Salted lassi is a delicious beverage that is quick to prepare and ideal for hot weather. This classic Indian yogurt-based drink can be whipped up in a matter of minutes.
All you need are five ingredients (including water) and five minutes to make salt lassi. Salty lassi is perfect when you are not in the mood to drink sweet beverages.
Salted lassi is a perfect thirst quencher on a hot summer day, and its tangy taste is incredibly satisfying. It is one of my favorite summer drinks, and I would pick salt lassi over sweet lassi any day!
Traditionally, salt lassi is made using a handheld wooden churner called mathani, which is used to churn the lassi until it becomes frothy. This process adds air to the lassi, making it lighter and fluffier. However, we can use a wired whisk or blend the ingredients in a blender.
Salted lassi is also known by other names, such as masala lassi or namkeen lassi. Masala lassi is made by adding various spices, such as cumin, ginger, or mint, to this basic recipe, while namkeen lassi is made by adding regular salt and black salt.
Why you will love this recipe?
- Quick and easy: With simple ingredients that are easily available, you can whip up a delicious batch of salty Punjabi lassi in under 5 minutes, making it convenient on hot summer days.
- Sugar-free: Without any added sugar, this drink is a healthy alternative to sugar-laden beverages.
Yogurt: Use plain whole milk yogurt to make creamy lassi. Thick yogurt will help make the lassi creamy. Low-fat yogurt can also be used for a lighter version.
Spices: I am using roasted cumin powder, salt, and black salt (kala namak). You can also add chaat masala along with these spices.
Step 1: Add chilled yogurt, water, salt, kala namak, and roasted cumin powder to a blender.
Step 2: Blend for one minute until the yogurt is smooth.
Variations of lassi
Here are some lassi recipes that are a great way to add a twist to this easy savory lassi recipe.
Malai lassi: This is not a variation but rather adds a traditional touch. Add a layer of clotted cream (malai) or heavy cream on top of the lassi and serve in small earthen pots ( called kulhar).
Meethi lassi or sweet lassi: Make a sweet version of lassi by blending it with sugar and milk.
Rose lassi: Add one teaspoon of rose water or rose syrup along with the rest of the ingredients.
Vegan lassi: To make vegan lassi, replace yogurt with cashew yogurt, coconut yogurt, or any dairy-free yogurt.
Greek yogurt lassi: You can also use Greek yogurt instead of plain yogurt. However, in that case, you may have to adjust the amount of water or milk needed to bring it to the right consistency. For this recipe, you will need ½ cup of extra liquid.
Use chilled yogurt and cold water straight from the fridge to make salt lassi. This will help keep your lassi cool and refreshing. Alternatively, use ice cubes instead of water for blending.
Freshly made salty lassi will give you the best taste. However, if you need to make it ahead of time, store it in the refrigerator for up to two days. Keep in mind that the longer it sits, the more the flavor and texture may change.
Roasted cumin powder adds a unique nutty and smoky flavor to your recipe, unlike regular ground cumin. While ground cumin can be a suitable substitute, you might miss the distinctive notes of roasted cumin. To make roasted cumin powder, dry roast cumin seeds on low heat for 2-3 minutes, cool them, and grind them into a fine powder using a spice grinder or mortar and pestle.
While they are both yogurt-based savory drinks, the main difference lies in the consistency and spices used. Lassi has a thicker consistency, while chaas is thin and are made by blending yogurt with lots of water and spices.
Yes. It can be made and stored in the refrigerator for up to 2 days. Make sure you give it a good mix just before serving.
Kala namak, also known as Himalayan black salt, is a type of rock salt that is commonly used in Indian cuisine. It is named after its color, which is pinkish-grey or brownish-black. This variety of black salt is a highly valued ingredient in many dishes due to its distinctive taste and aroma, which is slightly sulfurous and eggy. This is because it contains small amounts of sulfur compounds, which give it its unique flavor profile. It is often used as a finishing salt, sprinkled over dishes just before serving to enhance their flavor. It is commonly used in chaat, chutneys, raitas, and other savory dishes.
More yogurt-based summer drinks
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Salted Lassi (Masala Lassi)
- Take chilled yogurt, water, salt, kala namak, and roasted cumin powder in a blender jar. Blend for one minute until the yogurt is smooth and frothy.
- Alternatively, add all the ingredients to a bowl. Using a whisk, start whisking them until the mixture is smooth.
- Pour into serving glasses and serve immediately.