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Classic Salty Lassi (Chaas)
A cool, refreshing yogurt-based drink blended with water and seasoned with roasted cumin and a touch of salt. This classic north Indian digestive is perfect for hot summer days and pairs beautifully with any heavy meal.
For 4 servings
- prep · ~2 min
Gather and measure all ingredients.
Take the chilled yogurt and cold water out of the refrigerator. Finely chop the fresh mint leaves and set aside for garnish.
- mix · ~1 min
Blend yogurt and water until smooth.
1.Add 2 cups of thick chilled yogurt to a blender.2.Pour in 2 cups of chilled water.3.Blend on low speed for 30 to 40 seconds until smooth and frothy. - mix · ~1 min
Season the lassi and give a final whip.
1.Add 1 teaspoon of roasted cumin powder and a pinch of salt to the blender.2.Blend again for 10 to 15 seconds until the spices are evenly incorporated.TIPAdjust the amount of water depending on the thickness of your yogurt. Start with less water and thin it to your liking. - serve · ~1 min
Pour into glasses and garnish with mint.
Divide the lassi evenly among 4 tall glasses. Sprinkle a little extra roasted cumin on top and garnish with the chopped fresh mint leaves. Serve immediately while still chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier lassi, use full-fat Greek yogurt and reduce the water slightly.
- 2Always use chilled ingredients to avoid a watery, thin lassi when blended.
- 3If you don't have roasted cumin powder, dry-roast whole cumin seeds in a pan until fragrant, then grind.
- 4Whisk or blend the lassi for the full 30 seconds to aerate it; this creates a light, frothy texture.
- 5Toast a pinch of cumin powder in a dry pan for 10 seconds before adding for extra smokiness.
- 6Make ahead: blend everything except the garnish, refrigerate, and stir before serving.
Adapt it for your goals.
Vegan Lassi
Swap the dairy yogurt for a thick, unsweetened plant-based yogurt (like coconut or soy) and use an equivalent amount of water. This makes the drink entirely vegan while keeping the cooling, tangy profile.
Spiced Mint LassiSpiced Mint Lassi
Add 5-6 fresh mint leaves to the blender with the yogurt and water. The mint marries with the roasted cumin for an even cooler, more aromatic drink, perfect for very hot days.
Low Fat LassiLow-Fat Lassi
Use low-fat or non-fat plain yogurt. The drink will be lighter and less creamy, but you can add a few ice cubes when blending to maintain a thick, frosty consistency.
Green Chilli KickGreen Chilli Kick
Add one small green chilli (deseeded for less heat) to the blender. The subtle heat plays off the salt and cumin, making a more complex and savory digestive.
Why this is on our healthy list.
Probiotic Rich
The live cultures in yogurt support gut health by replenishing beneficial bacteria, aiding digestion and boosting the immune system.
Hydrating & Cooling
Made primarily of water and yogurt, this lassi replenishes fluids and electrolytes, making it an ideal drink for hot weather or after a heavy meal.
Digestive Aid
Roasted cumin powder is widely used in Ayurvedic cooking to stimulate digestive enzymes, reduce bloating, and relieve gas.
Good Source of Calcium
Yogurt is naturally rich in calcium, which is essential for strong bones and teeth.
Frequently asked questions
No, for a classic salty lassi use plain, unsweetened yogurt. Sweet or flavored yogurts will clash with the salt and cumin, ruining the savory balance.
