fare is served with delicious green coriander chutney. It is easy to make, its ingredients will be easily available in your kitchen.
Chawal Ke Fare recipe requires 2 main ingredients that is rice flour and lentils. Its outer layer is made with rice flour dough and stuffing is made using lentils like urad, chana dal which is soaked, blended then flavored with spices. Seasoned stuffing is filled inside the puri like dough like we fill in a dumpling and then steamed until perfectly cooked.
You can have them fresh out of the steamer or else it can be fried with cumin, mustard seeds, onion, curry leaves etc along with some turmeric and red chili powder. Either way they taste wonderful.
At my Mom’s place, it is made especially on Karwachauth. I still remember when my mom used to fast the entire day and in the evening she prepares these fresh steamed fare, then after pooja, we all indulge in eating them with ghee and green chutney. I always request Mom to make them in large batches so that next morning we can fry them and enjoy with tea in breakfast.
Chawal ke Fare is served as an excellent snack or you can say a wholesome meal full of protein, carbs, fibre which gives energy and keep your tummy full for longer time. The best part is it requires no oil as they are steamed.
However, if you want you can fry them with little bit of ghee that’s totally up to you. These are perfect to make, whenever you run out of vegetables or want to make one wholesome meal that you can make ahead and eat later.
To make Chawal ke Fare at home follow the detailed step by step recipe posted below.
Do try other similar recipes :
- Gatte Ki Sabji
- Jackfruit Dry Veg
- Jackfruit Curry
- Drumstick Curry
- Kadai Paneer
- Aloo Ki Sabzi
- Bhindi Masala Gravy
- Paneer Kathi Roll
- Punjabi Chole Masala
- Dal Makhani
- Methi Matar Malai
- Sattu Paratha
- Malai Kofta
- Punjabi Kadhi Pakora
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Chawal Ke Fare
Step1: Soak 1/2 cup chana dal/split chickpeas and 1/2 cup urad dal for at least four to five hours or overnight.
Step2: Transfer the soaked dal into the blending jar along with 2-3 green chili, 3-4 garlic cloves, and 1-inch ginger. Grind them using pulse mode for 5 to 10 seconds. Try not to add water otherwise, the mixture will become a fine paste. If required using a spoon mix everything well and grind again. We need a coarse mixture for this recipe.
Step3: Make a coarsely ground but fine paste of all dals in a mixer grinder. Make sure there are no big pieces of chana dal. Transfer the grounded dal mixture to a plate/bowl.
Step4: Now mix the dry spices 1/4 teaspoon hing, 3-4 tablespoon green coriander (finely chopped), 1/2 turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoon coriander powder, 1/2 teaspoon garam masala (optional), and salt as per taste. (NOTE: Add salt only when you are all ready to fill the paste in the dough else it will become watery).
Step5: Mix everything well and keep aside.
Step6: Take a large pot/pan add 2 cups of water to it and let it boil. Add 1-2 teaspoons of clarified butter along with 1 teaspoon of salt (or as required). Once the water starts boiling turn off the flame.
Step7: Now slowly add 2 cups of rice flour into the boiling water. Make sure to add flour in parts and keep mixing it.
Step8: Using a spatula or spoon lightly mix it so that dry flour is mixed with the water.
Step9: Now close the lid and let the flour mixture sit for 10 minutes.
Step10: When the mixture is still warm transfer it on the kitchen counter or plate and apply some clarified butter on your palms. Start mixing it like a dough. If the mixture is very hot to handling then wait for 2-3 minutes until you can touch comfortably.
Step11: Mash the mixture like we do for making regular wheat flour dough until it reaches to its soft texture. If required you may add 1-2 tablespoon of water while binding.
Step12: Transfer to a bowl, and keep it covered to avoid getting it dry.
Step13: Divide the dough into 3 parts, take one part and keep the remaining dough covered in a bowl. Take one dough ball, flatten it like pattie (by pressing between your palms or against the rolling board.
Step14: Roll out dough ball in a circular shape (approx. 8-10 inches in diameter). If required coat it with dry rice flour while rolling it. It should not be too thick or too thin, the thickness should be like puri.
Step15: Now using a glass or cap of a jar that has the sharp edges, cut the circles (diameter of 3 to 4 inches) out of it.
Step16: Similarly prepare the puris with the remaining dough and keep it aside.
Step17: If you haven’t added salt then this is the time to add it into the stuffing. Now add 1-2 tablespoon of prepared stuffing in each puri.
Step18: Fold it in half as shown in pic and assemble all the fare like this.
Step19: In the meanwhile prepare the steamer. Add about 2 to 3 cups of water and let it come to a boil. Then apply some oil on steamer tray with holes in it and grease it well. Then place the fare on the plate.
Step20: Keep the flame into medium to high flame. Place the steamer tray into the pot make sure the water is below the tray.
Step21: Close the lid and let it steam for around 10-12 minutes on medium high flame. If using cooker then do not put the whistle on it.
Step22: To check if it is cooked properly insert the tooth pick and if it comes out clean then it is perfectly cooked.
Step23: Transfer to a plate. Same way prepare the remaining Fare. You can enjoy it as it is or else you can also fry them.
Make Fried Fare
Step24: Cut each Fare into 2-3 pieces and keep it aside.
Step25: Heat a large skillet or pan over a low-medium flame. When the pan is hot, add the ghee/oil. Once the ghee is shimmering 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 2-3 dry red chili. Reduce the heat to low and cook until seeds pop for one minute.
Step26: Then add 1 medium size sliced onion and 1-2 slit green chili. Saute onion until they are golden brown in colour.
Step27: Now lower the flame and add 1/2 teaspoon Kashmiri red chili powder, 1/4 teaspoon turmeric powder, and some salt to taste. Saute for 1 minute.
Step28: Add the chopped pieces to it and roast it on a low-medium flame for 3-4 minutes or until they become crispy and golden.
Step29: Serve it along with Green chutney or as it is. Enjoy!
- While making dough keep the rice flour and water ratio to 1:1.
- After adding rice flour to the boiling water keep the dough aside for at least 10 minutes so that it will set and become soft.
- While grinding the dal try not to add water otherwise the mixture will become watery.
- Do not mix salt in the stuffing in advance instead add it right before stuffing fare.
- Steam the fare for 10-12 minutes and check it with a toothpick.
- If you end up with extra dough then you may roll them like thick noodles and add them to the steamer. (Kids really love it)