Jowar Wada (with Steamed Whole Jowar)

Ingredients

• whole jowar (sorghum grain) — 1 cup (soaked overnight)
• besan (Bengal gram flour) — 1/4 cup
• pepper — 1/4 tsp
• chilli powder — 2 tsp
• cumin seeds — 1/4 tsp
• salt (to taste)
• water (a little, only as needed to grind the grain and bring the mixture together as a dough (FSSAI's printing of this wada: 'water to make dough'))
• oil (for frying)

Method

1. Soak the jowar overnight (at least 8 hours), drain it and steam it for 20 to 40 minutes, until soft.
2. Grind the steamed grain to a coarse paste in a wet grinder or mixer, adding only as much water as it needs, and scrape it into a large bowl.
3. Mix in the besan, salt, pepper, chilli powder and cumin seeds until the mixture holds together as a dough.
4. Shape the mixture into small balls, then press each one into a wada.
5. Fry in hot oil over medium heat until golden, drain on kitchen paper and serve with tomato or peanut chutney.