If you want to try something that is both light on the stomach and delicious for your morning routine, Dal Chawal Phara makes for an excellent option. Prepared primarily using rice flour and moong dal, this traditional Indian breakfast is cooked using steam, which means it requires very little oil during preparation. It offers a mildly spicy flavor profile along with a remarkably soft texture. The best part is that apart from serving it for breakfast, you can easily pack it in a tiffin box as well. Pairing it with a flavorful chutney elevates its taste even further.
Ingredients Needed for Dal Chawal Phara
To prepare this healthy breakfast dish, you will need a specific set of ingredients. The recipe requires 1 cup of rice flour, which amounts to approximately 140 grams. Additionally, you will need ½ cup of moong dal, which is about 100 grams, along with ½ teaspoon of Kashmiri red chilli powder.
First, wash the moong dal thoroughly and soak it in water for a few hours. Once the dal has soaked well and expanded, drain out the excess water and grind it coarsely. Make sure not to grind the dal into a very fine paste, as a coarse texture maintains the ideal consistency of the phara.
Mixing and Dough Preparation
Now, take a large mixing bowl and combine the rice flour and besan. Add the ground moong dal, ginger-chilli paste, turmeric powder, Kashmiri red chilli powder, coriander powder, cumin seeds, ajwain, sesame seeds, and finely chopped fresh coriander leaves. Also add salt and 3 teaspoons of oil, then mix everything thoroughly together.
Gradually add water in small portions and knead a soft dough. The dough should neither be too firm nor too loose. Cover it and let it rest for a few minutes so that the rice flour sets properly.
Shaping and Steaming the Phara
After the resting period, pinch small portions of the dough, flatten them slightly, and shape them according to your preference. You can shape them like flowers or small round patties. Next, heat water in a steamer and place the steaming plate over it. Arrange the prepared pharas on the plate, cover with a lid, and let them steam.
Steam the pharas for about 10 to 15 minutes. Once they are thoroughly cooked and their surface feels set, remove them from the steamer. Be careful not to steam them for too long, otherwise their texture might turn a bit hard.
How to Make Peanut Green Chutney
For the accompaniment, place fresh coriander leaves, green chillies, ginger, peanuts, cumin seeds, black salt, and a little regular salt into a mixer jar. Add lemon juice and a little water as needed, then grind everything into a smooth paste. Transfer the prepared chutney into a serving bowl.
Serve the piping hot pharas alongside the fresh green chutney. If you prefer your pharas to have a slightly crispy texture, you can lightly pan-fry them in a pan with minimal oil after steaming. The combination of lentils and rice makes it a filling breakfast choice. The moong dal infuses protein into the dish, while the rice flour acts as a naturally gluten-free alternative.
