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[Based on 1 users]
Author anubond101 Yield No Value
Published Aug 27, 2012 Cooking Time 25 Minutes
Recipe Type Others Preparation Time 10 Minutes
Ingredient Spices Standing Time 25 Minutes
Description: This particular black masala is very typical and used in most of the recipes that originate from the state of Maharashtra. Goda masala is prepared with an array of aromatic masalas, roasted chili powder, asafetida (hing), coriander, cumin, sesame seeds, poppy seeds and turmeric perfectly blended together and grounded.


Ingredient Name Quantity Unit
Green Cardamom 5-6 Numbers
Fenugreek Seeds (optional) 1/4 Teaspoons
Whole Red Chillies (optional) 2-3 Numbers
Black Cardamom 2 Numbers
Javitri 2 Numbers
Grated Coconut 1/4 Cup
Sesame Seeds 1/3 Cup
Dagad Phool (lichen) 2 Tablespoons
Bay Leaves 4-5 Piece
Poppy Seeds 3 Tablespoons
Coriander Seeds 1 Cup
Cloves 1 Teaspoons
Fennel Seeds 1 Teaspoons
Cumin Seeds 1 Teaspoons
Hing (asafoetida) 1/4 Teaspoons


  1. In a pan, firstly dry roast the coriander seeds in a low flame until it turns brown in colour. Then add poppy seeds, bay leaves, dagad phool (lichen), sesame seeds, and grated coconut.
  2.  Roast all the ingredients together till they turn dark in colour. Make sure to keep stirring to avoid burnt spices. Once roasted, shift them into a plate and keep aside.
  3.  In the pan, dry the javitri, black cardamom, cinnamon stick, black pepper, whole red chilli (optional), fenugreek seeds (optional), green cardamom, cloves, fennel seeds, cumin seeds and rock Hing. Roast until brown and mix to the above spices. Once the roasted spices cool down, blend them in the mixie to make a powder. 
  4. Store in airtight container.

Recipe Tips

It has a unique flavour and a spoon full of masala adds extra delicacy to the whole dish.
Posted Aug 27, 2012

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