Chhattisgarhi Bafauri
Steamed dumplings of coarsely ground chana dal batter, tempered with mustard seeds, a favourite tea-time snack of Chhattisgarh.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Steamer
- •Blender
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 6 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 190 kcal
Instructions
- 1
Drain the soaked chana dal. Grind it coarsely with the green chillies and ginger, using very little water.
- 2
Stir in the coriander, turmeric, asafoetida and salt.
- 3
Shape the thick batter into small balls or flatten them into discs.
- 4
Steam for 20-25 minutes until firm and cooked through.
- 5
Let them cool slightly. Crumble or slice them thickly.
- 6
Heat oil and let mustard seeds pop. Toss the bafauri (steamed dal dumplings) in the seasoned oil until lightly coated.
- 7
Serve warm with chutney.
Chef's tips
Grind the dal coarse, not smooth, for the characteristic grainy bite. Steaming time may vary with the size of the dumplings.
Ingredient substitutions
- chana dal → split yellow moong dal (different regional variant)
Storage
Refrigerate steamed bafauri for up to 2 days.
Reheating
Reheat in the tempering pan or steam briefly.
Common mistakes to avoid
- •Grinding the batter too fine, losing the traditional texture.
Serving suggestions
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