Masala Chaas is a light and refreshing drink made with yogurt, water, herbs and a blend of mild spices. It’s perfect for hot summer days and is often served alongside a heavy lunch or dinner to help balance out the meal.

Love Yogurt in Every Meal?

In my home, yogurt is an absolute must. We have it almost every single day, whether it’s with dal and rice, chapati, or just on its own. Honestly, I can’t imagine an Indian meal thali without some form of yogurt—plain, in a cucumber raita, or a glass of mango lassi. It's such a key part of our meals that I don’t think I could ever go vegan!

On days when I’m not making raitas, I like to make a quick cup of Masala Chaas. It’s so easy to make and incredibly refreshing. It reminds me of Neer Mor, the South Indian version of spiced buttermilk, which has its own unique flavor with curry leaves and ginger. Both drinks are perfect for cooling down on a hot day.

Wondering What Masala Chaas Is?

Masala means "spices" and chaas is just "buttermilk." So, it’s basically spiced buttermilk—a drink that’s super popular in Indian households. Yogurt (curd) is diluted with water and mixed with spices to make chaas. While it’s often enjoyed in the summer, I personally think it’s a great year-round drink, especially after a big meal.

Ingredients

You probably have most of the ingredients in your pantry, though you might need to look for asafoetida (hing) from an Indian grocery store. If you don’t have it, no worries—just skip it! Here's what you'll need:

Yogurt – You can use any type of yogurt, whether it’s set or stirred.
Spices – I like to use cumin powder, asafoetida, and black pepper for digestion benefits. You can also add a pinch of chaat masala for extra zing.
Salt – I use a mix of kala namak (black salt) and regular table salt for a balance of flavors.
Herbs – Fresh coriander is a must, but if you have mint on hand, throw that in too for a lovely garnish.

How to Make Masala Chaas step by step

In a bowl or a jug, whisk together the yogurt and water until smooth. Add the spices and fresh coriander, give it another whisk, and you’re done! Pour into glasses, garnish with coriander or mint, and enjoy immediately.

Sandhya's Tips for the Best Masala Chaas

To get the perfect texture for Masala Chaas, you’ll want to break down the curd until it’s nice and smooth. I usually use a whisk or hand blender to do this. I personally love using Onken stirred yogurt because it already has that smooth consistency that’s just right for chaas.
Always use chilled water when making Chaas. If your water isn’t cold enough, place the prepared buttermilk in the fridge for a bit before serving. And if you’re in a hurry, just add some ice cubes.
For that lovely frothy top, blend the ingredients with a hand blender and serve it right away. Don’t forget to finely chop your coriander or mint before adding it in—it makes all the difference!

Variations

For a spicier version, add a minced green chili to the mix.
I sometimes love to add homemade dried mint to the chaas.
You can also add a touch of ginger or hing for a digestive boost.
Try adding a smoky flavor using the dungar (smoking) method, or give it a seasoned tempering with a teaspoon of oil, mustard and cumin seeds.

More India yogurt drink variations

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