Entree: India – Chhattisgarh – बाफौरी ➤ Bafauri (Steamed spiced chana dal dumplings from central India)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) chana dal (split chickpeas), soaked 2–3 hours and drained
- 1 small onion, finely chopped (about 2 1/2 oz (70 g))
- 2 green chilies, finely chopped
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) roasted cumin powder
- 1 tsp (5 g) coriander powder
- 3/4 tsp (4 g) salt, or to taste
- 1/4 tsp (1 g) baking soda (pinch)
- 2 tbsp (30 ml) vegetable oil, plus 1 tsp (5 ml) for greasing
- For tempering (optional but traditional):
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (5 g) mustard seeds
  - 8–10 curry leaves
  - 1 small dried red chili, broken (optional)
- Lemon wedges and chutney or plain yogurt for serving

Show original ingredient measurements

- 1 cup (200 g) chana dal (split chickpeas), soaked 2–3 hours and drained
- 1 small onion, finely chopped (about 70 g)
- 2 green chilies, finely chopped
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) roasted cumin powder
- 1 tsp (5 g) coriander powder
- 3/4 tsp (4 g) salt, or to taste
- 1/4 tsp (1 g) baking soda (pinch)
- 2 tbsp (30 ml) vegetable oil, plus 1 tsp (5 ml) for greasing
- For tempering (optional but traditional):
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (5 g) mustard seeds
  - 8–10 curry leaves
  - 1 small dried red chili, broken (optional)
- Lemon wedges and chutney or plain yogurt for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Drain soaked chana dal and pulse in a food processor to a coarse, slightly grainy paste with a few pea-sized bits remaining; do not make it completely smooth. Transfer to a bowl.
2. Mix in chopped onion, green chilies, grated ginger, cilantro, turmeric, roasted cumin, coriander powder, salt, baking soda, and 2 tablespoons (30 ml) of oil. Combine into a moist dough that holds shape when pressed; adjust with a teaspoon of water if too dry.
3. Grease a steaming tray or idli mould with 1 tsp (5 ml) oil. Shape mixture into small rounds or use spoonfuls and place them on the tray about 1/2 inch (1.27 cm) apart.
4. Steam in a steamer or large pot with boiling water for 12–15 minutes until set and cooked through. Remove and allow to cool slightly.
5. Optional tempering: heat 1 tbsp (15 ml) oil in a small pan, add mustard seeds and let them crackle, add curry leaves and dried red chili and sauté 10 seconds. Toss steamed bafauri in the tempering to coat.
6. Serve warm with lemon wedges and green chutney or plain yogurt.

1. Drain soaked chana dal and pulse in a food processor to a coarse, slightly grainy paste with a few pea-sized bits remaining; do not make it completely smooth. Transfer to a bowl.
2. Mix in chopped onion, green chilies, grated ginger, cilantro, turmeric, roasted cumin, coriander powder, salt, baking soda, and 2 tablespoons of oil. Combine into a moist dough that holds shape when pressed; adjust with a teaspoon of water if too dry.
3. Grease a steaming tray or idli mould with 1 tsp oil. Shape mixture into small rounds or use spoonfuls and place them on the tray about 1/2 inch apart.
4. Steam in a steamer or large pot with boiling water for 12–15 minutes until set and cooked through. Remove and allow to cool slightly.
5. Optional tempering: heat 1 tbsp oil in a small pan, add mustard seeds and let them crackle, add curry leaves and dried red chili and sauté 10 seconds. Toss steamed bafauri in the tempering to coat.
6. Serve warm with lemon wedges and green chutney or plain yogurt.