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Mattha is a beverage made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in Bihar[1]. Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar[2],[3].

Alternative names Mohi (in Nepal)
Place of origin Bangladesh/India
Main ingredients Buttermilk or dahi (yogurt)
Cookbook: Mattha  Media: Mattha

Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called chhanch or ghol, but spicier and is known as Mohi in Nepal.


Health benefitEdit

Ayurvedic nutrition recommends buttermilk to pacify[clarification needed] Pitta dosha (with the addition of sugar or rose water), pacify[clarification needed] Vata and Kapha (use of rock salt, honey, spices like dry-roasted cumin powder, black pepper and herbs like ginger). Buttermilk is highly recommended as one of the best home remedies for certain ailments like piles, diarrhoea, jaundice and dysfunctions of liver and spleen.[citation needed]


It used to be made of dahi (yogurt). The liquid that remained after churning butter was drunk as a cure for stomachaches or just as a refreshing drink in hot weather. More recently, it has been made using thinned-out yogurt, as it is used as summer appetiser in hot part of India. Most commonly served in marriage ceremonies in rural India.

See alsoEdit


  1. ^ Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[1]
  2. ^ Yildiz, Fatih (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press. p. 11. ISBN 9781420082081. 
  3. ^ Pereira, Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra ; photographs, Ian (2004). Classic cooking of Punjab. New Delhi: Allied Publishers. ISBN 978-8177645668.