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.
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)
Take chilled yogurt in a large bowl. Add regular salt, black salt, and roasted cumin powder. Pour in chilled water.
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.
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.
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
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.
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.
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.
Yummy
thank you
Very important to boost and speedup digesting food .
yes very true