Masala raita with step by step photos. This is tasty and quick dahi ka raita for biryani and pulao, prepared with fresh yogurt, spice powders, coriander leaves and onions.

masala raita served with paneer biryani in a bowlmasala raita served with paneer biryani in a bowl

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.

Step-by-Step Guide

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.

curd in a bowlcurd in a bowl

2. With a wired whisk, whip till smooth.

With a wired whisk, whip the curd till smooth.With a wired whisk, whip the curd 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.

onions and coriander leaves addedonions and coriander leaves added

4. Now add the following ground spice powders:

  • ¼ teaspoon red chilli powder
  • ¼ teaspoon black pepper powder
  • ½ teaspoon roasted cumin powder
  • ½ 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.

spices addedspices added

5. Stir and mix very well.

mixing spices with curdmixing spices with curd

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.

masala raita served with paneer biryani in a bowlmasala raita served with paneer biryani in a bowl


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masala raita recipe, spiced raita recipemasala raita recipe, spiced raita recipe

Masala Raita | Dahi Raita

Masala raita is a simple yet tasty raita variant made with fresh yogurt, onions, coriander leaves and spice powders.

Prep Time 5 mins

Total Time 5 mins

Prevent your screen from going dark while making the recipe

  • In a small bowl take 1 cup fresh dahi (curd or yogurt).

  • With a wired whisk, whip till smooth.

  • Now add ⅓ cup finely chopped onions and 2 tablespoons chopped coriander leaves.

  • Add all the spice powders including salt as required. Mix very well.

  • Serve masala raita as a side dish with roti-sabzi or dal rice combo or pulao-biryani.

  • While serving you can garnish the dahi raita with some chopped coriander leaves, red chili powder, chaat masala powder and roasted cumin powder.

  • The addition of onions is optional.
  • You can add spices as per your requirements.
  • Use fresh homemade curd for the best taste. The curd should not be sour.
  • You can use mint leaves instead of coriander leaves or half-half of both.
  • If making for Hindu fasting days then skip adding onions. Use edible rock salt (sendha namak) instead of regular salt. And use spice powders that are used on fasting days in your family.
  • For a vegan version use cashew yogurt or almond yogurt.
  • The recipe can be scaled as per your requirements.

Nutrition Facts

Masala Raita | Dahi Raita

Amount Per Serving

Calories 91 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 353mg15%

Potassium 248mg7%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 7g8%

Protein 5g10%

Vitamin A 231IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 3mg4%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 2µg2%

Calcium 161mg16%

Vitamin B9 (Folate) 14µg4%

Iron 1mg6%

Magnesium 20mg5%

Phosphorus 128mg13%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Masala Raita post from the archives (October 2016) has been updated and republished on 23 October 2021.