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5. To make vadas, place a small bowl with some cold water next to the batter. I find it easiest to make these vadas using a thick plastic sandwich bag. This way you can make one vada at a time, pick up the bag, and easily drop each vada into the hot oil.

6. Place a sandwich bag flat on the counter and lightly coat the top of the bag with water. Place a heaping tablespoon of batter in the center of the bag. Using your fingers, spread the batter into a circle. Make a hole in the center with one finger. Pick up the bag in your left hand by sliding your fingers under the bag where the vada is. Place 4 fingers of right hand lightly over the vada, flip over the bag, and remove the bag with left hand. Immediately slide the vada into the hot oil. Keep making one vada at a time and adding to the oil. You can fry 5 to 6 vadas at a time. Fry for 3 to 5 minutes, until golden brown on one side, turn it over, and fry the other side. Drain on paper towels.

7. Serve hot with Coconut Chutney (page 185) or Tomato-Coconut Chutney (page 186).

MAKE AHEAD: You can partially fry all the fritters to light brown color, step 6. Cool and refrigerate in a covered bowl for up to 4 days. Or, freeze them for up to 3 months in a freezer-safe plastic bag. Before serving (thaw if frozen), fry them again on high heat, as in step 6, to golden brown.You can bake them, if desired, in a preheated oven (400ºF) in a single layer. Baking makes the fritters a little dry, so take care not to overbake them.

NUTRITION INFORMATION PER SERVING:

Calories: 79;

Total Fat: 4 g (Saturated Fat: 0.5 g);

Carbohydrate: 9 g; Protein: 3 g; Fiber: 2 g;

Sodium: 226 mg

Sorghum-Zucchini Cakes

Muthia

PREP: 15 minutes

COOK: 20 minutes

MAKES: 10 servings

SERVING SIZE: 2 pieces

Sorghum flour gives these steamed, savory cakes a unique

Stexture. They are healthy and delicious. It’s a two-step process: You first steam the dough mixture and then season and stir-fry until lightly crisp. If available, use bottle gourd (lauki ), but they are just as good with zucchini, which is readily available year-round. Serve them as an appetizer or a light meal with a bowl of soup.

½ cup sorghum flour (jawar flour)

⅓ cup roti-atta, or white whole wheat

flour

⅓ cup besan

1 teaspoon salt

¼ teaspoon turmeric

1 teaspoon cumin seeds, lightly crushed

½ teaspoon cayenne pepper, or to taste

1 teaspoon ground coriander

1 teaspoon sugar

2 cups zucchini, grated, or lauki (bottle

gourd), peeled and grated

2 tablespoons cilantro, finely chopped

1 tablespoon lemon or lime juice

1 tablespoon canola or vegetable oil

SEASONING (CHOUNK)

3 tablespoons canola or vegetable oil

½ teaspoon mustard seeds

6-8 curry leaves, chopped

1 tablespoon sesame seeds

1. In a medium bowl, combine sorghum flour, roti-atta, and besan. Add salt, turmeric, cumin seeds, cayenne pepper, coriander, and sugar.

2. Add grated zucchini, cilantro, and lemon juice. Mix well with a large spoon, switching to your hands when the dough becomes difficult to work with (the moisture from zucchini will help make the dough). Mix in the oil. The dough will be soft, almost like a thick cake batter.

3. Brush or spray an 8-inch-round metal cake pan with oil. Spread the dough evenly in the pan. Set aside.

4. Use a large saucepan with a tight lid that the cake pan can fit into. Place a steamer rack or a 1-inch-high ring in the middle of the pan. Add 1 cup water in the saucepan and heat on medium-high heat.

5. Carefully place the cake pan in the pan using tongs and cover with a lid. Bring to a full, rolling boil and reduce heat to medium. Steam for 10 minutes. Remove from heat and carefully take out the cake pan. Set aside and cool to room temperature.

6. Once cooled, cut muthia into 1-inch squares. Remove from pan.

7. Prepare seasoning: Heat oil in a large fry pan on medium-high heat. Add mustard seeds, cover with a lid (to keep seeds from popping out). Fry for a few seconds until mustard seeds stop popping.