Yogurt Alternatives for Indian Cooking: Best Substitutes for Dosa, Raita, and More

When a recipe calls for yogurt, a fermented dairy product used to tenderize meat, ferment batter, and cool down spicy dishes. Also known as curd, it’s a staple in South Indian kitchens for dosa, idli, and tandoori marinades. But what if you’re dairy-free, vegan, or just out of yogurt? You don’t need to skip the recipe—you just need the right swap. Not all substitutes work the same. Some turn batter soggy. Others won’t ferment. Some add sweetness when you need tang. The key is matching the function, not just the texture.

Real Indian cooking doesn’t rely on store-bought vegan yogurt brands. It uses what’s already in the pantry. For dosa and idli batter, curd, a traditional Indian fermented milk product is replaced with fermented rice water, the starchy liquid left after soaking rice for batter. It’s been used for generations in rural kitchens before refrigerators existed. It gives the same mild acidity and helps the batter rise. For marinades like tandoori chicken, buttermilk, a thinner, tangier cousin of yogurt works better than most vegan options—it tenderizes without overpowering. And if you need a cooling side like raita? Try coconut milk, a rich, slightly sweet base from tropical regions of India mixed with grated cucumber and roasted cumin. It’s not yogurt, but it delivers the same relief from spice.

Don’t use plain milk. It won’t ferment. Don’t use apple cider vinegar straight—it’s too sharp. And skip the store-bought vegan yogurt unless it’s unsweetened and plain. Most are loaded with gums and sugars that ruin the texture of dosa or mask the spices in a curry. The best substitutes are simple, old-school, and local. They’re the ones your grandmother used when dairy was scarce. In the posts below, you’ll find exactly how to make these swaps work in real recipes—whether you’re fixing a failed dosa batter, marinating chicken without yogurt, or making raita for a vegan dinner. No fluff. Just what actually works in an Indian kitchen.