Bafauri

Servings: 4

Prep: 15 mins

Cook: 20 mins

Bafauri is a healthy breakfast and an evening snack option from the Chhattisgarh, Madhya Pradesh, and Bihar traditionally enjoyed during the festivals. The name bafauri is derived from Hindi word Bhap/baf, which means "steam”, perfectly describing its cooking method. It is a lighter and healthier option, as steaming preserves all the nutrients in the food. Its importance lies in its ability to maintain nutritional balance, offering complex carbohydrates and plant-based protein from the Dal, with minimal use of oil or ghee.

Ingredients you'll need

1 cup chana dal (split chickpeas)
1/2 cup urad dal (split, skinless black gram)
1 medium onion, finely chopped
5-6 garlic cloves, finely chopped
1 inch ginger, finely grated
2 green chillies, finely chopped
1 teaspoon ajwain (carom seeds)
1 teaspoon turmeric powder
1 teaspoon red chilli powder (optional)
1 teaspoon baking soda or fruit salt (optional)
1/3 cup fresh coriander, finely chopped
1 teaspoon oil (for greasing)
Salt and water as required

Instructions

Wash and soak chana dal and urad dal separately for 6-8 hours, then drain the water completely.

Grind the soaked dals into a coarse, thick paste, adding minimal water. The batter should be thick and slightly grainy.

Transfer the batter to a bowl. Add onion, garlic, ginger, green chillies, coriander, ajwain, turmeric, chilli powder, and salt and mix it well.

Add some water if required to make a thick, dropping consistency batter.

Add baking soda or fruit salt only if using, mix gently, and rest for 10 minutes.

Grease the steamer plate or idli moulds with oil and spoon the batter into moulds.

Steam on medium flame for 20-25 minutes and allow it to cool slightly before demoulding.

Serve warm with mint-coriander chutney, coconut chutney, or lightly spiced curd.

Notes:

For added fibre and micronutrients, mix in finely chopped spinach, methi, or spring onions.
You can also toss the bafauri with tempered mustard seeds, curry leaves, and roasted peanuts in oil before serving it.
While the addition of baking soda lightens up the batter, it isn’t a necessity.
Garlic, excess green chillies, and chilli powder can be skipped to prevent from hyper- acidity post consumption.
Individuals prone to hyper-acidity may find chana and urad dal heavy. Such individuals should consume this preparation occasionally, in smaller portions.

For personalized guidance on nutrition or healthy choices onboard, feel free to reach out to our in-house nutritionist,
Ms. Akshaya Mondkar, at nutritionist@executiveship.com.

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Bafauri

Ingredients you'll need

Instructions

Notes:

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