Raita masala- A very flavourful and digestive spice blend to use in buttermilk ,yogurt and fruit chaats
What is Raita Masala
Raita masala – Laban /Chaas /Buttermilk is a very popular drink in India ,specially during summer its more healthier then juices and other aerated drinks. Raita is usually made and served with daily meal in each household. Their are many versions to make raita or buttermilk /yogurt drink,every family have their own spice blend ,some just add salt and pepper powder in it,some add tempering and some prefer to add this flavourful raita masala . If you have this spice mix ready in your pantry then making Raita ,buttermilk or Lemonade will be quick and easy .
How To Make Raita/Chaas ka Masala
The spices I used to make this Raita/ chaas masala mix are cooling in nature and good for digestion. Mint, cumin and coriander are cooling in nature and pepper, ginger powder, black salt aids in digestion.You can also add this masala in salads and fruits.You can easily store this Raita ka masala mix for 4 -5 months at room temperature.
How To Use Raita Masala
Raita masala is a multi purpose spice mix, you can use it as chat masala to make fruit chats and add in salads and can also use as sandwich masala to make Mumbai style tomato and cucumber sandwich. Add in any yogurt preparation or add in your shikanji ,soda or lemonade
I always prefer to make my own spice blends as they are hygienic and also very economical as compared to store brought products .
I have also posted the recipes of making-
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Raita Masala - Spice Mix To make Raita and Butter Milk
Raita masala - flavourful and digestive spice blend to use in buttermilk, yogurt,raita and fruit chaats
Ingredients
- 2 tbsp Cumin Seeds / Sabut Jeera
- 1 tbsp White Pepper Powder / Safed Mirch
- 1/2 tsp Peppercorns / Sabut Kali Mirch
- 2.5 tbsp Coriander seeds/ sabut dhaniya
- 1 tbsp Black Salt / Kala Namak
- 1 tbsp Salt / Namak
- 1.5 tsp Ginger Powder / Saunth
- 1.5 tbsp Dry Mint / Sookha Pudina
- 1 tbsp Mango Powder / Amchoor Powder optional
Instructions
- In a heavy bottom pan add coriander seeds and cumin seeds.
- Roast on low flame for about a minute or till it start giving nice aroma,but don't make it dark in colour.
- Let it cool down completely.
- Add cumin, pepper corns and coriander in the mixer jar and grind.
- Now add all the remaining ingredients in it and grind to make a fine powder.
- Take out in a bowl and let it cool down completely .
- Store in a air tight jar.
Notes
NOTE-
- If you don't have white pepper powder then can add 1.5 tbsp of black pepper corns ,white pepper corns are added because they are mild in taste and din't change the colour of buttermilk.
- If dried ginger powder is not available then you can directly add finely grated ginger in the buttermilk or squeeze few drops of the juice of grated ginger in butter milk.
- Adjust the quantity of table salt according to your taste.
- Can also add some asafoetida /hing ( at step 1)in it if you like its flavour.
- you can use this masala in raita,fruit chaat or any chaat
VEENA KRISHNAKUMAR
I made this today and it is so tasty. Thank you for sharing this. Blogged abot it and linked it back to this page
anjanaskc
@Amuseme- you can add little salt according to your taste
A'muse' me
Nice recipe. I am doing this in the evening today along with the Galouti kabab masala. Can you tell me that do I just need to add water to curd/yoghurt and then mix this masala in to it? Thanks!
Fiji produce
Its looks nice..Some of Indian spices are used in this chaas Masala.It enhance the flavor of chaas..Thank you for sharing with us..!!
Neha Sharma
Thanks for the information 🙂
Neha Sharma