Chhattisgarhi Bafauri Steamed Lentil Dumpling

Method

1. 1

   Soak the chana dal: Wash 1 cup chana dal in several changes of water. Soak in 3 cups water for 3 to 4 hours until each grain is fully softened and flattens easily when pressed between fingers.

2. 2

   Drain completely: After soaking, pour the dal into a strainer. Shake to remove all water. The dal must be as dry as possible before grinding — excess water makes the batter too loose to shape.

3. 3

   Grind to a coarse paste: Place the drained dal in a mixer with green chilli, ginger paste, cumin seeds, asafoetida, turmeric and salt. Do not add any water. Grind in short pulses — 5 to 6 pulses of 3 seconds each — until a coarse, slightly rough paste forms. The batter should hold its shape when pressed. If it feels too wet, do not grind further.

4. 4

   Test the batter: Take a small portion and try rolling it into a ball between your palms. If it holds its shape without cracking or sticking too much, the batter is ready. If it cracks, the dal was too dry — add 1 tsp water and pulse once more.

5. 5

   Shape the bafauri: Wet your hands lightly. Take a portion of batter — about 1.5 tablespoons. Roll between your palms into a smooth oval or round shape about 4 cm long. Place on a greased plate. Make all the bafauri this way.

6. 6

   Prepare the steamer: Fill a steamer or a large pot with 3 to 4 cups water. Bring to a full boil. Grease the steamer tray or line with a banana leaf or damp muslin cloth to prevent sticking.

7. 7

   Steam the bafauri: Place the shaped bafauri in a single layer on the steamer tray — leave a small gap between each one as they expand slightly. Cover tightly.

8. 8

   Steam for 15 minutes: Steam on medium-high heat for 15 minutes. After 15 minutes, insert a toothpick into the centre of one bafauri — it should come out clean. If wet batter clings to it, steam for 3 more minutes.

9. 9

   Make the optional tempering: Heat 1 tbsp oil in a small pan. Add mustard seeds — wait for them to pop. Add curry leaves — they will crackle. Pour this tempering over the steamed bafauri if desired. The tempering adds extra flavour but many people eat bafauri plain.

10. 10

    Serve: Remove from the steamer. Serve warm with green coriander chutney or tamarind chutney. The bafauri should be firm outside and soft inside, with a distinct earthy dal flavour from the chana dal.

11. 11

    Note: Bafauri is the most widely eaten steamed snack of Chhattisgarh and is found at every tea stall, market and street corner across the state. Unlike most Indian snacks which are fried, bafauri is entirely steamed making it one of the healthiest traditional street foods. It is particularly associated with the rainy season when it is eaten hot with chai. In tribal areas of Bastar district, bafauri is made with local varieties of pulses not found outside the region.