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We hope you got benefit from reading it, now let’s go back to bafauri recipe. To cook bafauri you only need 21 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Bafauri:
  1. Get 1 cup chana dal
  2. You need 1 green chilli
  3. Take 3-4 garlic cloves
  4. Provide 1 inch ginger
  5. You need 1/2 cup chopped onion
  6. Use 1/2 cup chopped coriander leaves
  7. Take 1/2 tsp carrom seeds/ajwain
  8. Prepare 1/2 tsp turmeric powder
  9. Take 1 tsp red chilli powder
  10. Prepare 1/2 tsp garam masala powder
  11. Use 1/4 tsp baking soda
  12. Provide to taste Salt
  13. Get as needed Water
  14. Take as needed Oil for greasing
  15. You need For tadka
  16. Take 1 tsp mustard seeds
  17. Prepare 1 tsp seaseme seeds
  18. Take 9-10 curry leaves
  19. Provide 1/2 tsp asafoetida/hing
  20. Get 1 tsp lemon juice
  21. Provide 3-4 tsp oil
Steps to make Bafauri:
  1. Soak 1 cup of Chana dal overnight & make a coarse paste of it by adding green chiili, garlic & ginger. Add very little water.
  2. Add some onion, coriander leaves, garam masala powder, salt, turmeric powder, red chilli powder & ajawain, baking soda and mix everything well. You can add any other spices of your choice.
  3. Now boil water in your steamer/heavy bottom pan, grease a plate or tray with little oil, pour the batter over it and steam it on a low to medium flame for about 15-18 mins or until it is perfectly steamed. You can also use your idli maker/stand to steam these.
  4. Allow it to cool down and cut it into small pieces. You can also serve this as it is without any tadka, with any chutney or sauce.
  5. For the tadka, heat oil in a pan, add mustard seeds & seaseme seeds allow them to splutter, add curry leaves & hing, saute it for few seconds, add the pieces of Bafauri, gently mix it for few seconds, add some lemon and it's done.

Bafauri is a simple and light snack which is made with chana dal and some spices. Bafauri is mainly prepared from chana dal in a steaming process. Chana dal are basically baby chickpeas which are first splitted and then polished to get the final texture. This dal is much nutritious and can be easily digested. Bafauri is cooked if the top does not appear wet.

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