Masala Buttermilk
Beverages • India
How to Make Masala Buttermilk (Traditional & Healthy Version)
Masala Buttermilk, also known as 'Chaas' or 'Mattha' in various parts of India, is a refreshing, probiotic-rich beverage that hails from the western states, especially Gujarat and Maharashtra. This spiced buttermilk is a staple in Indian households, particularly during the hot summer months and festive occasions like Holi and Diwali, where it’s served to cool and soothe the digestive system after rich meals. With its tangy, mildly spicy, and aromatic flavor, Masala Buttermilk offers a perfect balance of taste and health. The drink is crafted by whisking together homemade curd (dahi) with water, then infusing it with a blend of roasted cumin (jeera), fresh coriander (dhaniya), green chili, ginger (adrak), and a pinch of black salt (kala namak). Each region adds its own twist – some include mint leaves (pudina) for extra zest, while others temper with mustard seeds (rai) or curry leaves (kari patta) for a unique aroma. Its light texture makes it ideal for all age groups, and it’s often enjoyed as a digestive after a hearty Indian meal. Besides being a delicious thirst-quencher, Masala Buttermilk is revered for its cooling properties and is an essential part of summer menus across West India.
Ingredients(for 1 tall glass (about 200 ml) per serving)
- 1 cup Dahi (curd) (fresh homemade preferred)
- 2 cups Chilled water (adjust for consistency)
- 1/2 tsp Roasted cumin powder (jeera) (freshly roasted and ground)
- 2 tbsp Fresh coriander leaves (dhaniya) (finely chopped)
- 1 small Green chili (finely chopped; adjust to taste) - optional
- 1/2 inch piece Ginger (adrak) (grated)
- 1/4 tsp Black salt (kala namak) (for authentic tang)
- to taste Regular salt
- 1 tbsp Mint leaves (pudina) (finely chopped) - optional
- a pinch Asafoetida (hing) (adds digestive benefits) - optional
Instructions
- 1
In a deep bowl, whisk the dahi (curd) until smooth and creamy with no lumps.
2 minutes
Use a wooden churner (mathani) for best texture.
- 2
Add chilled water gradually to the whisked curd, mixing continuously to achieve a thin, pourable consistency.
3 minutes
Adjust water for desired thickness.
- 3
Add roasted cumin powder (jeera), black salt (kala namak), regular salt, and a pinch of asafoetida (hing).
1 minute
Roast cumin freshly for best aroma.
- 4
Mix in grated ginger, finely chopped green chili, coriander leaves (dhaniya), and mint leaves (pudina) if using.
3 minutes
Deseed chili for less heat if making for kids.
Why This Dish is Healthy
This Indian Masala Buttermilk recipe is a healthy choice because it uses low-fat, homemade dahi, hydrating water, and nutrient-dense herbs and spices. It contains no artificial sweeteners or preservatives, supports digestion, and helps maintain electrolyte balance during hot weather. Enjoyed as part of a balanced diet, it can assist with weight management, improve gut flora, and provide essential micronutrients.
Masala Buttermilk is low in calories and rich in probiotics, which support gut health and digestion. The use of dahi provides calcium and protein, while spices like cumin and ginger aid metabolism and have anti-inflammatory properties. Fresh herbs like coriander and mint add antioxidants, vitamins A and C, and minerals such as iron. This beverage is hydrating, naturally low in fat, and free from added sugars, making it a wholesome addition to any meal.
Pro Tips
- 💡Roast and grind cumin seeds fresh for the best aroma.
- 💡Use a mathani (wooden churner) for a frothy, authentic texture.
- 💡For extra cooling, add a few crushed ice cubes before serving.
Storage & Serving
Store Masala Buttermilk in a covered jug in the refrigerator for up to 24 hours. Stir well before serving as spices may settle. Avoid storing at room temperature to prevent souring.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 60.0 kcal |
