This is a modified version of taditional dish Bafauri from central India. I sort of invented it with my mom 4 years ago. Generally, the batter is steamed to make what is called Bafauri. But I really like the baked version of it which gives it a bread like texture. This is a savoury snack, very healthy and you wouldn't be able to stop yourself from eating it endlessly.
- Split-Moong daal (1 cup)
- Rice (1/3 cup)
- Urad Daal (1/6 cup)
- Chana Daal (optional, 1/6 cup)
- 1/2 Red onion
- Ginger paste (2 tablespoons)
- Green chilies (optional, can be replaced by other hot peppers)
- Coriander (4 teaspoons)
- Red Chilli powder (According to taste)
- Cumin seeds (2 teaspoon)
- Salt (to taste)
- Baking Powder (1 teaspoon)
- Baking Soda (1/2 teaspoon)
- Vegetable oil (I prefer Soyabean or Sunflower oil)
- Kasuri Methi (Dried fenugreek)
- Mustard Seeds (1 teaspoon)
- Curry leaves (5-6)
- Sugar (1 teaspoon)
- Mix all daal and rice together and wash three times. Try not to loose the floating green covers of split moon daal.
- Soak in warm water overnight or atlest 8 hours.
- Using a powerful mixer-grinder, make a paste of soaked mixture. Add the ginger piece while grinding or mix paste later.
- The paste should be thick as cake batter and as fine as your mixer allows.
- Chop onion finely and add to the paste.
- Chop according to taste some green chilies and add to the paste.
- Add Coriander, red chilli powder, cumin seeeds and salt.
- You can experiment on adding aromatic spices in small quantities like cinnamon, star anise etc.
- Set oven to 400 degrees Fahrenheit or 205 degrees Celsius.
- Line a baking dish with baking sheet and leave the wrinkles as it is. They give nice texture to the edges.
- Right before the oven is about to reach the temperature, add baking powder and soda to your batter and mix well.
- Pour into the baking dish to a maximum height of 1 inch. If you have more batter, prepare another dish. Our bread won't rise too much, so thick layer might leave uncooked batter in the middle.
- Sprinkle small amount salt on the top surface.
- Spray a fine layer of oil over it and sprinkle crushed Kasuri Methi on top.
- Put the dish in oven and bake for 20 minutes. Do a toothpick test after 15 min.
- Bake more if inside feels wet. We want a completely dry inside like a bread.
- Take out from oven, let it cool for atleat 10 min and cut into pieces.
- If the bread is too dry for you, you can stir-fry the pieces.
- Heat up some oil tohalfway smoking point in a pan.
- Add mustard seeds and curry leaves to it.
- When seeds start sputtering, add 1/3 cup water.
- Add sugar and mix well.
- Add the bread pieces now and cover them evenly with mustard seeds.
- Close the lid and let it sit for 2 min.
- Open the lid and stir for a while and switch-off stove.
- Enjoyed best with green chilli chutney and/or tomato ketchup.
- I also liked it with using Kadhi as a dip (recipe to come soon, meanwhile google).