Bafauri is a traditional steamed snack from Chhattisgarh made from soaked and coarsely ground chana dal (Bengal gram), mixed with onion, ginger-garlic, and spices, then steamed until firm and topped with a tempered mustard-seed and curry leaf garnish. It’s naturally oil-free (unless pan-fried as a variation), high in plant protein, and takes about 45 minutes total, including soaking time.
What Makes Bafauri Recipe Different From Other Steamed Snacks
If you’ve had dhokla or idli, bafauri will feel familiar in concept but different in every other way. Where dhokla uses a fermented gram-flour batter and idli uses a fermented rice-lentil batter, bafauri skips fermentation entirely and uses coarsely ground, soaked chana dal as its base which gives it a heartier, slightly grainy bite rather than a soft, spongy one.
Bafauri comes from the Chhattisgarh region of central India, where it’s traditionally eaten as a breakfast or evening snack alongside a simple mint or tamarind chutney. Some households also make a lightly pan-fried version after steaming, which adds a crisp outer layer while keeping the inside soft this recipe covers both methods.
Ingredients For Bafauri Recipe (Serves 4, makes about 10-12 pieces)
- Chana dal (Bengal gram) – 1 Cup
- Onion, finely chopped -1 Medium
- Green chili, finely chopped -1-2
- Ginger-garlic paste – 1 tsp
- Coriander leaves, chopped -2 tbsp
- Ajwain (carom seeds) – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Asafoetida (hing) – A pinch
- Baking soda – 1/4 tsp
- Salt – To Taste
- Water – As needed for grinding
For the tempering (optional but recommended):
- Oil – 2 tsp
- Mustard Seeds – 1 tsp
- Sesame seeds – 1 tsp
- Curry Leaves – 8-10
- Dry Red Chilli -1-2
Step-by-Step Method For Bafauri Recipe
Step 1: Soak the Chana Dal
Wash the chana dal thoroughly and soak in enough water to fully cover it for 2-3 hours. This softens the dal enough to grind while still keeping some texture — don’t over-soak, or the batter turns too smooth and loses bafauri’s characteristic grainy bite.
Step 2: Grind to a Coarse Paste
Drain the soaked dal and grind it with the green chili and just a splash of water — enough to bring it together, not so much that it turns into a smooth, runny batter. The traditional Chhattisgarhi texture is slightly coarse, not silky smooth like a dhokla batter.
Step 3: Mix in the Spices
Transfer the ground dal to a bowl. Add chopped onion, ginger-garlic paste, coriander leaves, ajwain, turmeric, red chili powder, asafoetida, salt, and baking soda. Mix well — the baking soda helps keep the steamed bafauri from turning dense or hard.
Step 4: Prepare the Steamer
Heat water in a steamer or a large pot fitted with a steaming rack. Grease a steaming plate or idli mold lightly with oil.
Step 5: Shape and Steam
Drop spoonfuls of the batter onto the greased plate, or shape into small flattened rounds by hand. Steam on medium-high heat for 15-20 minutes. Check doneness by inserting a knife or toothpick — it should come out clean.
Step 6: Cool Slightly
Let the steamed bafauri cool for 5 minutes before removing from the plate — this prevents them from breaking apart while still soft.
Step 7: Add the Tempering
Heat oil in a small pan. Add mustard seeds and let them splutter, then add sesame seeds, curry leaves, and dry red chili. Pour this tempering over the steamed bafauri just before serving.
Step 8 (Optional): Pan-Fry for a Crispy Version
For the traditional crispy variation, heat a little oil in a flat pan and shallow-fry the steamed bafauri pieces for 1-2 minutes per side until golden and lightly crisp on the outside.
What You Get Per Serving (Approximate, steamed version)
| Nutrient | Per 3 Pieces (~100g) |
|---|---|
| Calories | ~140 kcal |
| Protein | ~8g |
| Carbohydrates | ~22g |
| Fiber | ~5g |
| Fat | ~2g (steamed, without tempering oil) |
Common Mistakes For Bafauri Recipe (Troubleshooting)
Bafauri turns out hard or dense This usually means the baking soda was skipped, or the batter was over-mixed after adding it. Mix the soda in gently and steam soon after to preserve its leavening effect.
Bafauri is too soft and falls apart The batter was likely ground too smooth with too much water. Keep the grind coarse and the water minimal the mixture should hold its shape when dropped onto the steaming plate.
Bafauri tastes bland Chana dal is naturally mild, so don’t be shy with the ajwain, asafoetida, and salt these are what carry most of the flavor in a dish with no heavy gravy or sauce.
Steamed bafauri sticks to the plate Make sure the steaming plate or idli mold is well-greased before adding the batter, and let the bafauri cool for a few minutes before attempting to remove it.
Variations For Bafauri Recipe
- Spicier Version: Increase green chili and add a pinch of garam masala to the batter for a deeper flavor.
- Extra-Protein Version: Mix in a tablespoon of finely chopped spinach or grated bottle gourd for added nutrition without changing the core texture.
- Navratri/Vrat-Friendly Note: Traditional bafauri is not typically a vrat dish since it uses regular salt and standard spices, but some Satnami community versions during Navratri swap in rock salt and skip onion-garlic check your own family’s tradition if making this for a fasting occasion.
What to Serve With Bafauri Recipe
- Mint-coriander chutney (the classic pairing)
- Tamarind-date chutney for a sweet-tangy contrast
- A simple curd dip for a cooling side
FAQ (Frequently Asked Questions)
- Q.1 What is bafauri recipe made of?
- A.1 Bafauri recipe is made primarily from soaked and coarsely ground chana dal (Bengal gram), mixed with onion, ginger-garlic, and spices, then steamed until firm.
- Q.2 Is bafauri recipe the same as dhokla?
- A.2 No. Dhokla is made from a fermented gram-flour batter and has a soft, spongy texture, while bafauri uses coarsely ground soaked chana dal with no fermentation, giving it a heartier, slightly grainy bite.
- Q.3 Is bafauri recipe healthy?
- A.3 Steamed bafauri (without the pan-fried variation) is oil-free, high in plant-based protein from the chana dal, and relatively low in calories, making it a filling snack option compared to deep-fried alternatives.
- Q.4 Can bafauri recipe be made without onion and garlic?
- A.4 Yes. Simply omit them and adjust salt and spice levels slightly — the dish still holds together well since the binding comes from the dal itself and the baking soda, not the onion.
- Q.5 How long does bafauri recipe stay fresh?
- A.5 Steamed bafauri is best eaten fresh but can be refrigerated in an airtight container for up to 2 days. Reheat by steaming briefly or pan-frying to restore texture, rather than microwaving, which can make it rubbery.
Final Words For Bafauri Recipe
Bafauri is one of those dishes that deserves far more visibility than it currently has online simple, protein-rich, oil-free, and full of flavor once you get the tempering right. Whether you steam it plain for a light snack or give it a quick pan-fry for extra crunch, it’s a dish worth adding to your regular rotation, not just something to make once for novelty. Give it a try and let it become a new household favorite.
Thankyou for reading and stay tuned for more amazing recipes.🥰☺️
