Masala Chaas(Spiced Buttermilk):
Masala Chaas(Spiced Buttermilk) is the most popular refreshing Indian drink for hot summers, especially in north India. Indian Spiced Buttermilk(Masala chaas) is one of the variations of plain buttermilk. Chaas is a popular Indian beverage, especially during summer. For Masala chaas, yoghurt is diluted with water to make buttermilk and flavoured with salt, green chilli, ginger, roasted cumin powder and fresh herbs like coriander & mint.
Masala Chaas improves digestion, boosts the immune system, and helps with weight loss. The probiotics in yoghurt can help improve the gut’s health, and spices used in masala buttermilk have antimicrobial and anti-inflammatory properties. It cools down the body and helps it deal with the hot weather. It also hydrates the body and energizes it, and yoghurt’s high protein and calcium content can help support bone health.
Masala Chaas(Spiced Buttermilk) is one summer drink which you can make even in advance. Make it ahead and keep it refrigerated till ready to serve. It tastes best when chilled.
Serve chilled Masala chaas on the side with your everyday meals or whenever hunger strikes, especially during summer. Chaas is a cooling drink. Whenever you come home from outside’s boiling heat, drink a glass of this chilled masala chaas. It will give you a very refreshing feel.
Masala Chaas is a refreshing Indian drink that is mildly spicy, tangy, and usually savoured after meals to improve digestion. For Masala chaas, yoghurt is diluted with water to make buttermilk and flavoured with salt, green chilli, ginger, roasted cumin powder and fresh herbs like coriander & mint.
How to make Masala Chass(Spiced Buttermilk)
Ingredients required for Masala Chass:
- Yoghurt – Whenever you’re making Lassi or Buttermilk, make sure to use chilled yoghurt/dahi. You can use homemade or store-bought dairy or dairy-free plain yoghurt (dahi, curd) to make the chaas. Use homemade Dahi or store-bought.
- Roasted cumin powder: For roasted cumin powder, dry roast the cumin seeds when they get a nice golden brown colour. Let them cool down, and using a spice grinder or mortar and pestle grind them into a powder.
- Black salt: It adds a nice flavour to the Chaas or Buttermilk. It gives the right zing and taste to masala chaas.
- Other Spices(optional): You can add some finely chopped green chilli, ginger and chat masala per taste. Adjust the green chillies as per your taste.
- Water and salt– We also require chilled water and salt to make Spiced buttermilk. But please use chilled water if serving right away.
- Herbs: Fresh Green Coriander give the buttermilk a refreshing feel.
- Chaat masala(optional): It gives a nice spicy tang to the Buttermilk. It is easily available in any Indian grocery store.
See quantities and complete instructions in the recipe card.
Method:
- Combine the green chillies, coriander leaves and ginger blend in a mixer to a smooth paste.
- Now blend all the remaining ingredients with a prepared paste in a grinder and serve tall glasses.
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Suggestions
- Chaas tastes best when served chilled. So always use chilled Dahi/Curd and chilled water.
- You can store it in the refrigerator if you are not serving it right away, stir first and then pour chaas into the glass and serve chilled.
Serving Suggestion:
- Serve chilled Masala chaas on the side with your meals, especially during summer.
- You can even do a tempering with oil, mustard seeds jeera. In that case, you can skip jeera while grinding.
- Use nice thick chilled curd for creamy chaas.
- We can also add Roasted cumin powder at last while serving.
- You can also add a few mint leaves or coriander leaves while grinding.
Storage Suggestion: We can store Masala Buttermilk in the refrigerator in an airtight container for Two-Three days.
Variations
- Plain Chaas: it is just a combination of yoghurt and water flavoured with salt and cumin powder. This is very popular in North India.
- Tadka Chaas: In this variation, buttermilk is given a tempering of cumin seeds, curry leaves, and a pinch of hing and green chillies. This is very popular in South India.
- Beetroot Chaas: For this, we peel, chop and make a beetroot pure. For beetroot buttermilk, we will add Dahi, water and Indian spices to the beetroot pure.
- Boondi Chaas – For this variation, we will add some boondi to the chase for a nice crunch just before serving, else it will get soft and spongy.
FAQs Related To Masala Chaas (Spiced Buttermilk)
You could drink a glass of chilled chaas right after having a spicy Indian meal. It helps to stay away from acidity. You can drink it any time of the day.
Chaas and Lassi are prepared from Dahi, but they are different from each other in texture and taste. Chaas is thin and watery, whereas lassi is thick in texture.
It is (chaas) a salted drink, whereas lassi is a sweet and flavoured yoghurt-based drink.
Masala chaas taste the best when served fresh! It will last in the fridge for 2 days when stored in an airtight container. You can make it in advance and store it in an airtight container in the refrigerator. Use as and when required.
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How to make Masala Chaas(spiced Indian Buttermilk)
Materials
- 1 cup Plain yoghurt (dahi or curd) Chilled
- 1 tablespoon Coriander leaves chopped
- 1/4 Black salt (Kala namak)
- 1/2 teaspoon Cumin powder Roasted
- 1/4 teaspoon chat masala optional
- 1/2 inch piece, Ginger grated optional
- 1/2 inch piece, Green chillies Seeds removed & chopped
- 2 cups Water Chilled
- Ice cubes optional
Instructions
- Combine the green chillies, coriander leaves and ginger blend in a mixer to a smooth paste.
- Now blend all the remaining ingredients with a prepared paste in a grinder and serve in tall glasses.
Notes
- If using homemade yoghurt, ensure it is not too sour (tangy).
- You can Replace regular salt with black salt.
- You can also blend the buttermilk ingredients with a hand blender.
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