Maharashtrian Goda Masala | Indian Spice Blend

Every family has their own goda masala recipe, and this recipe gets used in most dishes daily. Whether it’s lentils (Amti), or sprouts salads (ussal) or Masalé bhat, lentils (Amti), or sprouts salads (ussal) or Masalé bhat this goda masala (sweet masala) or kala masala (black masala) as it’s sometimes referred to, gets added in pinches and spoons. I’ve been intimidated about making this because the last time I tried it, I got a huge gummy mess. But I felt more confident now to try it again.

Maharashtrian Goda Masala | Indian Spice Blend

Okay, let’s be honest. I just wanted the masalé bhat and you can’t make it without this spice mix. So I was like, either make it or stop moaning on about that rice. So I made it, and it turned out well. The recipe below makes enough for one batch of masalé bhat and can be doubled, but since it’s cooked in oil, you want to use it within a month or so.

So here’s how I did it. Recipe steps are:

• Gather all your ingredients
• Heat a small pan on medium high heat and when hot, add oil
• Sauté spices and when toasty, lay them on a paper towel to cool
• Grind with a coffee grinder

LOOKING FOR A GOOD PLACE TO USE THIS SPICE MIX? TRY OUT MY MAHARASHTRIAN MASALÉ BHAT RECIPE!

See the picture below to see how browned you want your coconut and other spices. If in doubt under-cook, but do not burn.

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Maharashtrian Goda Masala

Maharashtrian Goda Masala is a delicious Indian spice mix that's used in various dishes such as lentils (Amti) or Masalé bhat. It's gluten free and vegan!

Print Recipe Rate Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Course: Spice Blends

Cuisine: Indian

Servings: 2 tablespoon

Author: Urvashi Pitre

Ingredients

• 2 teaspoons oil
• 1 tablespoon Unsweetened Shredded Coconut
• 1 tablespoon cumin seeds
• 1 teaspoon Sesame Seeds
• 1 teaspoon Poppy Seeds (omit if you can't find)
• 3 Whole Cloves
• 1 stick cinnamon
• 1 Dried Red Chilis
• 1/4 teaspoon Cardamom Seeds

US Customary - Metric

Instructions

• Heat oil in a pan and when hot, add in all your spices. The pesky poppy seeds will want to pop out of your pan so work fast to stir the mixture.
• Stir until all spices are aromatic and well browned. Be careful not to burn. If in doubt, remove early as under-toasted is better than burned and bitter.
• Remove quickly from the pan, spread on a plate or paper towel and let everything cool. Grinding when hot will result in a paste.
• Once cool, use a coffee grinder to grind into a homogenous mixture.

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