Bafauri
Veg
Vegan
Steamed chana dal dumplings — soaked and coarsely ground split chickpea batter mixed with ginger, green chilli, cumin, and mustard seeds, shaped into small rounds and steamed until firm and protein-dense. The defining Chhattisgarhi snack, eaten at breakfast and as an evening snack with thechwaa chutney. Light, oil-free, and deeply satisfying.
Cuisines
Chhattisgarhi
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | chana dal (split Bengal gram) |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 pieces | green chilies, finely chopped |
| 1/4 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | cumin seeds |
| 1/4 teaspoon | asafoetida |
| 1 tablespoon | fresh coriander leaves, chopped |
| — | salt to taste |
| — | banana leaves or parchment paper for steaming |
Instructions
- 1 Wash the chana dal thoroughly and soak it in water for about 2 hours.
- 2 Drain the soaked dal and grind it coarsely without adding water.
- 3 In a mixing bowl, combine the ground dal with chopped onion, garlic, ginger, green chilies, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt.
- 4 Mix everything well and shape the mixture into small, flat discs or oval shapes.
- 5 Prepare a steamer and line it with banana leaves or parchment paper.
- 6 Place the shaped bafauri on the lined steamer tray, ensuring they are not touching each other.
- 7 Steam the bafauri for about 15-20 minutes or until they are cooked through and firm.
- 8 Once done, remove them from the steamer and let them cool slightly before serving.
- 9 Garnish with fresh coriander leaves and serve warm.
Tips
For a more aromatic flavor, you can add a pinch of garam masala to the mixture before shaping the bafauri.