Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, then adjust liquid or bake time in small steps after a test batch.
Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt
Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.
View full adjustment notes →On CupOrGram, 1 cup of yogurt (plain) is treated as 245 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Yogurt (plain) cups to grams →Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt is the closest match — Thin Greek yogurt to match plain consistency. Lower acidity than true dahi. If that is unavailable, Buttermilk (1:1) or Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).