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Goda Masala
This recipe uses the standard measuring cups and spoons
Course
Masala
Cuisine
Maharashtrian
Keyword
Goda, masala, Copra, coriander seeds, kada masala, cloves, cinnamon, star anise, cardamom
Cook Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
160
grams
Author
Rama G
Ingredients
1
cup
coriander seeds
1/4
cup
Copra (Dry Coconut)
5
bay leaves
2
big cardamoms
2
tbsp
sesame seeds
2
tbsp
Dhagad phool (Stone flower / Kal paasi)
2
tsp
Poppy seeds (Khus Khus)
1
tsp
small cardamoms
2
tsp
jeera
1
tsp
pepper
1
tsp
cloves
3
cinnamon sticks (1" size)
2 to 3
Star anise (Chakri phool, Annachi mokku)
3 to 4
Dry red chillies
1
tsp
Asafoetida
Instructions
Roast Coriander, Dry coconut, Sesame seeds and Poppy seeds separately till they five out nice aroma.
You can opt to roast other masalas (except dry red chillies and asafoetida) together because they are in very small quantities.
Finally roast the chillies and asafoetida.
Let the masalas cool and powder in a blender.
Store in airtight bottle in refrigerator.
Notes
If you dont have access to some rare masalas like kalpaasi, star anise, etc, you may omit them as long as you make very small quantities.
Do not over roast the masalas.
You can use desiccated coconut if you do not have access to copra.