A fresh and fragrant touch to accompany your millet pancakes

Enhance your millet and vegetable pancakes with a light, creamy and fragrant Indian yogurt sauce. This sauce, also called “raita,” perfectly balances the spices of the patties while adding a touch of freshness. It is quick to prepare and ideal to spice up all your Indian-inspired dishes or to accompany raw vegetables as an aperitif.

Indian Yogurt Sauce

India

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Preparation time 10 mins Rest time 15 mins Total time 25 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 250 g natural yogurt (preferably Greek yogurt for a thicker texture)

• ¹ ⁄ ₂ grated or finely chopped cucumber (well drained)

• 1 finely chopped tomato (optional)

• 1 small handful of chopped fresh coriander

• 5 fresh mint leaves

• ¹ ⁄ ₂ tsp ground cumin

• 1 pinch of chili powder (optional, to spice up the sauce)

• ¹ ⁄ ₄ tsp salt

• 1 pinch of sugar (to soften flavors, according to taste)

• 1 tsp lemon juice

Preparation

1. Prepare the vegetables: Grate the cucumber and drain it, squeezing it lightly to remove excess water. If using a tomato, remove the seeds and chop it into small cubes.
2. Mix the ingredients: In a bowl, pour the natural yogurt. Add the cucumber, tomato, coriander, and mint. Add the ground cumin, chili pepper, salt, sugar, and lemon juice.
3. Finalize the sauce: Mix well to homogenize the sauce. Taste and adjust the seasoning to your preference (salt or chili, for example).
4. Refrigerate before serving: Let sit in the refrigerator for 10 to 15 minutes to allow the flavors to blend.
5. Serve chilled as an accompaniment to millet pancakes or as a dip.

Note

Crunchy and sweet variation: Add a pinch of pomegranate seeds for a sweet and crunchy touch.

Keywords: Indian raita, yogurt sauce, dip recipe

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