Masala raita | how to restaurant style raita
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Masala raita | plain raita | spiced raita is a classic curd | yogurt | Dahi | thayir-based dip recipe. No-cook, instant 2-minute plain raita is super easy to make. Yogurt dip is commonly served as a side for pulao varieties, paratha, kichadi, etc.
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What is special about the plain raita recipe?
Raita is super simple and easy to make. This masala raita recipe doesn’t involve cutting vegetables or doing any tempering. With minimal pantry spices and curd, raita can be prepared within 2 minutes. Best Indian restaurant-style easy simple plain raita recipe. This is one of my favorite paratha sides from chat house. You can adjust the consistency according to your preferences by adding extra water.
What kind of curd should I use for the masala raita recipe?
Always use fresh, thick, creamy curd. I have used homemade curd, but you can also use sour cream or non-flavored Greek yogurt for raita. Use thick, well-set curd or yogurt. If you have a watery curd, set aside the whey for buttermilk and separate the thick curd and use it for raita
Can I use sour curd?
If the curd is slightly sour, skip. Mild sour curd is fine, but if the curd is sour, use milk instead of water. Avoid extremely sour curd.
Should I whisk the curd?
Yes, it is very important to whisk the curd well; make sure the curd is lump-free. If whey separates or curd is lumpy, it will affect the raita texture
Can I use room temperature curd?
For the best flavor, I would recommend using chilled curd for raita. If you are planning to mix the spice ahead for raita, refrigerate till you serve.
Will raita taste spicy?
I have used Kashmiri chilli powder, hence it looks red, but raita won’t taste spicy. If you prefer spicy raita, use diced green chilli or regular chilli powder.
Should I serve the raita right after preparing?
No, if you are planning to prepare make-ahead raita, this masala raita is perfect. Flavors taste best over time, and it even stays good for two days.
Can I use pepper powder instead of Chilli powder?
Yes, you can use any spice of your choice. If prepared, you can also add a little coriander powder
Can I skip black salt?
Black Salt | Kaala Namak gives a nice tangy flavor to the raita, so I used it. If you don’t have it handy, use extra regular salt and increase chaat masala.
For masala raita video recipe
Other pachadi recipes in TMF
CURD BASED RECIPES IN TMF
Ingredients
- 1 cup + 1/2 cup thick curd
- 1/2 tsp Kashmiri chilli powder
- 1/4 tsp cumin powder
- 2 tbsp water + more according to your desires consistency
- 1/4 tsp of black salt
- Pinch of Salt
- 1/4 tsp chat masala
Instructions
- Firstly keep all the ingredients ready and keep them aside
- In a wide bowl whisk the curd well
- Furthermore, add all the spice powders and salt one by one and whisk everything well
- Add 2 tbsp of water and mix well to make a smooth curd
- check the salt and add more if required
- Refrigerate till you serve
- Lastly, before serving sprinkle coriander leaves and give a mix, serve immediately
Video
Notes
- Raita stays good for 2 days
- I have Kashmiri chilli powder, adjust the spice according to your preference
- leftover raita might turn watery, add little curd mix well and serve
- Alter the spices and seasonings as per your taste
- Chaat masala and black salt are optional, skip if you do not like the taste
Ingredients:
1 cup + 1/2 cup thick curd
1/2 tsp Kashmiri chilli powder
1/4 tsp cumin powder
2 tbsp water + more according to your desires consistency 1/4 tsp of black salt
Pinch of Salt
1/4 tsp chat masala
Few coriander leaves
How to make masala raita with step-by-step pictures
- Firstly, keep all the ingredients ready and keep them aside
- In a wide bowl, whisk the curd well
- Furthermore, add all the spice powders and salt one by one and whisk everything well
- Add 2 tbsp of water and mix well to make a smooth curd
- Check the salt and add more if required
- Refrigerate till you serve
- Lastly, before serving, sprinkle coriander leaves and mix, serve immediately
