Smoked Masala Chaas (Buttermilk)
Chaas (or chaach, matcha, buttermilk) is a staple in many Indian homes – a cool, tangy drink perfect for hot days and heavy meals. It is a classical Indian yogurt-based drink, popular across many states, especially Gujarat, Rajasthan, Mumbai, and Punjab. But have you tried giving it a smoky spin? Smoked chaas take this drink to the next level by infusing it with a deep, earthy smokiness using a sample technique called dhungar (coal smoking). This twist is especially popular in parts of Rajasthan and is now served in modern Indian restaurants as a gourmet touch. It’s simple to make and surprisingly impressive to serve guests.
Health Benefits of Smoked Masala Chaas (Buttermilk)
- Aids Digestion – Yogurt-based chaas is full of probiotic that help maintain healthy gut bacteria. Spices like cumin and ginger further soothe digestion and reduce bloating.
- Hydration – It’s mostly water, making it a great way to replenish fluids, especially in hot weather.
- Low in calories – Even with full-fat yogurt, chaas is light and filling, helping you stay full without heavy calories.
- Cooling properties – Traditional Ayurvedic wisdom recommends chaas to balance body heat, making it perfect after spicy meals.
- Supports gut health – The live cultures in yogurt aid gut health, which is increasingly linked to immunity and overall well-being.
- Smoked version advantage – Smoking adds flavor without adding fat or sugar. It’s an aromatic upgrade with no downsides nutritionally.
You can enjoy chaas daily, with lunch or dinner. It’s an easy, traditional way to make your meal more satisfying and balanced. Enjoy this Smoked Masala Chaas (Buttermilk) along with Vaghareli Khichdi
Smoked Masala Chaas (Buttermilk)
Equipment
- A small steel bowl or onion peel (to hold the coal in the jug)
- A large mixing bowl or jug
- A lid or plate to cover the jug
- Blender
Ingredients
- 1 cup plain yogurt full-fat or low-fat as you prefer
- 1½ cups cold water
- ½ tsp cumin powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1-2 green chillies, finely chopped optional for heat
- 3-4 mint leaves
- Handful of cilantro
- ½-inch piece of ginger
- 1 small piece of charcoal about walnut-sized
- ½ tsp ghee or oil
Instructions
Make the chaas (buttermilk)
- In a small blender, blend yogurt, roasted cumin powder, salt, black pepper, green chillies, cilantro leaves, mint leaves, and ginger with water until it's frothy.
- Remove chaas in a sauce pan.
Prepare the tempering
- Heat ghee in a small pan
- Add cumin seeds. When they splutter, add curry leaves and dried chili (optional).
- Let them crackle for a few seconds, then turn off heat.
- Pour this tempering into the chaas and stir.
Prepare for smoking
- Heat the piece of charcoal directly over a gas flame (or on a stove coil) until it is glowing red-hot. Use tongs to handle it safely.
- Place the hot charcoal in a small steel bowl (or onion peel).
Smoke the chaas
- Carefully place the bowl with the hot charcoal in the center of your chaas jug.
- Drizzle ghee or oil over the hot charcoal – it will start smoking immediately.
- Quickly cover the jug with a tight-fitting lid or plate. Let it sit undistributed for 2-3 minutes for a mild smoky flavor (up to 5 mins for stronger smoke).
- Remove the charcoal bowl carefully and discard it safely.
Chill and Serve
- Stir the chaas gently.
- Pour into glasses over ice if desired. Garnish with extra coriander
Notes
- Adjust salt and spices to your taste.
- For a smoother chair, strain it before smoking.
- The smoked flavor can be subtle or bold depending on how long you trap the smoke.