My F&W
quick save (...)

Tomato-Cilantro Raita

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: Makes 2 cups of raita
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. 1 cup plain yogurt
  2. 2 medium tomatoes, seeded and cut into 1/2-inch dice
  3. 1/2 cup coarsely chopped cilantro
  4. 1/8 teaspoon cayenne pepper
  5. Salt and freshly ground pepper
  6. 20 large black-pepper pappadams
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.