Tomacado
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 0 minutes
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Difficulty Level: Moderate
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Tomatoes
Avocados
Cucumber
About Tomacado
Table of Contents
Tomato and avocado
mousse served in a unique way
- Medium tomatoes, blanched and seeded 2 to 3
- Avocado 1
- Lemon juice ½ tbsp
- Salt to taste
Step 1.Halve the avocado, remove the seed and scoop out avocado flesh and put in a bowl. Add lemon juice and mix.
Step 2.Put the tomatoes in a blender jar and blend to a smooth puree.
Read MoreIngredients
- Medium tomatoes, blanched and seeded 2 to 3
- Avocado 1
- Lemon juice ½ tbsp
- Salt to taste
- Black peppercorns, crushed to taste
- Medium cucumber 1
- Tomato triangles as required
How to Make Tomacado (Stepwise Photos)
Method
- Halve the avocado, remove the seed and scoop out avocado flesh and put in a bowl. Add lemon juice and mix.
- Put the tomatoes in a blender jar and blend to a smooth puree.
- Take ½ avocado flesh in another bowl and mash. Add tomato puree and mix. Add remaining avocado flesh and mix well. Add salt and crushed peppercorns and mix well.
- Fill a piping bag fitted with a star nozzle with the avocado-tomato mixture and refrigerate to set and thicken. This is tomacado mousse.
- Discard the ends of the cucumber and make ribbons with a peeler.
- Shape each cucumber ribbon to a round ring and place them on a serving platter. Pipe the tomacado mousse in the center of cucumber ribbon rounds.
- Top each with a tomato triangle and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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