poppadums with chile-spiked onion spread √
Makes enough dip for 6 poppadums.
Note: Poppadums are lentil wafers, usually found in the Asian products aisle of the supermarket. “In season, try incorporating unripe mango into the spread for a more sour experience (my favorite) that also cuts down on the heat from the chiles,” writes Raghavan Iyer in “Indian Cooking Unfolded.”
• 6 to 12 uncooked (and sun-dried) lentil wafers, each at least 6 inches in diameter
• 1/2 c. finely chopped red onion
• 1 medium-size tomato, cored and finely chopped
• 1/4 c. finely chopped fresh cilantro leaves and tender stems
• 1 or 2 fresh green serrano chiles (stems discarded), finely chopped (do not remove seeds)
• 1/2 tsp. coarse kosher or sea salt
To prepare poppadums: If using a gas stove, set flame of a burner to medium-high. Holding 1 poppadum with a pair of tongs, flip it back and forth over the open flame until bumps start to appear on the surface and poppadum turns light brown, about 1 to 2 minutes. Remember to shift tongs in order to toast the part initially covered by them. Repeat with remaining poppadum and set aside to cool.
If using an electric stove, place a rack as close as possible to the broiler’s heating element and preheat broiler to high. Toast poppadums until bumps appear on the surface or poppadum turns light brown, about 1 to 2 minutes. There is no need to turn them. Set aside to cool. The poppadums will turn crisp and brittle as they cool, and can be stored in airtight plastic zip-top bags at room temperature for up to 2 weeks.
To prepare spread: In a medium bowl, combine onion, tomato, cilantro and chiles. Just before serving, stir in salt.
To serve: Place 6 poppadums on a large pretty platter. Evenly divide the onion topping among them, spreading it over the surface of each, and serve.
Nutrition information per serving:
Calories 42 Fat 0 g Sodium 150 mg
Carbohydrates 8 g Saturated fat 0 g Calcium 11 mg
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