About Steamed Chana Dal Dumplings (Daal Fara): A Savory Indian Snack
Craving a unique and flavorful snack? Discover Daal Fara, also known as Fara, a savory steamed dumpling hailing from North India. These healthy bites offer a delightful blend of whole wheat and protein-rich chana dal.Aromatic spices like ginger, cumin, green chilies, and asafoetida infuse each dumpling with warmth and depth. Enjoy the satisfying texture and irresistible taste, perfect for an evening snack or tea-time treat.This recipe guides you through each step, from steaming to pan-frying for a crispy finish. Serve hot with your favorite chutney and experience the authentic flavors of North India.
Recipe Time & More
Prep25 minutes
Cook25 minutes
Total50 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1 tsp Salt
- ¾ cup Water or as needed
For the Filling
- 1 cup Chickpeas chana dal, soaked, split
- 4 Chilies chopped, green
- ½ tsp Salt or to taste
- 1 tsp Asafoetida hing
- ¼ cup Coriander Leaves chopped
For Pan-Frying
- 2 Tbsp Oil
- 1 tsp Cumin Seeds
- 2 Tbsp Onion chopped
- 1 tsp Ginger chopped
- 2 tsp Chili Powder red
- ¼ tsp Salt
- ½ tsp Garam Masala
Instructions
- In a large bowl, combine the whole wheat flour and salt. Gradually add water, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic. This develops the gluten, resulting in softer dumplings.
- In a food processor or grinder, combine the soaked chana dal, green chilies, salt, asafoetida, and coriander leaves. Pulse until a coarse paste forms. Avoid over-processing, as the filling should have some texture.
- Divide the dough into small, equal portions. Roll each portion into a thin circle. Place a spoonful of the chana dal filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal.
- In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and 1 teaspoon of oil. This helps prevent the dumplings from sticking together.
- Carefully place the filled dumplings in the boiling water. Reduce heat to a simmer and cook for 15 minutes, or until the dumplings float to the surface and are cooked through.
- Remove the cooked dumplings from the water and let them cool slightly. Once cool enough to handle, cut each dumpling into smaller bite-sized pieces.
- Heat the oil in a wok or large non-stick pan over medium heat. Add the cumin seeds and let them sizzle. Add the chopped onion and ginger, sautéing until the onion becomes translucent. Add the red chili powder, salt, and garam masala. Stir well.
- Add the cooked and cut dumplings to the pan. Fry for 5-7 minutes, stirring occasionally, until they turn golden brown and crispy. Serve hot with your favorite chutney.
Recipe Notes
Good To Know
- For an added layer of flavor, temper some mustard seeds, curry leaves, and a pinch of asafoetida in ghee, then drizzle this over the steamed fara before serving.
- If you prefer a crispier texture, lightly pan-fry the steamed fara in a little oil until golden brown.
- For a gluten-free version, substitute the wheat flour with a mix of rice flour and besan (gram flour), adjusting the water as needed for a pliable dough.
- Serve with a tangy coriander-mint chutney or a garlic-tomato chutney.
Expert Tips
- For a richer flavor, use homemade ghee for tempering.
- Don't overcrowd the pan when pan-frying the fara for optimal crispiness.
- Adjust the spice level of the chutney to your preference.
Storage Instructions
- Store leftover fara in an airtight container in the refrigerator for up to 3 days.
- Reheat in a steamer or microwave, or pan-fry for a crispier texture.
Recipe Nutrition
Calories: 302kcalCarbohydrates: 51gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 570mgFiber: 6gSugar: 1g