Salted lassi or salty lassi
Salted lassi is a cool, savoury Indian yoghurt drink seasoned with roasted cumin and black salt. It takes only a few minutes to whip up and makes a refreshing accompaniment to a meal.
Ingredients
- 480 ml (2 cups)chilled plain yoghurt
- 2.5 ml (½ tsp)roasted cumin seed powder
- to tasteblack salt
Instructions
- 1
Add the yoghurt
If your mixer has a whipper blade, use it to make the lassi frothier. Put the chilled yoghurt in the mixer.
- 2
Season the mixture
Add black salt to taste and the roasted cumin powder. The recipe author used regular salt instead.
- 3
Whip and serve
Whip for 1 minute, then pour into serving glasses.
What is salted lassi?
Lassi is a yoghurt-based drink popular in India, served in sweet and savoury styles. This version is savoury, with black salt and roasted cumin giving the chilled yoghurt a gently spiced flavour.
A short blend makes it quick to prepare, while the whipper blade helps create a light foam.
Nutrition and macros by portion
The nutrition label shows one serving as written: 147 calories, 8g protein, 11g carbs, 8g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use lower-fat yoghurt | 103 kcal | 6g | 8g | 6g |
| This serving | As written | 147 kcal | 8g | 11g | 8g |
| Hungry | Serve a larger glass | 221 kcal | 12g | 17g | 12g |
The yoghurt supplies most of the drink's protein, fat and carbohydrate, including naturally occurring milk sugar; cumin adds very little. Pair a glass with a meal that includes vegetables and a source of fibre for a more balanced plate.
Choose the yoghurt
Chilled yoghurt: plain yoghurt is the base, so choose one whose tang you enjoy. Keeping it cold also means the drink is ready to serve straight after blending.
Season to taste
Black salt: add it gradually, tasting as you go, since its savoury flavour can be distinctive. Regular salt is an alternative, as in the recipe author's version.
Roasted cumin: the powder brings a warm, earthy note. Use roasted cumin powder rather than plain ground cumin to keep to the recipe's intended flavour.
Get a foamy finish
Whipper blade: use this mixer attachment if you have one; it is recommended for a frothier drink. Blend the ingredients for the stated minute, then stop and serve.
Serve it cold
Serving glasses: pour the lassi as soon as it is whipped so the foam is at its freshest. It works well alongside a savoury Indian meal or as a cooling drink on its own.
Keep the texture simple
No extra liquid: this recipe uses yoghurt alone as its base, so the result is thicker than a lassi made with added water. Follow the method as written for its intended texture.
Recipe notes & tips
- Chill the yoghurt before blending so the drink is ready to serve straight away.
- Use the whipper blade if your mixer has one for a frothier result.
- Add the black salt gradually and taste before adding more.
- Measure the roasted cumin powder so it seasons without overwhelming the yoghurt.
- Pour into glasses immediately after whipping.
Variations
- Regular salt: use it in place of black salt, as the recipe author did.
- More cumin: add a little extra roasted cumin powder for a stronger earthy flavour.
- Less salt: start with a small pinch and adjust after tasting.
- Extra froth: use the mixer’s whipper blade, if available.
- Serve chilled: refrigerate the yoghurt beforehand for a colder drink.
Common mistakes to avoid
- Adding too much salt: season gradually and taste before adding more.
- Using warm yoghurt: chill it first so the lassi is cool when served.
- Skipping the whipper blade: use it if available for the frothier finish described in the recipe.
- Blending for less than a minute: whip for the full minute stated in the method.
- Leaving it in the mixer: transfer it to serving glasses once whipped.
How to store
For the best texture, serve the lassi just after whipping. If you need to keep it briefly, cover and refrigerate it, then stir or briefly re-whip before serving; the foam may settle.
Frequently asked questions
Can I use regular salt instead of black salt?
Yes. The recipe author used regular salt, so it is a suitable alternative; add it to taste.
Do I need a whipper blade?
No. Use one if your mixer has it, as it helps make the lassi frothier. The recipe does not require a particular attachment.
How long should I blend the lassi?
Whip it for 1 minute, then pour it into serving glasses.
Can I make it ahead?
You can mix it ahead and keep it covered in the refrigerator, but the foam may settle. Stir or briefly re-whip it before serving.
What should I serve with salted lassi?
Serve it with a savoury Indian meal or enjoy it on its own as a chilled drink.
Cook it from the original
This recipe comes from rakskitchen.net. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on rakskitchen.net