Masala Chaas with Roasted Chana
Gujarat's spiced buttermilk, made thicker than usual and blended with roasted chana powder, which adds body and a nutty depth along with plant protein.
- Region
- Gujarat
- Status
- Adaptation — thicker chaas with roasted chana powder
- Diet label
- Strictly vegetarian, egg-free
- Time
- Prep 5 min
- Serves
- 1 (about 400 ml)
- Difficulty
- Easy
- Good for
- With lunch, hot afternoons, digestion after a heavy meal
- Tags
- Good source (High with boost) · Quick · Lower-calorie · No added sugar · Soy-free · Whey-free · Gluten-free*
- Allergens
- Milk
Nutrition (estimated)
- Calories
- 200 kcal
- Protein
- 11.5 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 2 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| As written | 200 | 11.5 g | 18 g | 8 g | 5 g | 2 g | 11 g | 6.0 g |
Good source (just under 12 g). Either boost below takes it past 12 g and makes it High protein. The optional curry-leaf tempering adds about 20 kcal and is not counted. Values checked against IFCT 2017 on 14 Oct 2026.
Ingredients
- 250 g toned-milk curd · 150 ml cold water
- 15 g roasted chana (dalia), ground to a fine powder
- ½ tsp roasted cumin powder · ¼ tsp black salt · pinch of salt · ½ tsp grated ginger · ½ green chilli · 1 tbsp chopped coriander and mint
- Optional tempering: 2 g oil, ¼ tsp mustard seeds, 4 curry leaves, pinch of hing
Method
- Blend curd, water, chana powder, ginger, chilli and herbs for 20 seconds until frothy and smooth.
- Stir in cumin and both salts.
- For the tempering, heat oil, add mustard, curry leaves and hing, and pour over. Serve chilled.
Protein optimisation
- Curd supplies 8 g; roasted chana 3 g.
- Boost: 50 g hung curd in place of 50 g curd (+1 g protein, +15 kcal), or increase chana powder to 25 g (+2 g protein, +35 kcal; thicker).
Variations, serving and storage
- Regional: Kerala sambharam — thinner, with crushed shallot, ginger, green chilli and curry leaves, no chana.
- Substitution: sattu (15 g) in place of roasted chana powder.
- Storage: 1 day refrigerated; whisk again before serving.
- Food safety: keep chilled; discard if it smells unusually sour.
- Meal prep: grind roasted chana powder in bulk; keeps 1 month airtight.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com