Stories
Forget Rice Flour: Make UP's Dal Fara with Semolina for a Quick, Flavorful Breakfast!
- •Discover an easy semolina-based recipe for Uttar Pradesh's traditional Dal Fara, perfect for a delicious and quick breakfast.
- •Cooking expert Parul shares a method using soft semolina dough filled with spicy chickpea lentil stuffing.
- •Prepare the semolina dough by mixing 1 cup semolina with salt and lukewarm water, then rest for 10-15 minutes.
- •For the stuffing, soak half a cup of chickpea lentils, then coarsely grind with green chilies, ginger, garlic, cumin, and black peppercorns.
- •Enhance the stuffing with salt, turmeric, red chili powder, chaat masala, garam masala, and fresh coriander. Shape the faras like gujiyas and steam for 5-7 minutes, then temper with mustard seeds and curry leaves.
Key Questions Answered
Take 1 cup of semolina in a large bowl, add salt to taste, and gradually mix in lukewarm water to knead a soft dough. Apply a little oil and cover it for 10 to 15 minutes to let it set.
Soak half a cup of chickpea lentils for 2 to 3 hours, drain the water, and coarsely grind them in a chopper or mixer with green chilies, ginger, garlic, cumin, and whole black peppercorns without adding water. Then, mix in salt, turmeric, red chili powder, chaat masala, garam masala, and chopped green coriander.
Roll out the set semolina dough, cut round pieces using a small bowl or cookie cutter, place lentil stuffing in the center, and fold it like a gujiya by pressing the edges. Place them on an oiled steamer plate with space between them and steam on medium heat for 5 to 7 minutes before giving them a tempering of mustard seeds, cumin, and curry leaves.
