Adai Disks

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Adai Disks Appetizers

This gluten free appetizer is sure to please your valentine.

Ingredients:

Ingredients
•1 cup brown rice
•1/2 cup yellow split peas/ toor dhal
•1/2 cup Bengal gram / channa dhal
•2 garlic cloves
•1/4 inch ginger – skin peeled
•2 dry red chillies
•Salt to taste, about 1-2 teaspoon

For the tempering
•1/2 teaspoon olive oil
•1/4 cup onions – finely chopped
•2 teaspoon asafeotida
•10-12 curry leaves – finely chopped
•10 Black pepper balls – whole/crushed

Water to soak and grind

1/4 cup oil to make the adais

For Tomato Chutney:

•2 teaspoon olive oil
•2 garlic cloves, minced
•2 green chillies, chopped
•2 tablespoon roasted almonds
•2 plump red tomatoes, chopped
•Salt to taste

Method:

1Soak the brown rice and lentils in a separate bowl with excess water for 4-5 hours. Also soak the dry red chillies in any one of the bowl. Set them aside. Once done, drain the water completely and grind them with ginger and garlic to a batter. Use minimum water. The batter will be thicker than pancake or dosa batter.
2Heat oil in a small pan and add asafoetida, curry leaves, onions , black pepper balls and salt. Add them to the batter and mix well.
3Heat the pan or tawa over medium heat for about 2-3 minutes. Spray with cooking spray. Pour a ladle full of the thick batter in the center of the pan and spread in circular fashion with the back of the spoon to form a circle. Drizzle little oil around the edges and let it cook for 8 minutes and flip it over for another few minutes, about 5 minutes. They should be brown and crispy. Always cook them in medium flame to avoid burning.

Tips: The first one will always take longer time to cook, hence be patient when you have the first one getting cooked.
1Heat oil in a saucepan. Once hot, add garlic and green chilies. Sauté for a minute. Add tomatoes and let it cook covered for 8-10 minutes on low flame. Switch off the heat. Let it cool. Grind to a smooth paste with almonds. Add salt to taste.

Tips to plate:
1Keep a bowl of jaggery dust (grated jaggery), leave the butter in the fridge until ready to plate. I used a cheese grater to get the curls.
2In a large communal plate, neatly arrange the cooked adai (cooled room temperature as butter shouldn’t melt when places on top). Smear little tomato chutney on top, single cilantro leaf , sprinkle jaggery and finally add butter curls.

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