Makhana Raita Recipe
Makhana Raita (Fox Nut Raita) is a refreshing Indian side dish that pairs well with any Indian meal. It is also suitable for vrat (Hindu fasting days). Here is a simple recipe to make it.
You may like some more raita recipes: Mooli Raita, Bhindi Raita, Pomegranate Raita, Beetroot Raita, and Boondi Raita.
A Quick Look At Makhana Raita Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Cuisine: North Indian
Course: Side Dish / Raita
Diet: Vegetarian, Gluten-Free
Skill Level: Beginner
Equipment: Frying Pan, Mixing Bowl, Ziplock, Whisk, Spatula
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Why You’ll Love This Family Favorite Recipe!
- Light, cooling, and ready in just 15 minutes.
- Combines the crunch of roasted makhana with the creaminess of yogurt.
- Perfect for summers or fasting days.
- Easy to customize — add spices, herbs, or fruits to suit your taste.
- Pairs beautifully with pulao, biryani, or everyday Indian meals.
Table of Contents
Makhana is a superfood, and I strive to incorporate it into our family’s diet as often as possible. While roasted makhana is our favorite munching snack, this makhana ka raita recipe is also made on repeat in my house. Do try my easy recipe to make it!
About Makhana Raita
Phool Makhana Raita (also known as Lotus Seeds Raita, Foxnut Raita, or Phool Makhane Ka Raita) is a quick and easy raita recipe that is popularly made during vrat (Hindu fasting days). Not only for vrat, but you can make this refreshing side dish with your everyday Indian meals.
This raita is made by adding roasted and crushed lotus seeds to seasoned yogurt. You can also temper it for added flavor.
Serve it as a side dish with your vrat or everyday meals to make them more filling and wholesome.
Here are some additional Makhana recipes that you may enjoy: Makhana Kheer, Makhana Phirni, and Roasted Makhana Chivda.
Ingredients
Yogurt (Dahi, Curd) – Make this raita with plain or Greek yogurt.
You can also use homemade yogurt, but ensure it’s not sour.
Milk is used to thin down the raita. You can use water in place of milk if you wish.
Ghee – Use ghee to roast the makhana. You can replace ghee with coconut oil, but avoid using any other oil; it won’t taste as good.
Makhana, also known as fox nuts or lotus seeds, are readily available in Indian grocery stores or online. This raita is a great way to incorporate them into your diet.
Others – You will also need sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro (fresh coriander leaves) to make this makhana raita recipe.
Adjust the green chilies as per your taste.
How To Make Makhane Ka Raita
Step 1: Heat 1 tablespoon ghee in a pan over medium heat.
Step 2: Once the ghee is hot, add 1 cup of phool makhana to the pan and roast until they are crisp, stirring continuously (4-5 minutes).
They will be chewy and stick to your teeth if not roasted properly. So make sure to roast them well.
Transfer the roasted makhana to a plate and let them cool down for 10 minutes.
Step 3: Transfer the cooled makhana to a zip-lock bag and seal it.
Step 4: Gently crush them using a rolling pin to create a coarse powder.
Step 5: Whisk 1 and ½ cups of chilled plain yogurt in a mixing bowl using a wire whisk until smooth and creamy.
Step 6: Add the following ingredients to the whisked yogurt and mix everything well.
- ¼ cup of chilled milk
- 2 teaspoon sugar
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
- ½ teaspoon regular white salt
- 1 teaspoon chopped green chilies
- 1 tablespoon chopped cilantro
Step 7: Add the crushed makhana to the bowl and mix well.
Step 8: Serve immediately.
Pro Tips By Neha
If you prefer crunchy makhana in the raita, add the roasted, crushed makhana just before serving. If you prefer soft makhana, add them to the yogurt 10 minutes before serving.
Add more milk or water if the raita is thick.
For a taste change, you can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chilies.
Storage Suggestions
This raita will keep well in the refrigerator for 2-3 days.
I do not recommend freezing it as the texture of yogurt might change when thawed.
Other Indian Condiment Recipes We Recommend
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Makhana Raita Recipe
Ingredients
- 1 tablespoon ghee
- 1 cup phool makhana (fox nuts)
- 1 and ½ cups plain yogurt (dahi, curd) (chilled)
- ¼ cup milk (chilled)
- 2 teaspoons sugar
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
- ½ teaspoon regular white salt (or to taste)
- 1 teaspoon chopped green chilies
- 1 tablespoon chopped cilantro (fresh coriander leaves) (chopped)
Instructions
- Heat the ghee in a pan over medium heat.
- Once the ghee is hot, add makhana to the pan and roast until crisp, stirring continuously (4-5 minutes).
- If not roasted properly, they will be chewy and stick to your teeth. So make sure to roast them well.
- Transfer the roasted makhana to a plate and let them cool down for 10 minutes.
- Transfer the cooled makhana to a ziplock bag and lock the seal.
- Now gently crush them using a rolling pin to make a coarse powder.
- Whisk yogurt in a bowl until smooth and creamy.
- Add milk, sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro to the bowl and mix everything well.
- Add the crushed makhana to the bowl and mix well.
- Serve immediately.
This is a great accompaniment to Indian meals. Do give it a try!