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.
- 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!
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.
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.
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.
- 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.