Salted Lassi is a North Indian yogurt drink made with just a few simple ingredients. It's ready in just 5 minutes, and perfect for hot summer days. If you want a sweet version of this drink, you can also try Mango Lassi or Sweet Lassi.
About this Recipe
Salty lassi, also known as Namkeen Lassi in Urdu and Hindi, is a popular drink in Pakistan and India. It is made with yogurt (curd), water, and salt. In some variations, you can also add chaat masala and/or roasted cumin seeds to make masala lassi.
This cooling drink is usually served with breakfast or lunch, in the hot summer months, and in many Indian restaurants with spicy curries. Since it is such a refreshing and hydrating drink, it's commonly made in Ramadan (during summer) for suhoor and iftar.
This drink is also similar to Ayran, which is a Turkish yogurt drink. The Turkish version is thicker, and mostly yogurt based, whereas lassi is thinner in consistency.
Like the sweet version, namkeen lassi is also traditionally made in a mathani or wooden churner to achieve that frothy texture. However, these days with blenders, it is so easy to make it in just a few minutes.
Ingredient Notes
- Chilled Yogurt: I prefer to use whole milk yogurt for this recipe, however, you can use your preferred yogurt.
- Water: While in the sweeter version of this recipe, I use milk instead of water for a more decadent consistency, here I use only water. You can adjust the amount of water to make the consistency of your preference.
- Salt: Just a little bit of salt goes a long way.
- Ice: This drink is served very cold, so ice helps to make the drink icy and cool.
How to Make Salted Lassi
- Place the yogurt, water, salt, and ice in a blender.
- Blend for a few seconds until smooth and frothy.
- Taste, and adjust for salt and consistency. Add more water or yogurt to your liking.
- Pour into chilled serving glasses, and top with fresh mint leaves.
Variations of Salty Lassi
- Masala Lassi or Chaas: To make this version, you will need to add spices such as chaat masala, roasted cumin powder, and black salt (kaala namak). To make the roasted cumin powder, you will need to dry roast cumin seeds in a pan for a minute or two. Transfer the seeds to a mortar and pestle, and crush in to a powder or you can also use a spice-grinder.
- Middle Eastern Twist: You can also add a few strands of saffron to the lassi, to give it a unique Middle Eastern Flavor.
- Sweet Versions: If you have a sweet tooth, you can add sugar or your favorite fruits such as strawberries or mango. Be sure to skip the salt though!
Helpful Tips
Tip #1: If you don't have a blender or a traditional mathani, you can place all the ingredients in a jug, and using a wired whisk, mix really well until smooth and frothy.
Tip #2: If you are storing the lassi for 2-3 days in the refrigerator, you will see that the water and yogurt are separated. Simply whisk to combine again, and it will be as good as new.
Tip #3: You can make this recipe by using vegan yogurt, or oat milk.
Recipe FAQs
Yogurt is very healthy, and has many benefits for your gut because of the probiotics in it. So yes, this drink is definitely healthy.
It is a cooling drink, that is creamy and has a tinge of saltiness. It pairs very well with spicy Indian curries, as it helps to cool the palate.
Serving Suggestions
Lassi is a cold, refreshing drink that can be enjoyed on its own. I love to make a jug of it on hot summer days, so I sip on it throughout the day to avoid dehydration.
It's also a great drink to serve with various meals such as Halwa Poori. It goes with main meals such as daal chawal, chapli kabab, and kachumber salad.
Salted Lassi
This Salted Lassi is a cool, creamy and refreshing drink. Made with only yogurt, water and salt, it’s ready in just a few minutes.
- Blender
- 2 cups whole milk yogurt (chilled)
- 1 1/2 cups water
- Salt to taste
- 1/2 cup ice cubes
- Transfer the yogurt, water, salt and ice cubes to a blender.
- Blend until smooth and frothy.
- Pour into chilled glasses, garnish with fresh mint leaves, and serve immediately.
Yogurt: You can also use low-fat yogurt, although the consistency of lassi will change.
Water: You can adjust the amount of water to how thin or thick you like your lassi to be.
Salt: Himalayan pink salt and kaala namak are also good options here.
Roasted Cumin: You can also add about 1/2 teaspoon of dry roasted and crushed cumin seeds. To make this, just dry roast the cumin seeds on low heat, until fragrant. Coarsely crush, and sprinkle over the prepared lassi.
Storage: You can store the lassi in the refrigerator for up to 2-3 days. The water and yogurt will separate as it sits, so before using, just whisk it with a fork or spoon to combine.
Leave a Reply