Saturday, 5 April 2014


Farrah - a simple, tasty and filling snack. The mention of it brings a fond smile to many a face. I like to think of it as a comfort food. It is also a good way to use leftover rice. Here's the recipe for you all.


For dough:
Cooked rice - 1 cup
Rice flour- 4 cups
Water - 1 - 1.5 cups
Salt to taste

For tempering:
Curry leaves- 8-10 nos
Mustard seeds - 1 tsp
Dried whole red chilly - 2-3 nos
Sesame seeds, roasted - 1 tbsp
Oil - 2 tbsp

Knead a dough using rice flour, cooked rice, salt and water. Knead a slightly tight dough.

Take small quantities of dough. Place between your palms and roll into 3-4 inch cylinders about 1 cm thick.

Heat oil in a pan.

Add mustard seeds. After the seeds crackle, add curry leaves, sesame seeds and whole red chillies broken into half.

Add water. Let boil.

When water starts boiling, add the rolled out cylinders in the pan.
Cover and cook for 5-6 minutes on medium flame. Do not stir in between, the pieces might break.

Uncover and check whether all water is absorbed. 

Stir well and let cook for another 2 minutes. I like a bit of crunch in it so I let it cook for a minute or two longer.

Serve hot with a spicy green chutney.