How do I get a really frothy chaas without a blender?

Use a traditional wooden churner (mathani) or a wire whisk in a wide bowl and whisk vigorously in one direction for 2-3 minutes.

Can I make masala chaas ahead of time?

You can whisk the yogurt-water base and prep the tempering up to a day ahead, but temper and serve within an hour for best froth and freshness.

Why does my chaas taste watery or bland?

Ensure you're using a good-quality, thick yogurt (not Greek) and salt generously; also don't skip the fresh ginger and tempering for depth.

Is asafoetida optional in chaas?

It adds a unique depth and digestive aid, but you can omit it or substitute with a pinch of garlic powder for a different flavor profile.

Home / Recipes / indian / Plain Buttermilk Spiced

indianEasyvegetariannut free

Plain Buttermilk Spiced

RATING

4.6/5(93)

TASTE SCORE

8/10

A light and refreshing spiced buttermilk, this Masala Chaas is the perfect drink for a hot day or alongside a heavy meal. Fresh yogurt is whisked with water until frothy, then infused with a tempering of mustard seeds, curry leaves, and green chili. It's savory, tangy, and incredibly cooling, ready in just minutes.

PREP

COOK

SERVES

1 KATORI

73 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Whisk the yogurt until smooth.
In a large bowl, add the chilled yogurt and water. Whisk vigorously for 2-3 minutes until the mixture is smooth, frothy, and no lumps remain.
TIPA blender or a traditional wooden churner (mathani) makes this faster and yields a lighter drink.
mix · ~1 min
Stir in the salt and grated ginger.
Add the salt and freshly grated ginger to the whisked yogurt mixture. Stir well to combine.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat until it shimmers.
2.Add the mustard seeds and let them splutter for 20-30 seconds.
3.Add cumin seeds and sauté until fragrant, about 10 seconds.
4.Add the curry leaves, slit green chili, and a pinch of asafoetida. Sauté for another 15 seconds, then immediately remove from heat.
TIPDo not let the oil smoke; medium heat is crucial to avoid burning the spices.
mix
Pour the tempering into the buttermilk.
Immediately pour the hot tempering with the spices over the prepared buttermilk. Stir well to infuse the flavors throughout.
TIPThe sizzle of the tempering hitting the cold buttermilk is a sign of a perfect chaas.
garnish · ~1 min
Garnish with fresh coriander and serve.
Stir in the chopped coriander leaves, reserving a pinch for the top. Pour into glasses or katoris and garnish with the remaining coriander.
TIPServe immediately to enjoy the fresh fizz, or refrigerate for up to an hour to let the flavors deepen.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use chilled yogurt and water for a refreshing, instant drink.
2
Whisk vigorously or blend to get a light, frothy texture.
3
Don't skip the tempering — the sizzle of spices in hot oil releases essential aromas.
4
Add the hot tempering immediately to the cold buttermilk for maximum flavor infusion.
5
Adjust green chili quantity to control heat level without losing aroma.
6
Serve within an hour; chaas loses its frothy charm if stored too long.

RECIPE VARIATIONS