Bafauri: The Steamed Chana Dal Secret
🥘 Ingredients
- 1 cupChana dal
- 1 small, finely chopped (optional)Onion
- 1 tsp, gratedGinger
- 2 cloves, crushed (optional)Garlic
- 1–2, finely choppedGreen chilies
- 3 tbsp, choppedCoriander leaves
- 1 tspCumin seeds
- 1/4 tspTurmeric powder
- to tasteSalt
- 1/4 tsp (for lighter texture)Eno / baking soda (optional)
- for greasingOil
👨🍳 Instructions
Soak chana dal for 3–4 hours. Drain well.
Grind dal to a coarse paste (no water or minimal water). Texture should be like thick batter with some grainy bits.
Mix in onion (optional), ginger, garlic (optional), chilies, coriander, cumin, turmeric, and salt.
Grease steamer plate or idli moulds. If using Eno, mix it in just before steaming.
Shape small balls or oval dumplings and place with small gaps.
Steam on medium for 12–15 minutes. Check: a toothpick should come out clean.
Rest 2 minutes, then serve with chutney. Optional: lightly toss with a tempering of mustard + curry leaves.
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