Masala chaas recipe aka spiced buttermilk is a light, and refreshing yogurt-based drink blended with some fresh herbs and spices. The ideal drink to beat the summer heat and fight dehydration. Also, it soothes the stomach and aids in digestion. Therefore people often have this drink after a heavy or spicy meal.
What is Masala Chaas
Masala chaas is also called Chaas or Chaach in Hindi. Traditionally it is the liquid that is collected after churning butter out of cream or even curd. It is slightly sour and has no fat. Since all the fat has been removed. People often drink this by adding a dash of salt or sugar.
Masala chaas is called Ghola dahi in Odisha. When I was a kid, my mother used to make ghee at home and I loved to help her in churning butter with the wooden buttermilk churner. It was so much fun. 🙂
Chaas is made by churning yogurt and water. While the plain salted one is the common method of making simple buttermilk. But the spiced version is much loved by everyone. The use of aromatic herbs and spices really take the yogurt beverage to the next level.
Back in the old days, chaas was prepared with a wooden churner. But now the making process is much easier with a blender. Just combine everything together and blend until frothy.
Here to make this, apart from curd and water I have used roasted cumin powder, green chili, ginger, coriander leaves, mint leaves, black salt, and plain salt.
For roasted cumin powder, just dry roast the cumin seeds until fragrant and grind to make a powder. A mortar and pestle or rolling pin could also be used to make the powder. Skip green chili if serving to kids.
This spiced buttermilk can be stored 1-2 days in the refrigerator. Just make sure to blend for a few seconds before serving to make it frothy.
Few more such refreshing drink you can check
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Masala Chaas Recipe | Spiced Buttermilk
INGREDIENTS ( 1 CUP = 250 ML )
- 1 cup thick curd or yogurt
- 2 cup chilled water
- ⅓ tsp chopped green chili
- ½ inch ginger peeled and chopped
- 4 tbsp chopped mint leaves
- 4 tbsp chopped coriander leaves or cilantro
- 1 tsp roasted cumin powder
- ½ tsp plain salt
- ¾ tsp black salt/rock salt
- few mint leaves for garnishing
- In a blender jar combine everything together except water and blend until smooth.
- Add the chilled water and blend well until frothy.
- Pour in the serving glasses and serve by garnishing with mint leaves.
- For roasted cumin powder, dry roast the cumin seeds until fragrant and grind to make a powder. It could use a rolling pin or mortar and pestle.
- Skip green chili if serving this drink to kids
- This spiced buttermilk can be stored 1-2 days in the refrigerator. Just make sure to blend for a few seconds before serving to make it frothy.
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