I have a question about the ingredient "yogurt" on the recipe "Saffron Cardamom Lassi" from Egle.
Should you use regular yogurt or would Greek yogurt work as well? Should it be plain in either form?
Either regular or Greek should work. The consistency will be slightly thicker with Greek. Plain yogurt is best, but you could substitute vanilla if you have it on hand. Just be sure to reduce or eliminate the powdered sugar in the recipe if you use vanilla.