Name: Salted Lassi Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: South Asian
Ingredients: 2 cups plain whole-milk yogurt, preferably South Asian dahi; 1/4 teaspoon cumin seeds, plus more crushed cumin seeds for serving; 1 1/2 teaspoons kosher salt (such as Diamond Crystal) or 1 1/4 teaspoons Himalayan pink salt; 1 1/2 cups ice (6 ounces); Optional: water (1 tablespoon at a time for thinning consistency)

Jump to Recipe

Introduction

Salted lassi is a refreshing and tangy yogurt-based drink that’s perfect for cooling down on warm days. This savory version combines creamy yogurt with cumin and salt for a simple, flavorful beverage enjoyed across South Asia.

The image shows two clear tall glasses filled with a light beige creamy drink topped with a thick layer of white foam sprinkled with small brown seeds. The drink layers are smoothly blended with tiny bits visible in the foam. To the front right side, there is a white plate holding a small pile of the same brown seeds, placed on a soft pink surface that now should be imagined as a white marbled texture. The shadows of the glasses and plate stretch towards the right side, creating depth and light contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plain whole-milk yogurt, preferably South Asian dahi
1/4 teaspoon cumin seeds
1 1/2 teaspoons kosher salt, such as Diamond Crystal, or 1¼ teaspoons Himalayan pink salt
1 1/2 cups ice (6 ounces)

Instructions

Step 1: Add the yogurt, cumin seeds, salt, and ice to a blender.
Step 2: Blend gradually increasing the speed until smooth. If you prefer a thinner consistency, blend in 1 tablespoon of water at a time until it reaches your desired texture.
Step 3: Pour into glasses and, if desired, sprinkle with crushed cumin seeds for extra flavor. Serve immediately.

Tips & Variations

For an authentic flavor, use South Asian dahi yogurt, which is thicker and slightly tangy compared to regular yogurt.
Lightly toast cumin seeds before blending to enhance their aroma.
Adjust salt to taste, especially if using different types of salt.
Add a pinch of black salt (kala namak) for a unique, sulfurous twist.

Storage

Salted lassi is best enjoyed fresh. You can store leftovers in the refrigerator for up to 24 hours in a sealed container. Stir well before serving cold again as separation may occur. Avoid freezing, as it can affect the texture.

How to Serve

Two clear glasses stand on a white marbled surface, each filled with a creamy, frothy drink. The drink has about three layers: a pale beige bottom, a slightly thicker middle layer, and a foamy white top sprinkled with small brown seeds. Next to the glasses is a small white plate filled with a small pile of these brown seeds. The overall lighting creates soft shadows, highlighting the texture of the foam and seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy yogurt for salted lassi?

Yes, you can substitute with low-fat yogurt, but the texture will be thinner and less creamy. Non-dairy yogurts work but may alter the classic flavor slightly.

How can I make lassi sweeter?

To make a sweet lassi instead, omit the salt and cumin, and blend in sugar or honey with a pinch of cardamom powder.