Steamed Bafauri
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 225 grams
Water - 1200 milliliters, divided
Ginger garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Onions - 125 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 teaspoon
Coriander - 2 teaspoons
Mint - 40 grams
Coriander - 15 grams
Ginger - 1 teaspoon
Garlic - 1 tablespoon
Green chili - 2 teaspoons
Chaat masala - 1 teaspoon
Lemon juice - 1 tablespoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Peanuts - 40 grams
Water - 100 milliliters
PREPARATION
- In a bowl, add 225 grams split bengal gram, 1 litre water and soak for 4 - 5 hours.
- Transfer this into a blender, add 200 milliliters water and blend it into a paste.
- Transfer this into a bowl and give it a nice stir.
- Add 1 tablespoon ginger garlic paste, 1 tablespoon green chili, 125 grams onions, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon carom seeds, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 teaspoon chaat masala, 1 teaspoon garam masala, 2 teaspoons coriander and mix it well.
- Transfer this mixture into a idli maker.
- Heat some water in a heavy skillet, add the idli maker in it and cover it with lid.
- Steam for about 15 - 20 minutes.
- Open the lid and remove it from heat.
- In a blender, add 40 grams mint, 15 grams coriander, 1 teaspoon ginger, 1 tablespoon garlic, 2 teaspoons green chili, 1 teaspoon chaat masala, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 40 grams peanuts, 100 milliliters water and blend it well.
- Serve with prepared steamed bafauri.
