Soak the dal in warm water for 2-3 hours.
Drain out the water from the dal and wash it.
Save a tablespoon of the soaked dal.
Put the rest in the blender along with the measured water.
Blend the dal till it becomes a semi smooth paste. It should not be runny or too thick.
Add rest of the ingredients including the saved dal and mix the batter well.
Heat some water in the idli steamer.
Grease the idli moulds with some oil.
Spoon about a tablespoon full of the batter into the cavities.
When the water is begins to boil, put the idli stand into the pan.
Cover and let the bafauri steam for 10-15 minutes.
Bafauri is cooked if the top does not appear wet.
Take the stand out of the pan.
Let the bafauri cool down for a 2-3 minutes.
Remove bafauri carefully from the idli moulds.
Serve it with your choice of chutney or sauce.