For the dough :
Take a vessel, add a cup of water in it and boil it. Add 2 teaspoons of clarified butter along with a ½ teaspoon of salt to it. After it has reached its boiling point, switch off the flame. Add a cup of rice flour to it and mix well.

For the stuffing:
Soak a ¼ cup of split chickpeas, a ¼ cup of Urad Dal for 3 to 4 hours in the water. After 3 to 4 hours, grind the soaked Dals coarsely ground. Add 2 finely chopped green chillies, a teaspoon of ginger paste, a ½ teaspoon of red chilli powder, a ¼ teaspoon of turmeric powder to it. Add a teaspoon of coriander powder, some chopped green coriander, a ½ teaspoon of salt to it.

Mix all the ingredients well and the stuffing is ready.

Press to give it shape of Peda and coat it with dry rice flour.Flatten the dough lump thickly into a diameter of 3 to 4 inches.Cut it using a cap of container or glass.Hold the flattened dough in palm,place some stuffing over it.fold & assemble all

Assembling Fara:
Pour the dough in a plate,apply some clarified butter on palms.Mash dough until it reaches to its soft texture.While mashing it,use 3-4tsp of water for it.Divide dough into smaller sized dough lumps and roll a dough lump between palms.

For frying the Fara:
Preheat a pan and chop the rest of Faras twice or thrice.

Add a tablespoon of oil in it and heat it. Add a ¼ teaspoon of mustard seeds to it on low flame. Add a ¼ teaspoon of cumin seeds.

For steam cooking the Fara:
Preheat 2 to 3 cups of water in a vessel, place a strainer over it and grease it with oil. Place some Fara over the strainer and cook while covering it for 10 minutes on medium to high flame. The Faras has steamed cooked after 10 minutes.

Finely chopped green chillies to it. Add a ¼ teaspoon of salt, red chilli powder and some green coriander to it. Add the chopped pieces to it and roast for 1 to 2 minutes. After 2 minutes, the Fara has become crispy and it has cooked. Serve it along with green coriander chutney to enhance its taste.