Dahi
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Master the art of making creamy, thick, and tangy homemade curd (dahi) with this foolproof recipe. Using just two simple ingredients, you can create a delicious and healthy probiotic-rich staple, perfect for enjoying plain, making raitas, or adding to curries.
A classic Odia dish featuring tender fish pieces simmered in a tangy, spiced yogurt gravy. This light and flavorful curry comes together quickly and is perfect with steamed rice.
A refreshing and creamy yogurt-based dip bursting with fresh mint and cilantro. This versatile chutney is the perfect cooling accompaniment to spicy Indian dishes like biryani, kebabs, and pakoras.
Soft, spongy lentil fritters soaked in water, then smothered in creamy, sweetened yogurt and topped with tangy chutneys and spices. A classic North Indian street food that's a festival of flavors and textures in every bite.
Yes, dahi is highly nutritious, providing 61 calories and 3.5g of protein per 100g. It is rich in probiotics for gut health, calcium for bone strength, and B vitamins for energy metabolism.
Dahi supports digestion through beneficial probiotic bacteria and helps boost the immune system. It is also an excellent source of calcium and high-quality protein, which are essential for maintaining strong teeth, bones, and muscle mass.
Dahi can be beneficial for weight loss as it is relatively low in calories and high in protein, which helps increase satiety and reduce overall calorie intake. The probiotics may also improve metabolism, though it is best to consume plain, unsweetened versions.
No, dahi is not vegan. It is a dairy product made by fermenting animal milk, typically from cows or buffaloes, with live bacterial cultures.
Dahi can be included in a keto diet in moderation, as it contains approximately 4.7g of carbohydrates per 100g. To keep carb counts low, it is important to use plain, full-fat dahi and avoid varieties with added sugars or fruit.
Dahi is used to make raitas, lassis, and marinades for meats to help tenderize them. It also acts as a natural thickening agent for gravies and can be used in baking to add moisture and a soft texture to cakes and breads.
Dahi has a smooth, creamy texture and a mild, tangy flavor. The level of sourness depends on the fermentation time and the specific bacterial cultures used to make it.
Dahi is a versatile ingredient found in cuisines around the world. With 61 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Dahi should be stored in a sealed container in the refrigerator at or below 40°F (4°C). When kept cold, it typically remains fresh for 1 to 2 weeks, though it will become progressively sourer over time.
Signs of spoilage include a very sour or rancid odor, visible mold growth, or a change in color. While a thin layer of clear liquid (whey) on top is normal and can be stirred back in, any fizzy texture or off-smell indicates it should be discarded.
Dahi is not lactose-free, but it is often better tolerated by people with mild lactose intolerance than regular milk. The fermentation process involves bacteria that break down a significant portion of the lactose into lactic acid.
