Name: Rice flour farre recipe by prachi srivastava at BetterButter
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 4
Ingredients: Rice Flour 2 cups; soaked chana daal 1 cup; Cloves 4-5; Black peppercorns 8; Badi elaichi 1; chopped coriander 2 teaspoons; Chopped green chilli 1; lukewarm water 2 make rice dough; Salt to taste; oil for sauteeing; butter paper or thick transparent plastic sheet 2 nos; For tempering; fresh kadi leaves 10 nos; cumin seeds 1/ 2 teaspoon; mustard seeds 1/ 2 teaspoon

Ingredients Serving: 4

Rice Flour 2 cups
soaked chana daal 1 cup
Cloves 4-5
Black peppercorns 8
Badi elaichi 1
chopped coriander 2 teaspoons
Chopped green chilli 1
lukewarm water 2 make rice dough
Salt to taste
oil for sauteeing
butter paper or thick transparent plastic sheet 2 nos
For tempering
fresh kadi leaves 10 nos
cumin seeds 1/ 2 teaspoon
mustard seeds 1/ 2 teaspoon

Instructions

firstly soak the chana dal for 4 hours and then grind it little coarse( not too much). grind into a thick paste( add very little water if needed for grinding)
take rice flour in a bowl and add just a pinch or two of salt. mix and knead a dough using lukewarm water. dough should be soft but not very sticky.
coat the surface of dough with some oil and cover it and let it rest for about 10 mins.
crush black peppercorns, cloves and badi elaichi to a fine powder.
add the spices powder, chopped coriander and choppes chillies into the chana dal paste.
in a pan or kadhai boil 6- 7 cups of water and add a pinch of salt to it.
add salt to the chana dal mixture.
brush some oil on both the sheets of butter paper or thick transparent polythene sheet.( i took polythene sheet)
take a small ball of rice dough and put it between the two sheets and flatten it pressing very lightly outwards to the size of a poori.
lift away the upper sheet and put 1/2 teaspoon of the chana daal stuffing into the centre of the poori and and with the lower sheet only folding it into half to make the shape of a ghujiya and pressing through poythene seal the edges just like edges of ghujiya are sealed ( little tricky but easy when practiced)
take off the sheet and lift it very gently and slide it into the hot boiling water.
once cooked, it will automatically float and come on the top of the boiling water
once floated, let it stay in the boiling water only for another 2 minutes on medium flame.
take the farre out of the water and allow to cool
cut them in pieces.
in a frying pan, put some oil and when hot crackle cumin seeds, mustard seeds and kadi leaves in to it. add a pinch of salt and put the farre pieces into it and saute on low flame till crispy.
serve hot with any chutney of your choice.

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