Dahi Ka 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


  • 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


  • 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.
  • Mix well with yogurt, raita is ready
  • There is alternate method. Mix Green Chutney. Season to taste with salt. Chill raita, covered, until ready to serve.


Serving: 0g | Calories: 45kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg