BAFAURI / DAL BAFAURI / STEAMED BAFAURI

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.

Ingredients:
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.

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Some more steamed snack options:

Undi / Oondi / Pundi Gatti 

Tingmos / Ting Momos / Tibetian Steamed Buns

Patra / Gujarati Snack

Patrani Machi / Fish Steamed in Banana Leaf

DHUSKA / DHOOSKA / DUSHKA

Dhuska is a popular snack from Bihar and Jharkhand regions of India. During festive days it is prepared for breakfast. Rice and chana dal are soaked and ground into a thick batter to which green peas, finely chopped green chillies, coriander leaves, turmeric powder and salt are added. Little portion of the batter is dropped into the hot oil and deep fried. Traditionally these are fried in mustard oil. Dhuska can be served with ghughni, potato curry or even meat dishes.

Ingredients:
Rice ............. 1 cup
Chana dal ..... 1/2 cup
Green peas .... 2 tbsps
Green chillies .. 1-2
Coriander leaves .. 1 tbsp
Turmeric powder .. 1/4 tsp
Salt ................ to taste
Oil ............... to fry

Method:

Soak the rice and chana dal for 4-5 hours.

Grind into a smooth batter adding water as needed.

Add green peas, finely chopped green chillies, coriander leaves, turmeric and salt to taste.

Mix it well.

Heat oil in a pan. Pour ladleful of batter into the hot oil.

Fry evenly on both sides.

Remove on a kitchen paper tissue.

Serve with any curry, pickle, chutney or meat dishes.

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You may also like:

Palak Puris

Oats and Aloo Puris

Karela Peels Puris

BESAN KI MACHLI / BESAN KI SABZI

This is a very popular vegetarian curry made with gram flour from Bihar and Jharkhand region. This vegetarian delicacy is also nicknamed as Besan ki Machli  (Vegetarian Fish Curry) because it tastes as good as fish curry.
I made this curry for our monthly event in our group , "Shhhhh Cooking Secretly" . This month the theme is Jharkhand Cuisine. My partner is Poonam Bachhav. Do visit her blog Annapurna to check out some delicious dishes.

Ingredients:
Gram flour ... 1 & 1/2  cups
Yellow or black mustard seeds .. 2 tbsps
Cumin seeds ..... 1+1 tsps
Fenugreek seeds ... 1/4 tsp
Saunf / aniseeds .... 1 tsp
Black pepper corns .. 8-10
Garlic .................... 12 cloves
Turmeric powder .... 1/4 + 1/4  tsp
Red chilli powder ...... 1/2 tsp
Salt ............... to taste
Kasoori methi ......... 1 tbsp (I used fresh methi 3 tbsps)
Mustard oil ............ 1/4 cup

Method:

Mix together gram flour, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and salt.

Make a smooth and thick batter adding water little by little. Set aside.

Dry roast the mustard seeds, saunf, pepper corns, cumin seeds.

Grind them to make a coarse powder. Add garlic and little water. Grind together to make a paste.

Now heat a griddle. Pour ladleful of gram flour batter and make thick pancakes.

Spoon a little oil to cook them .Fold the sides to make a roll and flatten it.

Repeat until the batter is finished.

Cut them into slices.

Now heat mustard oil in a pan to smoking point. Reduce the heat. Add fenugreek and cumin seeds.

When they crackle, add the ground masala and saute.

Add salt, 1/4 tsp haldi and red chilli powder.

Continue to stir until the oil is separated and the masala is fried well.

Add about 3 cups of water.

When it starts to boil tip in the gram flour pieces.

Add kasoori methi or sauteed fresh methi and simmer for about 12-15 minutes.
Keep the consistency of the gravy thinner as the liquid is soaked up on keeping the curry for a longer time.

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You may also like:

Besan ki Mirchi

Besana Joon Aanyoon / Sindhi Besan ki Sabzi

Maharashtrian Zunka