Recipe courtesy of
Nidhi Jalan
for
Food Network Kitchen
Recipe courtesy of
Nidhi Jalan
for
Food Network Kitchen
Watch how to make this recipe.
Masala Lassi (Chhaas or Mattha)
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 1/2 cups (about 3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 70
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 10 mg
- Sodium
- 197 mg
Masala lassi is a savory version of India’s popular yogurt-based lassi drink and is also known as chhaas or mattha. It’s frothy, refreshing and considered very healthy, making it a favorite way to cool down on a hot day or after a spicy meal. Unlike thick, sweet lassi, masala lassi is light and full of bright flavor from spices like cumin and ginger and from fresh herbs. Though it’s traditionally made with homemade yogurt, Greek yogurt is a good substitute and gives the drink a nice tang. In India, lassi is typically mixed with a handheld wooden churn called a mathani or madani, but you can make it in a blender or with an immersion blender.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 1/2 cups (about 3 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 70
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 10 mg
- Sodium
- 197 mg
Ingredients
Directions
- Combine the yogurt, cilantro, mint, cumin powder, amchur, ginger, black salt, kosher salt, serrano (if using), 1 1/2 cups water and 1/2 cup ice in a blender or in a bowl (if using an immersion blender). Blend until frothy. You can serve the lassi immediately, or refrigerate it for several hours and stir before serving.
- To serve, pour the lassi into glasses and garnish with a sprinkle of roasted cumin powder. Serve it with a spoon or a swizzle stick to stir the drink as the spices sometimes sink to the bottom of the glass as it sits.
Cook’s Note
You can find roasted cumin powder in specialty stores or online, but it’s easy to make your own and much more fragrant than store-bought. To do it, toast whole cumin seeds in a dry pan over medium-high heat, shaking the pan frequently, until they start to color, 1 to 2 minutes. Transfer them to a plate to cool. Grind the seeds in a spice grinder or with a mortar and pestle. You can make a larger quantity and store it in a tightly sealed jar.
