masala bhat recipe in marathi cuisine is a popular maharashtrian recipe with the mixture of spices like goda masala and vegetables. It is generally served for breakfast or lunch and is often termed as tiffin box recipe or lunch box recipe.
This is such a simple rice dish, which doesn’t need much work. But the taste is so mouthwateringly good. The flavours and spices which go through this dish is perfect. I serve this spicy rice with homemade yogurt, which cooled off the spices in this. Try it for sure, you will love it..
What i love about this dish is that it’s so simple yet has made a prominent mark in maharashtrian weddings. It’s a must try if you ever get a chance to attend a maharashtrian wedding and this masala bhat is usually served with Aluchi Patal Bhaji (recipe for which is already on my website as well as on my channel), so even if you miss out on a wedding you should still be able to enjoy the full meal with both these recipes.
Do let me know what you think about it in the comment section.
Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)
Ingredients for Masala Bhat
|Tondli / Tindora / Ivy Gourd||½ cup|
|Kaju /Cashews||6 - 8|
|Haldi / Turmeric||½ tsp|
|Kashmiri Red Chilli||1 tsp|
|Dhania /Coriander seeds||1 tsp|
|Laung / Cloves||3|
|Cinnamon stick /Dalchini||1”|
|Chakra phool /Star anise||1|
|Shahi jeera/ Cumin seeds||¼ tsp|
|Tej patta /Bay leaves||3|
|Rai / mustard||½ tsp|
|Goda masala||2 tbsp|
|Fresh Dhania / Cilantro||¼ cup|
|Fresh Nariyal / Coconut||¼ cup|
|Salt||as per your to taste|
Prepping for Masala Bhat
- Slice the Vegetables and grate the coconut.
- rinse and soak the rice for half an hour, and then drain the water.
Method for making Masala Bhat
The beauty of this masala bhat is in making fresh masala minutes before making the rice.
And for that we need to dry roast the whole spices
1)so take a small pan and to that first add the coriander seeds then the star anise, the cinnamon stick, the cloves and the shahi jeera and stir it for just a minute or until the coriander seeds start changing the colour
2)And once they are roasted lets add them to a blender and make a coarse powder,
3)And now remove it in a bowl and keep it aside
4)Now in a big flat pan add about 2 tbsp of oil and once it hot add the mustard seeds which is rai and once they start popping add the hing and then the bay leaves and the curry leaves and the green chillies and give it a quick stir.
5)Now add the tondli and the baingan and give it a stir.
6)After that add the haldi which is turmeric and make sure that it’s nicely mixed in and cook for 2-3 minutes
7)After 2-3 minutes add the soaked and drained rice and gently stir it followed by the salt , kashmiri red chilli powder, freshly grinded garam masala and goda masala and then stir till all the masalas are nicely incorporated with all of the rice.
Make sure to stir it gently as the rice is soaked they can easily break
8)Once mixed let’s add 2 cups of hot water and the cashews and the fresh dhania and mix well and cook on a low flame for the next 8-10 minutes or until the rice is fully cooked make sure to cover with a lid
Don’t forget to check in intervals. If the water seems to be low and the rice is still uncooked then you can always add more hot water
9)After 10 minutes open the lid and remove it in a plate.
10)garnish with some fresh dhania and fresh coconut
tradinationaly in masala bhaat you just add 1 vegetable but i like the combination of tondli and baingan so i added two, its your kitchen your choice if you wish you can add more veggies or less.
Also do add ghee which is clarified butter right before serving.