Bafauri (Chhattisgarhi Steamed Chana Dal Dumplings)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bafauri is a traditional snack of Chhattisgarh made from chana dal (split Bengal gram). The soaked dal is ground coarsely with garlic, ginger, green chilies and spices, shaped into small balls and steamed until firm. It is served with tomato chutney and is lighter than fried fritters. Chhattisgarhi cooking is often described as simple and rice-centered, with steamed and fried rice-flour snacks and plenty of leafy greens; the state is sometimes called the “rice bowl of India”. Read more in Indian regional cuisines.

Bafauri can also be sliced and pan-fried for a crisp finish.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Su La Pyae on Pexels; Photo 2: Ada Mbita on Pexels; Photo 3: Su La Pyae on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Bafauri (Chhattisgarhi Steamed Chana Dal Dumplings)

Author: KP Cooking Method: Steaming Cuisine: Chhattisgarh, Indian Courses: Lunch, Snacks Recipe Keys: Gluten Free High Protein Vegan Vegetarian Meals

Prep Time 20 mins Cook Time 20 mins Rest Time 240 mins Total Time 4 hrs 40 mins

Servings: 4

Description

Bafauri: soft steamed dumplings of ground chana dal with garlic, ginger and green chilies. A traditional Chhattisgarhi snack served with tomato chutney.

Ingredients

Servings

For the dumplings

• 1 cup chana dal (about 200 g, soaked 4 hours)
• 4 garlic cloves
• 1 inch fresh ginger (about 2.5 cm)
• 3 green chilies
• 1 tsp cumin seeds
• ¹⁄₂ tsp ground turmeric
• 2 tbsp fresh coriander (cilantro) (chopped)
• 1 tsp salt (to taste)
• 1 tbsp oil (for greasing and brushing)

Instructions

1. Drain the soaked dal well. Grind with the garlic, ginger, green chilies and cumin into a coarse, thick paste without adding water, or only a spoonful if needed.
2. Mix in the turmeric, coriander and salt.
3. Grease your palms with oil and shape the mixture into small balls or flat discs, about 4 cm / 1 1/2 in wide.
4. Arrange on a greased steamer plate. Steam over boiling water for 15 to 18 minutes until firm and cooked through.
5. Cool slightly. Serve warm with tomato chutney, or pan-fry in a little oil until golden on both sides.

Note

Grind the dal coarsely and do not add much water or the dumplings will not hold. Vegan and gluten-free. Be careful with the steam. Best eaten the same day.