Salted Lassi

By Zaynab Issa

Published Feb. 26, 2025

Recipe Details

• Total Time: 10 minutes

• Prep Time: 5 minutes

• Cook Time: 5 minutes (for optional cumin toasting)

• Rating: 5 (34 reviews)

• Comments: Read 11 comments

Introduction

Lassi, a beloved yogurt-based beverage hailing from the Punjab region of the Indian subcontinent, is celebrated for its cooling properties and digestive benefits, making it a staple during hot weather. This salted iteration balances the tangy creaminess of traditional yogurt with a subtle, savory edge, crafted to refresh both body and palate. While variations often include black salt (kala namak) for its distinctive sulfurous depth, standard sea salt or table salt are equally effective here. To enhance complexity, toasted cumin seeds and chaat masala (a blend of spices) are classic additions, though the focus remains on simplicity and authentic texture. For the best results, use South Asian dahi (strained yogurt); avoid Greek yogurt or skyr, as their denser consistency disrupts the drink’s signature slushy smoothness.

Ingredients

• 200g (¾ cup) South Asian dahi (strained yogurt) or plain whole-milk yogurt

• 100ml (⅓ cup) cold water (adjustable for desired thickness)

• ¼ tsp fine sea salt or table salt (adjust to taste)

• ¼ tsp toasted cumin seeds (crushed, optional but recommended for warmth)

• Ice cubes (optional, for chilling and slushy texture)

Tools

• Blender or electric whisk

• Measuring cups/spoons

• Fine-mesh sieve (optional, for straining if yogurt is overly thick)

Instructions

Step 1: Prepare the Yogurt Base

Ensure the dahi/yogurt is at room temperature or cold. If using plain yogurt, stir briefly to break up any clumps.

Step 2: Toast the Cumin Seeds (Optional)

Heat a dry pan over low heat. Add cumin seeds and toast for 30 seconds–1 minute until fragrant (be careful not to burn). Transfer to a plate to cool, then crush gently with a mortar and pestle or rolling pin. Skip this if using pre-toasted cumin.

Step 3: Blend the Ingredients

In a blender, combine the yogurt, water, salt, and toasted cumin seeds. Blend on low speed for 30 seconds, then increase to high speed for 10 seconds to achieve a smooth, slushy consistency. If using a whisk, mix by hand until all ingredients are fully incorporated and no lumps remain.

Step 4: Adjust Consistency and Chill

Taste and adjust salt to preference. Add more water (1 tbsp at a time) if the mixture is too thick, or more yogurt if too thin. For an icy texture, stir in ice cubes and blend briefly again.

Step 5: Serve Immediately

Pour into glasses and garnish with a pinch of extra cumin seeds or chaat masala, if desired. For a traditional touch, serve in a clay pot to amplify the cooling effect.

Pro Tips

• Yogurt Selection: South Asian dahi is lightly strained, offering a creamy yet pourable texture. Look for it in Indian/Pakistani markets; plain whole-milk yogurt works as a substitute if strained lightly.

• Texture Control: Thinner lassi = more water; thicker = less water. Greek yogurt is unsuitable due to its high protein content and thick consistency.

• Flavor Variations: For sweetness, add 1 tsp honey or 1 tbsp sugar; for spice, include a pinch of chili flakes or garam masala.

• Freshness: Consume immediately to preserve the drink’s light, refreshing profile. Leftovers will thicken in the fridge, so avoid storing for more than 2 hours.

Featured in: Nothing Quenches Thirst Like a Lassi

Save this recipe for a quick, hydrating pick-me-up or share it to introduce others to the comforting flavors of South Asian street food.

Enjoy your salted lassi!