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Chhas | Masala Buttermilk

Chhas

Chhas, also known as masala buttermilk, is a traditional Indian drink made by blending yogurt with water and a blend of spices and herbs. It is widely consumed across India, especially during summer, for its cooling, refreshing, and digestive properties. This spiced buttermilk is enjoyed for its tangy flavor and health benefits, often served chilled with a frothy layer of butterfat on top.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 Servings
Course: Drinks
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Plain Yogurt Curd: 1.5 cups (360 ml)
  • Chilled Water: 1 cup 240 ml
  • Roasted Cumin Powder: 1 teaspoon 5 g
  • Black Salt Kala Namak: ½ teaspoon (3 g)
  • Fresh Mint Leaves: 1 tablespoon finely chopped (15 g)
  • Fresh Coriander Leaves: 1 tablespoon finely chopped (15 g)
  • Fresh Ginger: ½ inch 1.3 cm, grated or finely chopped
  • Green Chili: 1 finely chopped (optional for spice)
  • Ice Cubes: As needed optional

Equipment

  • Blender or immersion blender
  • Large mixing bowl (optional)
  • Whisk (for manual mixing)
  • Tall serving glasses

Method
 

  1. In a blender, add 1.5 cups of chilled yogurt, 1 teaspoon of roasted cumin powder, ½ teaspoon of black salt, 1 tablespoon of chopped mint leaves, 1 tablespoon of chopped coriander leaves, grated ginger, and chopped green chili (if using).
  2. Add 1 cup of chilled water to the blender. For a colder drink, add a few ice cubes at this stage.
  3. Blend for 2 to 3 minutes until the mixture is smooth and frothy, with a visible layer of butterfat forming on top.
  4. Pour the masala chaas into chilled glasses. Garnish with a few fresh mint or coriander leaves.
  5. Serve immediately, ideally chilled, for the best refreshing experience.

Notes

Safety Notes:
Use fresh, unspoiled yogurt to ensure food safety. Avoid using yogurt past its expiration date.
If using raw ingredients like ginger and green chili, wash them thoroughly before use.
Substitutions:
Black salt can be replaced with regular salt, though the flavor profile will differ.
Fresh mint and coriander can be substituted with dried versions—use 1 teaspoon of dried mint and 1 teaspoon of dried coriander for every 1 tablespoon of fresh.
For a vegan version, ensure the yogurt is plant-based and the black salt is vegan-friendly.
Storage:
Store leftover masala chaas in an airtight container in the refrigerator for up to 24 hours. The flavor and texture may degrade slightly over time, so it's best consumed fresh.
Pro Tips:
For a richer texture, use full-fat yogurt or add a small amount of cream before blending.
Chilling the blender jar and glasses beforehand enhances the drink’s refreshing quality.
Adjust the amount of green chili and ginger to suit your spice preference—start with less and add more as needed.