Soak chana dal/split chickpeas for 3-4 hours.
Drain the water and grind it to a smooth paste.
Add little water while grinding if required.
Transfer this paste to a mixing bowl.
It should resemble a thick lumpy paste.
Then add finely chopped green chillies.
Next, add sweet pea leaves and cilantro.
Add chopped onions, ginger and garlic.
Followed by baking soda, turmeric powder, chilly powder, ajwain/carom seeds, and salt.
Then add oil and water, mix and prepare a thick batter.
Grease your steamer plate with some cooking spray if you want. I used an Idli cooker for this recipe.
Pour a spoonful of the batter into each mold and steam these cakes for 20-30 minutes on medium flame.
Once done, open the steamer and de-mold the bafauri carefully.
Serve it with some spicy green chutney or ketchup along with your evening tea/coffee.