Sannata Raita: The Bihari Dish That Can Be Your Summer Staple

Everyone’s in search of cooling recipes this summer and there are plenty of lost recipes that originated in central and northern regions. Most of these recipes have generous doses of protein and probiotics. One such recipe is Sannata Raita which is loaded with antioxidants and several essential nutrients; this raita originated in Uttar Pradesh and Bihar and was quite popular across local households a few decades ago. 

The basic version of this recipe features yoghurt, cumin, rock salt, cumin, hing and green chillies. Some versions of this raita also feature cucumbers, pomegranates and local vegetables which are known to have cooling properties. There are several theories as to how it got its name. Sannata in hIndi translates to silence. The raita is named ‘sannata’ as it’s believed that it can soothe and quieten almost all tummy troubles and digestive stress. Some other theories suggest that this flavourful raita leaves people speechless with its intense tang, making them silent.

This raita has cucumber, mint, and coriander, which have cooling properties according to Ayurveda and they help pacify excess heat in the body. Excessive heat in the body, known as "pitta" in Ayurveda, can lead to digestive issues such as acidity, heartburn, and indigestion. Consuming cooling foods like the ‘sannata’ raita can help balance pitta and soothe the digestive system.

The water content in this raita and ingredients like cucumber add to the overall hydration provided by raita, preventing constipation and promoting regular bowel movements. If you’re planning to make this raita at home, here’s an easy recipe


Yoghurt-1 cup

Water – 1 cup

Diced cucumber - 1 cup

Red chilli powder – ½ teaspoon

Roasted cumin seeds – 1 teaspoon

Hing – 1 teaspoon

Green chilli – ½ teaspoon

Rock salt – chopped as per taste

Pomegranate (optional)


Take a bowl, add the yoghurt and water and whip it into a smooth base

Add in the spices and fruits Now, mix all the spices and other ingredients until well-mixed. 

Serve chilled