Make kadhi with the leftover chaach as the base. It enhances the flavor of this traditional Indian meal by adding a distinct tanginess.
To make your dhokla batter softer and fluffier, add chaach to it. This snack tastes better overall because of the mild sourness from the chaach.
While kneading the dough for parathas, use chaach for the water. This gives the parathas a slight acidic flavor and increases their nutritional value and softness.
Curried cucumber or boondi raita tastes better when thinned out and flavored with chaach. This refreshing side dish goes well with spicy dishes.
Make creamy soups by using chaach as the foundation. It gives the soup a delightfully light flavor and tang, replacing cream with a healthier option.
Marinate mutton or chicken in chaach by adding spices. When the meat is cooked, the acidity of the chaach tenderizes it and makes it moist and delectable.
Add some chaach for a tart edge to your fruit smoothies. It's a tasty and healthful way to reap the advantages of chaach.