Salted lassi or salty lassi is a popular yogurt based drink in India. It is very simple and easy to prepare with few ingredients only.
I already have a spicy special masala chaas recipe posted two years back which was a version I tasted in Kailash Parbhat restaurant. But this one is the easiest and basic salt lassi recipe.
Thought I should have this post this summer but better late than never. This is Vj’s favourite, this is made with many variations, but you can keep this as base. This is had for better digestion too as it made with curd and cumin.
I always use home set curd, freshly made for best results so that it is not sour. I love my lassi without any sharp tanginess. So balance it accordingly with salt.
Using kala namak and roasted cumin seeds powder (bhuna jeera) helps it with digestion along with the natural probiotics present in the curd.
If your curd is too tangy, balance it by adding more milk. My trick to a frothy lassi similar to the Lassi walah is using the whipper blade attachment that comes along the mixie. You can use the regular blade as well.
Salted lassi or salty lassi
- 2 cups Chilled Curd Plain yogurt
- ½ teaspoon Roasted jeera powder Cumin seeds powder
- Black salt – As needed
- Use the whipper blade in your mixer if yours has one, coz it will froth the lassi better. Add curd to the mixer.
- Add required black salt and jeera powder. ( I added regular salt)
- Whip for a minute and transfer to serving glass.
- Adding black salt gives best flavor, if you don’t have you can add chaat masala too.
- You can add few mint leaves or coriander leaves for variation.
- Use fresh made not sour curd for best taste. If its too sour, you should use water or milk or ice cubes to make it less.
Salted lassi method
1. Use the whipper blade in your mixer if yours has one, coz it will froth the lassi better. Firstly, add curd to the mixer.
2. After that, in goes required black salt and jeera powder. ( I added regular salt)
3. Whip for a minute and finally transfer to serving glass.
Serve chilled always. Garnish with mint leaves or a pinch or black salt/ jeera powder/ chaat masala.