Most people don't typically try too many things for breakfast. Eating the same things over and over again can get boring. Therefore, it's important to think about something different now and then. Today, we've brought you a dish that will win the hearts of everyone in the family. We're talking about lentil pitha, or fara. It's originally made with rice flour, but we'll show you how to make fara with wheat flour. This stuffed lentil dish is also known as pitha, fara, gojha, or bhakosa. This is a breakfast that will both delight and fill you up. Its delicious flavor will make it a perfect choice for a breakfast that breaks from the routine. You won't face any difficulties by following our recipe.

Ingredients

125 grams soaked chana dal
50 grams of soaked urad dal
1.5 large bowls of wheat flour
8 cloves of garlic
3-4 green chilies
1-inch piece of ginger
1 pinch asafoetida
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon black pepper powder

Recipe

First, take the wheat flour in a deep bowl and knead it like you would for roti.
- Set this dough aside and prepare the stuffing for the dough for fara or pitha.
- To prepare the stuffing, wash the soaked chana dal and urad dal with clean water and grind them coarsely in a mixer along with ginger, garlic, green chilies, salt, and asafoetida.
- Transfer this paste to a plate and add turmeric powder, cumin seeds, and black pepper, mixing well.
- Now, take a deep pot or a large pan and fill it with water. The amount of water should be enough to keep the dough completely submerged during boiling.

- Put the water on the stove to boil. Add half a teaspoon of salt and two teaspoons of mustard oil to prevent the dough from sticking to the bottom of the pot and to each other.

- Now, make small balls of the kneaded dough. Roll them out like chapatis. Place the prepared stuffing in the center and bring the edges together to seal them.

- Prepare all the dough balls in the same manner. Add each dough ball one by one to the boiling water and cover the pan with a lid.

- Then, reduce the heat to medium and let the dough cook in the water for 12 to 15 minutes.

- Remove the lid once or twice and stir the dough balls in the pan with a ladle to prevent them from sticking to each other.

- After about 12 minutes, remove one dough ball from the water and place it on a plate, and cut it with a knife.

- If the knife comes out clean, it means the pitha is cooked well, and you can turn off the gas.
- If the knife doesn't come out clean, let the pitha cook for a few more minutes. Then transfer the hot dough pitha to a large plate.
- Cut the entire pitha into two halves. Serve the hot pitha with green chutney.
- If you want, you can cut them into small pieces, fry them in mustard seeds, curry leaves, and whole red chilies, and serve them sprinkled with chaat masala.
- Instead of boiling the fara in water, it can also be steamed.

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