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Goda Masala is a unique blend of spices to give an authentic taste to Maharashtrian dishes. It is sweet yet spicy and gives a unique flavor to various curries as well as dals.
This versatile spice blend serves as a classic foundation for countless Maharashtrian dishes, such as Misal Pav, Flower Batata Rassa Bhaji, and Masale Bhat.
In Maharashtra, every family has its unique goda masala recipe with different spice proportions.
However, its magic isn’t limited to regional delicacies; it can lend its remarkable flavors to a wide array of curries, stews, and even rice preparations. With Goda Masala in your kitchen, every meal becomes a culinary masterpiece.
When it comes to spice mixes, I believe, making your own homemade masalas is way more powerful than the ones you buy from stores because the whole spices keep more of their essential oils. Once you try making them yourself, you’ll notice and taste the difference.
But… yes! I get it!
Life can get really busy with work, taking care of kids, family, and guests. It’s not always easy to find time to make masalas at home. In such cases, store-bought varieties are a convenient and healthier option compared to eating outside.
If you prefer buying, I trust this company to have the best Goda Masala available.
But hey, if you’re still determined to make your own masala, I’ve got a perfect recipe for you today.
Ingredients
For dry roasting:
desiccated coconut (unsweetened) and sesame seeds.
Roasting with oil:
oil, bay leaves, rock flower, coriander seeds, cumin seeds, caraway seeds, dry red chilies (preferably byadgi or Kashmiri), cinnamon sticks, black peppercorns, cloves, star anise, black cardamoms, green cardamoms, cobra’s saffron, niger seeds (or fennel seeds), and mace.
Grinding the masala:
salt, asafoetida, and turmeric powder.
Instructions
To create your homemade goda masala, begin by roasting ingredients to ensure they’re perfectly toasted without burning.
Dry roasting:
- Start by dry roasting the desiccated coconut over low heat until it transforms into a beautiful golden brown hue. Swiftly transfer the roasted coconut to a plate to halt the roasting process.
- Following this, dry roast the sesame seeds until they start popping release a nutty aroma. Transfer them to the same plate as the coconut to cool.
Roasting with oil:
- Now, add a couple of drops of oil to the pan and roast the dagad phool (stone flower) until it releases its sweet aroma. Remove it from the pan and set it aside.
- Continue by adding another drop or two of oil and roasting the bay leaves until they deepen in color. Once done, place them on the same plate as the other roasted spices. You may proceed similarly with the cinnamon sticks, using a few drops of oil until they also release their sweet fragrance, then set them aside.
- Continue roasting the remaining spices – coriander seeds, cumin seeds, caraway seeds, star anise, black peppercorns, cloves, green cardamom, black cardamom, cobra’s saffron (if using), and niger seeds (if using) – individually. At every step, please remember to transfer each roasted spice to the plate with the others.
- Now roast the dry red chilies with a bit more oil, around 2-3 tablespoons. Please be careful, as red chilies can burn quickly, potentially altering the taste of the masala. Over-roasting the red chilies could potentially irritate your nasal passages, so it’s crucial to roast them only for a brief period to avoid this discomfort. Transfer the chilies to the plate with the other spices after roasting.
- Allow all these spices to cool completely before proceeding.
Grinding:
- Once cooled, transfer them to a grinder jar along with salt, asafoetida, and turmeric powder. Grind the spices in pulsing mode, ensuring even grinding. Periodically scrape down the sides of the grinder to ensure all ingredients are ground uniformly.
- Once finely ground, transfer the goda masala to an airtight container for storage.
Tips and Tricks
- Please make sure you use low heat when roasting ingredients to prevent burning.
- Grind the spices in pulses rather than continuously to achieve a coarse texture. This allows for better control over the grinding process and ensures even grinding.
- Adjust the quantities of spices according to your taste preferences. You can also experiment with adding or omitting certain spices to tailor the masala to your liking.
- Homemade goda masala can be stored in an airtight container in a cool, dark place for up to 6 months to maintain its freshness and flavor. However, it’s best to use it within 3-4 months for optimal taste.
- Don’t forget to label your homemade goda masala with the date of preparation for reference. This helps you keep track of its freshness and ensures you use it within a reasonable time frame.
FAQs
Q: Can I use pre-ground spices instead of whole spices for making goda masala?
A: While it’s technically possible to use pre-ground spices, it’s recommended to use whole spices for better flavor and aroma. Whole spices retain their freshness and potency longer than pre-ground ones, resulting in a more flavorful masala.
Q: What dishes can I use goda masala in?
Goda masala is a versatile spice blend used in various Maharashtrian dishes such as masale bhaat, vangi bhaat, usal, and bharli vangi. It can also be used to flavor gravies, stews, soups, and lentil dishes, adding a rich and aromatic taste.
Q: Can I omit any spices from the recipe if I don’t have them?
A: While it’s best to include all the spices listed in the recipe for authentic flavor, you can omit certain spices if you don’t have them on hand. However, keep in mind that omitting spices may alter the overall taste of the goda masala, so adjust other seasonings accordingly.
Goda Masala Recipe
Ingredients
For dry roasting:
- 1 cup Dessicated coconut unsweetened
- 1.5 cup sesame seeds til
For roasting in oil:
- 2 tbsp oil
- 4-5 bay leaves tej patta
- 4 tbsp rock flower dagad phool or stone flower
- 1.5 cup coriander seeds sabut dhaniya
- 2 tbsp cumin seeds jeera
- 1 tbsp caraway seeds shahi jeera
- 30 dry red chillies use byadgi/bedgi or kashmiri red chillies
- 5 inch cinnamon stick or 3 of 2" sticks
- 1 tsp black pepppercorns kali miri
- 3 tsp cloves laung or lavang
- 3-4 star anise chakra phool
- 4 black cardamoms mothi velchi
- 3-4 green cardamoms velchi or veldoda
- 1 tsp cobra's saffron nagkesar
- 3 tsp niger seeds or fennel seeds
- 5-6 mace
While grinding
- 1 tsp salt
- 1 tsp asafoetida hing
- 2 tsp turmeric powder
Instructions
- All the ingredients are roasted separately as every spice needs different time to roast and prevent burning
Dry roasting:
- To make it one pan, start with dry roasting the coconut on low heat until it turns golden brown. Take it out on the plate immidiately as it will stop the roasting process.
- Next, dry roast seasame seeds, till they pop arount and give out a nutty aroma. take it out on the same plate with coconut.
Roasting in Oil:
- Next, add 2 drops of oil and roast dagad phool till it releases aroma. Remove from pan.
- Add another drop or 2 of oil and roast bay leaves untill they becaome darker in color. take it out on the same plate.
- Next roast ciannamon sticks with 2 drops of oil till they release a sweet aroma and take it out on the same plate.
- Similarly roast coriander seeds, cumin seeds, caraway seeds, star anise, black peppercorn, cloves, green cardamom, black cardamom, cobra’s saffron(optional), niger seeds(optional) separately and take it out on the same plate.
- At the end roast red chillies with 2-3 tbsp oil. Please be careful as the chillies burn fast and that can change the taste of the masala.
- Let the spices to cool down completely before grinding.
Grinding:
- Once cooled add all the spices to a grinder jar along with salt, hing and turmeric powder. Grind it in pulsing mode.
- Scrape the sides of the grinder in between to ensure even grinding.
- Once ground, store it in an air tight container. Your homemade Goda masala is now ready to be enjoyed.
Notes
- Please make sure you use low heat when roasting ingredients to prevent burning.
- Grind the spices in pulses rather than continuously to achieve a coarse texture. This allows for better control over the grinding process and ensures even grinding.
- Adjust the quantities of spices according to your taste preferences. You can also experiment with adding or omitting certain spices to tailor the masala to your liking.
- Store the goda masala in an airtight container in a cool, dark place to maintain its freshness and flavor for a longer period.
- Don’t forget to label your homemade goda masala with the date of preparation for reference. This helps you keep track of its freshness and ensures you use it within a reasonable time frame.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.