Bafauri is a very healthy snack from the North Indian states of Bihar, Chhattisgarh and Madhya Pradesh. There might be a slight variation from state to state. Basically it is made with chana dal which is soaked and ground coarsely. Finely chopped onion, coriander leaves and some spices are added for flavouring. Dumplings are made with this mixture and steamed to perfection. This is an oil free snack and the taste is also incredible. You can relish it with mint chutney or any other chutney you prefer.You have to try it out once and I am sure you will agree with me.
Now this recipe is is part of our monthly challenge in a facebook group where we are paired every month with a different partner. Both select the secret ingredients for each other.This month the theme is "Steamed Food " which was suggested by Anu Kollon who blogs at Ente Thattukada. She made a traditional Kerala dish Vattayappam
I am paired with Pavani Gunikuntla. Do visit her blog Pavani's Kitchen for the authentic Andhra recipes. For this event I gave her Sugar and Green chillies and her recipe was Khaman Dhokla which is a popular Gujarati snack loved by one and all.
I was given Carom Seeds (Ajwain) and Asafoetida (Hing) by Pavani and using these two ingredients I chose to make this healthy Bafauri, which I am sure you are going to fall in love with when you make it.
Now let's proceed with the recipe.
Chana dal ............. 1 cup
Green chilli paste .. 1 tsp
Garlic paste........... 1 tsp
Onion .................. 1 (finely chopped)
Coriander leaves... 1/2 cup
Ajwain / carom seeds .. 1/3 tsp
Asafoetida .................. 1 or 2 pinches
Baking soda ............... 2 pinches
Turmeric powder ....... 1/2 tsp
Salt .......................... to taste
Oil ............................ for brushing the steamer plate.
Method:
Soak the chana dal for few hours.
Drain the water and grind it coarsely without adding water.
Add all the mentioned ingredients.
Mix them well.
Shape them in any form you desire. Line them on a greased steamer plate. You can also use the idli cooker any pan like I have done here.
Cover the lid and steam for 20 minutes turning the side once carefully. The time may vary a bit depending on the size of the dumplings
Touch them with a finger to see if they are firm.
Serve with any chutney of your choice.