Soak the Chana Daal and urad daal separately in water for two hours.
Drain the water from both the dals and grind both in a grinder separately to make a thick fine paste.
Take them out in a bowl.
Add green chilli paste, ginger-garlic paste, coriander leaves, baking soda and ajwain seeds, salt to taste and oil.
Mix well with your palms, till it becomes fluffy, the dal mixture should be very thick.Make thick rolls out of the mixture.
In a Steamer boil 4 glasses of water.
Keep a greased sieve or a strainer and put dal mixture rolls on the plate as shown in the pic.
Cover the steamer with a lid and steam cook for 15 minutes, first 5 minutes on high flame and then flip over the rolls carefully with a tong, then rest of the 10 minutes on medium flame.
After 15 minutes, the Bafauri rolls are cooked.
Check with a knife, if it comes out clean it's done.
Remove them in a serving plate with the help of a tong.
Cut the rolls into thin slices.
These bafauris can be eaten in 4 ways
1. Serve the steamed Bafauri with Dhaniya Chutney.
2. Deep fry them in hot oil and serve with mint coriander chutney.
3. Add pieces of steamed bafauri in tempering made with hot oil, mustard seeds, curry leaves and roasted peanuts.
Sauté and serve hot.
4 Dip fried bafauri in churned curd and serve like dahi vade.
