Tomato-Cilantro Raita

A simple, cooling yogurt dip, raita is delicious with the peppery version of the crisp lentil-flour wafers called pappadams (or any spicy food) sold at every Indian market.

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  • Servings: Makes 2 cups of raita


  • 1 cup plain yogurt
  • 2 medium tomatoes, seeded and cut into 1/2-inch dice
  • 1/2 cup coarsely chopped cilantro
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground pepper
  • 20 large black-pepper pappadams

How to make this recipe

  1. Whisk the yogurt in a bowl. Stir in the tomatoes, cilantro and cayenne and season with salt and pepper. Refrigerate for about 1 hour.

  2. Preheat the broiler. Set 1 pappadam in the center of a baking sheet as close to the heat as possible and broil with the oven door open until the pappadam begins to puff, about 5 seconds. Pull the baking sheet out of the oven and turn the pappadam 180 degrees. Return to the oven for about 3 seconds longer, or until the pappadam is dimpled and puffed. Transfer the pappadam to a wire rack and repeat with the remaining pappadams. Serve with the raita.

Make Ahead

The pappadams can be baked up to 1 hour ahead.

Contributed By Published November 2003

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