Farrah, also called as Gojhah in Bhojpuri.
Is usually made on Bhaiya Dhooj day.
For the Filling:
500 gm Channa dal
Cummin / Jeera
Soak 1/2 kg Channa daal for 6-8 hours.
Mix all & blend in mixer to coarse paste.
For the cover:
Make rice flour dough with very hot water.
You can also do this by boiling water & adding rice flour in it. Keep stirring till no lumps. And then make dough with hands.
Roll tiny rotis of rice dough.
Add a spoonful of daal mixture and fold flat.
Daal mix should not flow out.
You can seal the rice roti with water.
Stem these Farrah's for 15-20 minutes. You can use the Idli steamer.
Onions - chopped
Heat few spoons of Ghee in kadai.
Add chopped onions & bunch of curry leaves.
Heat till onions turn crisp brown.
Add the steamed Farrah's and mix till all are covered. Be careful so they dont break. Or if the Farrah's are too large, they can be cut into half before tempering.
You can leave it on heat till the Farrah cover gets a crisp brown shade.
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