Salty Lassi Recipe Namkeen Lassie
Salty Lassi recipe | Salty lassie or namkeen lassie is good for digestion and is very cooling to your body in the hot summer afternoon. It is also not fattening as you can use no fat yogurt and it does not require any sweetener such as sugar.
Equipment
- 1 electric blender, hand blender or the wooden or metal beater.
Ingredients
How to make salty lassi
Ingredients to make 2 glasses of lassi
- 1 cup chilled plain fresh curd yogurt
- 1 cup cold water.
- Salt to taste
- Ice cubes optional
Ingredients to make chaas/chaach:
- 1 cup plain yogurt
- 2 cups or more cold water
- Salt- 1/4 tsp or to taste
Ingredients for Seasoning for chaas/chaach:
- Oil – 1 teaspoon
- Mustard seeds – 1/4 teaspoon
- Cumin seeds – 1/4 teaspoon
- Green or Red chili – 1 or 2 according to taste slit in two.
- Curry leaves – 4-5 asafetida – a pinch
Instructions
Making Salt Lassi:
- Add yogurt, water and salt to the blender.
- Blend well till frothy.
- Pour in glasses and top with ice cubes.
Tips:
- You can add different flavorings to make the salty lassi spicy according to your taste. You can add any one or a mix of the following spices and herbs. You can add them one at a time to get a variety of salt lassi each time or you can add them together in the combination you like.
- It is quite easy to make a variety of salty lassie according to everyone’s personal choice.
- For example: I sometimes make it with salt, ginger and cumin seed powder, curry leaves. At other times I use rock salt only.
- My husband loves it with pepper powder and salt. You can make your own combinations.
- A variety of optional herbs or spices used with this lassi:
- Fresh Ginger – juice or paste.
- Dry ginger – in powder form
- Pudina (Mint) leaves – fresh chopped or paste or dry powder form.
- Cumin seeds – raw powdered or roasted and powdered or whole
- Rock salt – powdered
- Fresh coriander leaves – chopped fine.
- Curry leaves – chopped or dried and powdered
How to make Masala chaas – Chaach
- Chaas is thinner than salty lassi and similar to Maharashtrian Maththa. It can also be made from the buttermilk from which butter has been removed.
- Chaas is popular in Gujarat and Rajasthan where it is served with the main meal. Chaas is also not as frothy as lassi.
Make tempering for Chaas/Chaach :
- Heat oil. Add mustard and cumin seeds.
- When they stop crackling, add chili pieces.
- Add asafoetida, curry leaves.
- Take off fire. Let cool.
- Blend together yogurt, water and salt.
- Add the cooled tempering to the yogurt mix.
- Stir and serve in tall glasses.