Chutney Lassi

About Chutney Lassi

Ingredients

• Yogurt 3 cups
• Ginger, finely chopped ½ inch
• Black salt to taste
• Roasted cumiln powder ½ tsp to sprinkle
• Crushed ice as required
• Chutney
• Indian gooseberry (amla), seeded and roughly chopped 1
• Medium raw mango (kairi), peeled and roughly chopped 1
• Fresh coriander leaves, chopped 1 cup
• Fresh mint leaves, chopped ¼ cup
• Green chillies, chopped 4 to 5
• Salt to taste

How to Make Chutney Lassi (Stepwise Photos)

Method

1. To make chutney, put Indian gooseberry, raw mango, coriander leaves, mint leaves, green chillies and salt in a mixer jar and grind into a fine paste
2. Take yogurt in a mixing bowl and beat with an electric beater till smooth. Add 1 cup water and beat again. Add ginger, 3 tbsps amla aur kairi chutney, black salt, roasted cumin powder and crushed ice and beat once more.
3. Put some chutney in 4 serving glasses, pour the lassi over it, sprinkle some cumin powder and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps