Masala chaas or buttermilk recipe with step by step photo – Icy cool beverages have always been a quick escape from the intense summer heat. To draw energy, Indians have always resorted to Chaas or ‘Chaach’, which is just a yoghurt-based drink popular across India.
I have also made other summer drinks such as Italian Cream Soda, Chocolate Banana milkshake, Rose Falooda Milkshake, Vanilla Milkshake, Chocolate Milkshake, and Mango Frooti
Natives call it by different names. The Malayalam speaking people call it ‘Mooru’, the Tamil Nadu dwellers know it to be ‘Mor’, Odia associate it with ‘Gholaw Dahi’ whereas Bengalis label it as ‘Ghol’. For those, who are still having trouble in identifying this drink, ‘Buttermilk’ will be the simplest way to describe it.
To me, Masala Chaas is an everyday beverage, especially during the summer season. My family loves this refreshing drink and gulps it down after lunch or dinner. Without it, our meals are incomplete. I remember how I learnt the perfect blend of Masala Chaas from a Gujarati friend of mine. I had attended their wedding ceremony, a few years back and I still recall how this drink brought me relief from the sweltering heat of the sun. It was then that I found out that it is ‘a must have’ infusion among them.
It is not just the taste of Indian Buttermilk, which will make you crave for it, but also its healthful contents. It is not only meant for beating the heat but also for easy digestion. I prepare this stimulating drink for my children whenever they come back from school. Even my husband loves to guzzle it after a hard day at work.
To me, it is the quickest summer drink made by churning curd and water, together with taste enhancers such as spices, black salt, chaat masala and green chilli. So to put it bluntly, Indian Buttermilk or Masala Chaas is nothing but the spicy version of plain chaas. Do you want to know the secret to flavorsome buttermilk? It is nothing but whipped Chaas ready to present you with a heavenly delight.
The best part of this recipe is that it is very unfussy to make and even my husband likes to prepare it for our guests. Nowadays, I have left this appetizer-making job to him and grown habituated to it. Whenever our friends visit our place, he always arranges for it.
If you ask me about its consistency, I would say diluted ones are mostly in demChaatand. However, I have a personal liking for concentrated ones for which I have used thick yogurt for making it. If you want, you can replace it with thin curd but then do not forget to add water accordingly. So what are you waiting for? Go through the recipe and prepare this rejuvenating drink. Before serving, put some freshly chopped mint leaves for a dash of flavor.
Masala Chaas
Ingredients
- 1 cup yogurt thick
- 1 ½ to 2 cups water
- ¼ tsp Chaat masala
- ¼ tsp black salt
- ¼ tsp salt or as required
- 1 tsp cumin powder
- 1 piece green chilly chopped
- coriander leaves Some freshly chopped
- ice cubes Crushed
Instructions
- Take a jar and put yogurt and all the spices, black salt, chaat masala, salt, cumin powder, green chilly, freshly chopped coriander leaves and water.
- Blend everything all together till smooth. You can also use blender to make masala chaas.
- Take serving glasses, put some crushed ice and pour masala chaas.
- Lastly sprinkle some cumin powder and serve chill.
Video
Notes
If you don’t want to make it spicy then you can skip green chilly.
You can also add some freshly chopped mint leaves for mint flavor.
Nutrition
How to make Masala Chaas:
- Take a jar and put yogurt and all the spices, black salt, chaat masala, salt, cumin powder, green chilly, freshly chopped coriander leaves and water.
- Blend everything all together till smooth. You can also use blender to make masala chaas.
- Take serving glasses, put some crushed ice and pour masala chaas.
- Lastly sprinkle some cumin powder and serve chill.
Notes:
- I have used thick yogurt but if using slightly thin curd then add water accordingly.
- If you don’t want to make it spicy then you can skip green chilly.
- You can also add some freshly chopped mint leaves for mint flavor.