What is the difference between dahi and lassi?

The fundamental difference is that dahi is the base ingredient, while lassi is a drink made from dahi.

Understanding Dahi and Lassi

Dahi is a staple fermented dairy product in South Asia, similar to yogurt. Lassi is a popular beverage prepared using dahi. Think of dahi as the solid curd and lassi as a liquid creation derived from it.

What is Dahi?

According to the provided reference, dahi is a semi-solid (set) curd, usually served plain and unsweetened. It has a thick, spoonable texture formed by the bacterial fermentation of milk. Dahi itself is often consumed as is, or used as a side dish in meals.

It serves as the essential starting point for many other fermented dairy products. As the reference states, it forms the base for a number of other fermented dairies such as lassi, chhach or shrikhand.

Key characteristics of Dahi:

• Texture: Semi-solid, set curd.
• Taste: Typically tangy, often served plain or unsweetened.
• Role: Base ingredient for other products.
• Consumption: Can be eaten directly.

What is Lassi?

Lassi is a traditional drink from the Indian subcontinent. The reference explicitly states, Lassi is also called stirred dahi. This means lassi is made by blending or churning dahi with water, milk, or sometimes ice, changing its consistency from semi-solid to liquid.

While traditional dahi is often unsweetened, lassi is commonly flavored. It can be made sweet by adding sugar, fruits (like mango lassi), or savory by adding spices (like salt or cumin in namkeen or chaas-style lassi).

Key characteristics of Lassi:

• Texture: Liquid beverage.
• Taste: Varies (sweet, savory, fruity).
• Role: A drink prepared from dahi.
• Consumption: Drunk.

Side-by-Side Comparison

Here’s a simple table summarizing the main differences:

In essence, you can't make lassi without dahi, but you can enjoy dahi on its own. Lassi is the liquid, often flavored, version of dahi that has been stirred or blended.