Dahi Ka Raita

Raita is the common name of a condiment, originating from the Indian subcontinent, made with yogurt, locally known as dahi. Dip is the closest approximate of Raita in Western Cuisine. Raita has a cooling effect rather than spicy.

Raita-Kooking Mania
Raita-KM-2

Raita is one of most loved side item of lunch/dinner. It is a ‘must have’ item with Biryani, Pulao, Kababs, Stuffed Pratha, Daal/Lentils/Beans and fries.

Dahi Ka Raita
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Raita

Making of Raita is one of the easiest task, as it doesn’t require much effort. Its quality depends upon the yogurt you use – better the quality, better will be the taste. It is always better to use home made yogurt using full cream milk. Otherwise local dairy made yogurt can be used instead. 
Course sauce
Cuisine Indian, Pakistani
Prep Time 5 minutes
Servings 3
Calories 45kcal
Author Fareeha Raheel

Ingredients

  • 1 Cup Plain Yogurt
  • 1 garlic clove
  • thumb-sized piece ginger finely grated
  • ½ small packcoriander, chopped
  • ¼ small pack mint , leaves chopped
  • juice ½ lime
Nutrition Facts
Raita
Amount Per Serving
Calories 45
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • With quarter cup of water, blend ingredients well so that it converts a thick smooth mixture.
  • Beat the yogurt with hand beater or small spoon in medium bowl.
    Dahi Ka Raita 1
  • Mix well with yogurt, raita is ready
    Dahi Ka Raita 2
  • There is alternate method. Mix Green Chutney. Season to taste with salt. Chill raita, covered, until ready to serve.
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5 (3 votes)

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