Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
Sip Mattha is a cooling traditional yoghurt beverage.
With my easy-to-follow recipe, you can make this refreshing drink. Infused with aromatic spices it is a drink you can sip anytime in the hot Indian Summers.
Buttermilk, Chaas, Majjige or Ghol are the other names for this drink. This is age-old and has been a part of Indian households for generations to help beat the heat in the summer.
- What is Mattha?
- Ingredients needed
- How to make Mattha
- MSK Protips
- Frequently Asked Questions
- Recipes related to Mattha
- Recipe card
This well-known cooling beverage is made across the length and breadth of the country. The flavours of this simple drink are distinct and mildly tangy and aromatic with spices. The thickness and the creaminess of the drink can be adjusted to suit individual tastes. Mattha is a drink that quenches your thirst, satiates you and quietly builds up your health too.
Whisk some yogurt water and the base is ready. Spiced it to suit your tastes and pantry. Enjoy the mattha plain flavoured with salt.
Wait there are more spices and herbs you can use to customise the matha to your taste. How about some powdered cumin, mint, coriander leaves, ginger and asafoetida?
Yes, you can flavour your Mattha and create a drink that suits your taste preferences.
Refreshing Mattha incredibly has a host of health benefits. Mattha is a probiotic that promotes gut health and aids digestion. Since it soothes the digestive tract we have a glass of mattha after a heavy and spicy meal.
Join me as I make the perfect Mattha. I will share with you the tips and tricks to make the matta in the traditional way. I will also share some variations which will vary based on personal and regional tastes. The result however is you indulge an age-old beverage that is a refreshing and healthy drink.
Why MSK Mattha recipe
Make this Chaach as it is
- Make this recipe since as usual, it is
- Easy to make
- Cools you down
- Is a pro-biotic
- Has great nutritional value
These are commonly used ingredients to make Mattha. They can vary due to personal preferences or regional variations. Use or leave out what you do not like. For quantities please check the recipe card.
Yogurt: is the base of mattha you need fresh, plain and thick creamy curds.
Water: to adjust the thickness of buttermilk we use water.
Salt: we are making mattha we use salt to make a flavourful drink.
Herbs: I love mint and coriander leaves it makes the matta refreshingly delicious.
Spices: are added matha to enhance the flavours. Roasted cumin seed powder, asafoetida ginger, and black salt are standard. You can also use chaat masala.
Optional: The use of green chillies and ginger is a personal preference. In my hometown we make Majjige. It is tempered with oil and mustard seeds, asafoetida. Chopped curry leaves and coriander leaves make it a delight after a heavy festive meal.
Ice: a chilled matha tastes delicious.
Add the required amount of yogurt to a mixing bowl. The amount you will need will depend on the number of servings and the thickness of your drink.
Add water to the bowl of yogurt. Start by adding a little less than equal water. You can adjust the thickness later.
Add about ¼ teaspoon salt this will enhance the flavour of the matha. It will also work towards replacing the salt you lose as you sweat on a hot summer day. We can adjust as we need towards the end.
I like to add some roasted cumin powder (about ½ tsp) and about ¼ teaspoon of asafoetida.
With a whisk, a blender or an immersion mixer blend the ingredients to a smooth texture. Adjust the seasonings and thickness.
You can pour in the glass for those who need their matta with just these flavourings. Serve this is simple and perfect for some people. But a chilled Majjige tastes wonderful so chill it.
Check the seasoning and the thickness of the matha. Adjust the taste to your preference.
Pour into glasses and serve the matha. Garnish with roasted cumin seed powder and fresh herbs.
Enjoy matha on ice chilled.
This is the basic Mattha however you can
- Add fresh coriander leaves or mint leaves now is the time to add some chopped leaves. Again these herbs are a personal choice they are refreshing.
- I love to add some grated ginger and chopped green chillies. These add some tra flavour and heat to the Majjige.
- Use the whisk or blender and whisk again. This blends the ingredients into the buttermilk. Whisking the buttermilk makes it frothy like in the restaurant.
- How about making some Delicious Beetroot Lassi.
You will need
- Whisk or blender
- Mixing bowl
- Glasses for serving
How to serve:
- Serve the Mattha with the froth on top.
- At home, we like our Chaach in different consistencies so I make a thick batch. Hubby adds water or ice to his glass. The younger one drinks it with, straight thick consistency. My older daughter and I add ginger, green chillies and coriander leaves and then churn it up again. You can try it out!
- Use tall glass add ice cubes then pout the mattha. Garnish with herbs and cumin powder. Serve with snacks like Kanda Bhaji and samosa.
- Pair with roti, dal, rice, vegetable and salad.
- After a heavy festive meal serve some matha. Pairs extremely well with MavinKayi Chitranna Recipe.
How to store:
- Mattha tastes best when made fresh but you can save the basic Mattha in the refrigerator for 1-2 days. Do not add herbs and chillies if you plan to store it. On the second day itself, I will prefer to make Bihari Bari-Kadhi/Badi-Kadhi Recipe.
This is an old recipe that I posted on 17 May 2017. Now updating the post with new images and writeup.
- Yoghurt: Use fresh and creamy curds for a delicious and flavourful Mattha. You can use homemade or store-bought plain yoghurt.
- Consistency: You can personalise the thickness of your beverage. Add more water for a thinner Mattha and lesser water will give you a thicker beverage.
- Blend: Whisk well yoghurt, spices and water to make a smooth blend. This incorporates flavours and makes it frothy too.
- Experiment: Use different spices and herbs from cumin seed powder, black salt, chaat masala or roasted coriander seeds powder. Use fresh mint leaves or coriander leaves chop finely and mix them into the drink before serving.
- Seasoning: Adjust the seasonings to suit your taste. Only add a little less as these flavours marinate and develop when the Mattha is chilled.
- Optional Additions: You can use grated ginger, chopped green chilli, or even a pinch of roasted jeera powder can enhance the taste profile according to your tastes.
- Serve Chilled: Chilled Mattha tastes delicious. Refrigerate for at least 1 hour for the flavours to marinate.
- Garnish: Sprinkle cumin seeds, use herbs. Cucumbers and lemons give a visual appeal.
- Personalize: Mattha is a versatile beverage that can be customized to your liking.
What is Mattha?
Mattha, also known as Chaasor Buttermilk, is a traditional Indian beverage. The other names it is called are Majjige, Taak, Ghol or Neer Mor. It is made from yogurt and water typically seasoned and served chilled. A popular summer drink Mattha is refreshing and has a tangy taste.
Is Mattha different from regular yogurt?
Yes, Mattha is different from regular yoghurt. Mattha is a liquid beverage where you add water and spices to yogurt and blend. Regular yogurt is a dairy product and is thick and creamy which you consume as it is or in cooking/baking.
Can I make Mattha at home?
Yes, Mattha can be easily made at home very easily. You need yogurt, water, spices of your choice, and a whisk or blender. The recipe is simple, you can also adjust the ingredients according to your taste.
Can I customize the flavour of Mattha?
Of course, personalize Mattha to suit your taste. Add and adjust the amount of spices which can vary from cumin powder, black salt, or chaat masala to suit your taste. Use fresh herbs like mint,o coriander leaves, grated ginger or green chilli. The customised Mattha tastes better after all.
Can Mattha be consumed by vegetarians and vegans?
Yes, Mattha is recommended for vegetarians as we use dairy yogurt. However, it is not suitable for vegans.
What are the health benefits of Mattha?
Mattha is a rich source of calcium, protein, minerals and other essential nutrients. Mattha is rich in probiotics which promote a healthy gut and aid in digestion. A hydrating and cooling beverage Mattha is beneficial in maintaining overall well-being.
Is Mattha suitable for people with lactose intolerance?
Generally, Mattha is well-tolerated by individuals with lactose intolerance. Yogurt is made by the fermentation process. This reduces lactose content, and hence it is easy to digest. But listen to your body. Consume Mattha in moderation as individual tolerance may vary.
- Mattha or Chaach is refreshing and hydrating and cooling. A nutritious probiotic drink that is versatile and you can make to suit your taste.
- Try making Chaach today especially now in the hot sweltering summer. Use my recipe and variations and share your experiences with me in your comments. I will love to hear from you.
- 1 whisk or Blender
- 1 Bowl for mixing
- 2 Glasses for serving
- 1 cup curds/yogurt
- 1 cup Water
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon Hing/Asafoetida
- 1 teaspoon buttermilk masala
- Salt to Taste
- In the bowl the yoghurt, water, salt, roasted cumin powder and asafoetida.
- With a whisk or blender churn all the ingredients.
- Check the consistency, add more water if you need thinner Mattha.
- Check the seasonings and store covered in the refrigerator to chill for at least an hour.
- Pour into glasses, garnish and serve.
- Add fresh coriander leaves or mint leaves.
- Add grated ginger and chopped green chillies and blend well.
- Pair Mattha with Kanda Bhaji, Aloo Tikki, Kachori, Samosa.
- You can also serve it with a traditional meal which includes Amti, Bhaji, Chapati and rice.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.