Salted Lassi

ByKanan Patel Updated on
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This salted lassi is a savory, creamy, rich, and smooth yogurt-based North Indian drink. It’s perfectly cooling and refreshing—just like the ones you get at your favorite Indian restaurant!

You’ll need just 3 main ingredients (plus salt and water), and it comes together in 5 minutes.

2 glasses of salted lassi on a wooden tray with napkin underneath.

About Salted Lassi Recipe

  • Summer Season Drink: Salted lassi is super cooling and refreshing. It keeps your body hydrated and helps protect against sunstroke during the hot months.
  • Healthy Choice: It’s a much better alternative to carbonated or sugar-loaded drinks. Plus, it aids in easy digestion, making it a great everyday beverage.
  • Traditional Method vs Modern: Traditionally, lassi is made by hand-churning yogurt using a wooden whisk (madani). But you can easily make it using a regular blender or an immersion blender for convenience.

Salted Lassi vs Plain Chaas:
While the ingredients are almost the same, the water quantity is the big difference.

  • Salted lassi is thicker and creamier compared to chaas.
  • Chaas is much thinner because it uses more water.

Ingredient Notes

  • Yogurt: For the best rich, thick, and creamy texture, I highly recommend using full-fat yogurt. But if you’re watching your fat intake, you can use low-fat or fat-free yogurt instead.
  • Black Salt (Kala Namak): This gives a unique zing and depth of flavor to the lassi. It’s a must for that authentic restaurant-style taste.
  • Roasted Cumin Powder: It adds a warm, earthy aroma to the drink.
  • Here’s how to make it at home: Dry roast cumin seeds over medium-low heat, stirring constantly until they turn darker and aromatic. Let them cool completely, then grind into a powder using a spice grinder or a mortar and pestle (for small quantities). Store it in an airtight container and it stays fresh for up to 2-3 months.

How To Make Salted Lassi? (Pics) 

  1. Take chilled yogurt in a large bowl. Add regular salt, black salt, and roasted cumin powder. Pour in chilled water.
  2. Start whisking using a wooden churner (madani) or a hand whisk until the yogurt is smooth, slightly frothy, and well combined.
    – Alternatively, you can add everything to a blender and blend until smooth.
Collage of 2 images showing ingredients in a bowl and whisked using madani.

Expert Tips

  • Lassi tastes best when served chilled.
  • Always use chilled yogurt and chilled water to get an instantly cold and refreshing drink. Otherwise, make it a few hours ahead and chill it in the refrigerator.
  • Adjust the amount of water depending on how thick your yogurt is. Thicker yogurt will need a little more water.
  • You can store leftovers in an airtight jar or bottle in the refrigerator for up to 2 days. Stir well before serving.
Salted lassi served in 2 glasses in a wooden tray.

Check Out Other Indian Drinks

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Salted Lassi Recipe

4.50 from 2 votes
2 glasses of salted lassi on a wooden tray with napkin underneath.
This salted lassi is savory, creamy, rich and smooth yogurt-based North Indian drink. This recipe will give you the same taste and texture as your favorite Indian restaurant.
Kanan
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 2

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 2 cups Plain yogurt, Chilled
  • ½ cup Chilled water
  • ½ teaspoon Black salt (Kala namak)
  • 1 teaspoon Roasted cumin powder
  • Salt to taste

Instructions

  • Take chilled yogurt in a bowl. Add salt, black salt, roasted cumin powder and chilled water.
  • Start whisking until smooth and frothy. Or add everything into the blender and blend.
  • Pour into the glass and serve.

Notes

  • Lassi tastes best when served chilled.
  • Always use chilled yogurt and chilled water to get an instant chilled drink. Otherwise, make it a few hours before serving and chill in the refrigerator.
  • Adjust the amount of water depending on how thick your yogurt is.

Nutrition

Calories: 178kcal (9%) | Carbohydrates: 17.7g (6%) | Protein: 14.1g (28%) | Fat: 3.2g (5%) | Saturated Fat: 2.5g (13%) | Cholesterol: 15mg (5%) | Sodium: 904mg (38%) | Potassium: 593mg (17%) | Sugar: 17.3g (19%) | Vitamin A: 150IU (3%) | Vitamin C: 2.5mg (3%) | Calcium: 460mg (46%) | Iron: 0.9mg (5%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.50 from 2 votes

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4 Comments