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 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
Print Pin
5 from 4 votes


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
Nutrition Facts
Amount Per Serving (0 g)
Calories 45
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Calcium 0mg0%
Vitamin C 0mg0%
Vitamin A 0IU0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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.
User Review
5 (3 votes)


  1. Isharib
  2. S Rizvi