Dal-farra is an authentic dish of north Indians,traditionally this dish is made for all the festive seasons,I would not say that its easy to make neither hard,it is time-consuming though,get your self prepared beforehand to be quick.This is boiled dumplings made of rice flour and urad dal.I took time to make them as thinking of making these farras would make me nervous before,as I kept trying n nailed it…so lets see how its made Happy cooking.Food my way people



  • 2 cups rice flour
  • 1 cup urad dal(soaked)
  • 1 tsp Haldi powder
  • 1 tsp kali mirch(black pepper)
  • 1 tsp laung(clove)
  • 3 to 4 green chili
  • 1 tsp coriander seeds(khadi dhaniya)
  • 1 tsp jeera(cumin)
  • 1/2 cup coriander leaves
  • 1 tsp grated ginger
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • salt
  • 3 to 4 garlic
  • 1 tsp amchur powder
  • 1/2 tsp hing


  • Firstly soak urad dal for two to three hours before making farra,wash and keep them aside
  • Take the rice flour and with the help of luke warm water make a smooth dough and let it rest,
  • Till then get the urad dal mixture ready
  • In a blender take the soaked urad dal and all the spices given in the ingredients above and blend it without water,if required add only one to two table-spoon of water as we don’t want the mixture to be watery
  • Now with the hep of rolling-pin or with your hands make a round shape like puris and fill the mixture between them like sandwich

  • This is how it should be,mean time in huge pan keep water for boiling with little salt and oil in it
  • When the water starts boiling put the dumplings one by one in it
  • As the dumplings get cooked they will start floating above,remove the once cooked
  • Cook all the farras same way,you can even steam them,which ever way you are comfortable.but the traditional way of making Dal-Farra is by boiling in the water
  • The whole trick is in the mixture,it has to have strong flavours otherwise the farras will be tasteless
  • Relish them with mango pickles or chutney,my kids have them with schezwan sauce

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