We prefer to have a side dish with roti-sabzi or dal-rice combo. So I usually prepare dahi raita or a quick stir fry veggie dish. Not only one gets more variety, but these are healthy too. This masala raita as the name suggests has some spice powders apart from onions and coriander leaves. Adding onions are optional in the raita. We like onions in raita, as it gives a nice crunch to the raita. Thus I add them. But you can skip them also. If you want to make dahi raita for fasting days like Navratri or Ekadashi then use rock salt (sendha namak) and spice powders that are used during Hindu fasting days. Skip adding onions. I always prepare curd the night before, for making any curd based dishes like raita or curd rice. You can use store-bought curd also. The curd can be used once it is set or even chilled curd can be used. Refrigerate this raita after preparing it. You can also serve the raita chilled or at room temperature. But use within the same day. Serve masala raita with Dal-rice or roti-sabzi combo or stuffed parathas. This raita also goes very well with any veg pulao or biryani.
How to make Masala Raita
1. in a small bowl take 1 cup fresh dahi (curd or yogurt). The curd should not be sour or taste acidic. I suggest using fresh homemade fresh curd. The curd can be cold or at room temperature. 2. With a wired whisk, whip till smooth. 3. Now add ⅓ cup finely chopped onions and 2 tablespoons chopped coriander leaves (cilantro). The addition of onions is optional and can be skipped. Instead of coriander leaves you can also use mint leaves or half half of both. But don’t add stem of mint leaves as that can make the raita bitter. 4. Now add the following ground spice powders:
¼ teaspoon red chilli powder¼ teaspoon black pepper powder½ teaspoon roasted cumin powder½ teaspoon chaat masala powder ¼ teaspoon black salt. Instead of black salt you can also add regular salt or pink salt or rock salt as required.
The amount of spices can vary as per your requirement. You can skip any spice powder if you want. 5. Stir and mix very well. 6. Serve masala raita as a side dish with roti-sabzi or dal rice or with pulao or biryani or any rice based dishes. While serving you can garnish the dahi raita with some chopped coriander leaves, red chili powder, chaat masala powder and roasted cumin powder. Try to finish this dahi ka raita on the same day. If you want to store for 1 day in the fridge then don’t add onions and coriander leaves or mint leaves. If you are looking for more similar recipes then do check:
Boondi raitaCucumber raitaMasala pyaazMasala papad
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Masala Raita post from the archives (October 2016) has been updated and republished on 23 October 2021.
title: “Masala Raita Dahi Ka Raita " ShowToc: true date: “2024-09-24” author: “Linda Dubose”
We prefer to have a side dish with roti-sabzi or dal-rice combo. So I usually prepare dahi raita or a quick stir fry veggie dish. Not only one gets more variety, but these are healthy too. This masala raita as the name suggests has some spice powders apart from onions and coriander leaves. Adding onions are optional in the raita. We like onions in raita, as it gives a nice crunch to the raita. Thus I add them. But you can skip them also. If you want to make dahi raita for fasting days like Navratri or Ekadashi then use rock salt (sendha namak) and spice powders that are used during Hindu fasting days. Skip adding onions. I always prepare curd the night before, for making any curd based dishes like raita or curd rice. You can use store-bought curd also. The curd can be used once it is set or even chilled curd can be used. Refrigerate this raita after preparing it. You can also serve the raita chilled or at room temperature. But use within the same day. Serve masala raita with Dal-rice or roti-sabzi combo or stuffed parathas. This raita also goes very well with any veg pulao or biryani.
How to make Masala Raita
1. in a small bowl take 1 cup fresh dahi (curd or yogurt). The curd should not be sour or taste acidic. I suggest using fresh homemade fresh curd. The curd can be cold or at room temperature. 2. With a wired whisk, whip till smooth. 3. Now add ⅓ cup finely chopped onions and 2 tablespoons chopped coriander leaves (cilantro). The addition of onions is optional and can be skipped. Instead of coriander leaves you can also use mint leaves or half half of both. But don’t add stem of mint leaves as that can make the raita bitter. 4. Now add the following ground spice powders:
¼ teaspoon red chilli powder¼ teaspoon black pepper powder½ teaspoon roasted cumin powder½ teaspoon chaat masala powder ¼ teaspoon black salt. Instead of black salt you can also add regular salt or pink salt or rock salt as required.
The amount of spices can vary as per your requirement. You can skip any spice powder if you want. 5. Stir and mix very well. 6. Serve masala raita as a side dish with roti-sabzi or dal rice or with pulao or biryani or any rice based dishes. While serving you can garnish the dahi raita with some chopped coriander leaves, red chili powder, chaat masala powder and roasted cumin powder. Try to finish this dahi ka raita on the same day. If you want to store for 1 day in the fridge then don’t add onions and coriander leaves or mint leaves. If you are looking for more similar recipes then do check:
Boondi raitaCucumber raitaMasala pyaazMasala papad
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Masala Raita post from the archives (October 2016) has been updated and republished on 23 October 2021.
