Every family has their own Goda Masala Recipe. This recipe gets used in most dishes daily. Whether it's lentils (Amti), 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.
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 decided to either make it or stop moaning on about the 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.
What Do You Need To Make Goda Masala?
- Unsweetened Shredded Coconut
- cumin seeds
- Sesame Seeds
- Poppy Seeds (omit if you can't find)
- Whole Cloves
- Dried Red Chilis
- Cardamom Seeds
How To Make Goda Masala
- 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
The picture below shows how browned you want your coconut and other spices. If in doubt under-cook -- but do not burn.
LOOKING FOR A GOOD PLACE TO USE THIS SPICE MIX? TRY OUT MY MAHARASHTRIAN MASALÉ BHAT RECIPE!
WANT TO MAKE MORE HOMEMADE SPICE BLENDS?
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
If you love the way this Goda Masala recipe turned out, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
- 2 teaspoons (2 teaspoons) Oil
- 1 tablespoon (1 tablespoon) Unsweetened Shredded Coconut
- 1 tablespoon (1 tablespoon) cumin seeds
- 1 teaspoon (1 teaspoon) Sesame Seeds
- 1 teaspoon (1 teaspoon) Poppy Seeds, (omit if you can't find)
- 3 (3 ) Whole Cloves
- 1 stick (1 stick) Cinnamon
- 1 (1 ) Dried Red Chilis
- 1/4 teaspoon (0.25 teaspoon) Cardamom Seeds
- 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.