Bafauri are steamed lentil balls, healthy snack from the North Indian states of Bihar, Chhattisgarh and Madhya Pradesh. Chana dal is the lentil mostly used and this makes it Vegan, zero oil snack.
This is a zero oil snack that can be enjoyed right after it is steamed. However, some versions have the fried version as well.
I have done both the methods and enjoyed it in both ways.
This recipe is very similar to Nuchinunde. For B in the A to Z Indian Steamed Dishes, Bafauri is an apt choice!
These steamed batter is very much like the Masala Vada we make, except we steam the batter. In Rajasthan, they make Kalmi Vada with the same batter which is doubled deep fried.
In this month, I will be featuring A, B and C, for A it is Akki Kadubu, and C is Chiba Dhokli.
Ingredients used
Lentil - I have used Chana Dal. You can always use other lentils as well.
Spice - I have used green chilies in the batter and dry red chilies for sauteeing.
Whole spices - You can use either carom or cumin seeds to mix in the batter.
See recipe card for quantities.
Instructions
I have used Chana Dal or Bengal Gram to make this steamed snack. However you can use other lentil as well. One thing to remember is always to soak the lentil for atleast a couple of hours.
How to make Bafauri
Wash and soak chana dal for 2 to 3 hours.
Drain the water completely. Add chana dal, chillies, ginger and grind the mixture to a mixer jar and grind together, with little water as required.
Traditionally the bafauri batter is dropped into the steamer plate, so I added water and make a little smooth paste.
You can also grind without adding water and make different shapes if you like.
Once you grind, transfer to a bowl, add cumin seeds, salt, turmeric, coriander, onion, garlic and ginger if using.
Mix to combine well.
Heat a steamer with water and bring it to a boil.
Grease the plates with oil, drop spoonful of batter into the dents.
Cover and steam for 15 minutes.
Check if the bafauri is cooked by touching the top or inserting with knife and it comes out clean.
You can serve these hot after removing else you can roast it in oil as well.
Tempering the Bafauri
Heat a pan with oil, temper with mustard seeds, sesame seeds, curry leaves and chilies.
Add sliced bafauri and toss well to coat it all over.
Serve with green chutney.
Substitutions
You can use Moong Dal or Masoor Dal instead of Chana Dal. You can follow the same recipe I have followed with Chana Dal.
If you don't like raw onions, you can add fried onions as well.
You can add carom seeds or Ajwain instead of Cumin Seeds.
Variations you can make
Some versions call for add garlic and ginger to the batter. So you can add these to the ground batter.
Instead of the Idli shape, you can make oblong shaped Bafauri and slice them into circles while sauteeing in oil.
If you grind the batter without adding water, you can shape them into different shapes like oblong or balls.
Equipment
We need a steamer for cooking the Bafauri. A pan to do the tempering.
Recipe
Bafauri ~ Steamed Lentil Balls
Ingredients
Ingredients for bafauri:
- 1 cup Chana Dal / Bengal Gram
- 3 Green Chilies
- 1 teaspoon Cumin Seeds
- Salt to taste
- 1/2 teaspoon Turmeric Powder
- 1/4 cup Coriander Leaves
- 1/4 cup Onion finely chopped
Ingredients for tempering:
- 2 teaspoon Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame Seeds
- 2 Dry Red Chilies
- 1 sprig Curry Leaves
Instructions
How to make Bafauri
- Wash and soak chana dal for 2 to 3 hours.
- Drain the water completely. Add chana dal, chilies, ginger and grind the mixture to a mixer jar and grind together, with little water as required.
- Traditionally the bafauri batter is dropped into the steamer plate, so I added water and make a little smooth paste.
- You can also grind without adding water and make different shapes if you like.
- Once you grind, transfer to a bowl, add cumin seeds, salt, turmeric, coriander, onion, garlic, and ginger if using.
- Mix to combine well.
- Heat a steamer with water and bring it to a boil.
- Grease the plates with oil, drop a spoonful of batter into the dents.
- Cover and steam for 15 minutes.
- Check if the bafauri is cooked by touching the top or inserting it with a knife and it comes out clean.
- You can serve these hot after removing else you can roast it in oil as well.
Tempering the Bafauri
- Heat a pan with oil, temper with mustard seeds, sesame seeds, curry leaves, and chilies.
- Add sliced bafauri and toss well to coat it all over.
- Serve with green chutney.
Nutrition
Vaishali says
Valli , I have yet to try Bafuri . Don’t we need Eno or cooking soda?
It sure is an interesting recipe and looks excellent .
Srivalli says
No Vaishali, all the recipes i referred too, didn't use it. The texture was soft, however, it was thick. It tastes good with the other ingredients added though.
Radha says
Great recipe! I tried once last year and liked it. Your recipe is tempting me to make again. YUM!
Narmadha says
Bafauri looks too good. So healthy and nutritious recipes. Wonderful idea to make for kids snacks.