I still remember we would all be sitting in a row for the food to be served to us. It would usually begin with salt, pickle, chutney, salad first ( I would skip the poori bhaji) and then with varan, rice, ghee followed by masala bhat and mattha (spiced buttermilk or chaas). We would wait till everything was served to us. Now here I would get confused what to have the masale bhat with…. Have it plain or with varan or mattha? silly I know, but after finishing the varan with rice, there would always be some varan left. To be honest, I loved masale bhat both with varan and mattha. the varan as well as the buttermilk would tone down the heat & spice of the masala bhat and was good enough for a tween like me. I still cannot forget when during a college social work visit to an NGO, we were served masale bhat by the women, who were part of the NGO, during a function. Now that masala bhaat was one of its kind. I wish I had asked the recipe then. The taste of that masale bhaat still lingers and I have not been able to make it like that one.
How is masala bhat made
Apart from mattha (spiced buttermilk), it can also be served with raita or yogurt . I just love it plain and usually accompany it with some roasted papads and khamang kakdi (a tempered and mild cucumber salad with fresh grated coconut).
How to make Masale Bhat
- Heat oil in a pot. Add 1 bay leaf and 1 teaspoon mustard seeds. Crackle the mustard seeds.
- Add the chopped or diced veggies and saute for 3 to 4 minutes. Here I have used the following veggies:
1 cup chopped cauliflower1 small carrot2 small brinjals (aubergines or baingan)1 small to medium capsicum (green bell pepper1 small potato (optional)
You can add your choice of veggies. Apart from the above veggies, sometimes I also add ivy gourd. 3. Add 3 to 4 teaspoon goda masala, ½ teaspoon Kashmiri red chili powder and 1 pinch asafoetida (hing). Stir and saute for a minute. 4. Add 1 cup rice which has been previously soaked for 30 mins and then drained. Saute for a minute. 5. Pour hot water and stir well. Season with salt according to taste. 6. Cover the pot and simmer on a low heat till the rice grains are cooked well. 7. Meanwhile dry roast 15 to 20 cashews in a pan till they get golden. We will be adding these roasted cashews for the garnish. 8. Add about 1 teaspoon of ghee on top once the rice is done. 9. While serving, garnish masale bhat with freshly grated coconut, roasted cashews and chopped coriander leaves. Few more rice recipes for you!
Vangi bathCarrot riceMethi ricePudina riceCapsicum rice
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Masale Bhat post from the blog archives first published in May 2014 has been updated and republished on December 2022.
title: “Masale Bhat Maharashtrian Masala Bhat " ShowToc: true date: “2024-09-24” author: “Joseph Angeles”
I still remember we would all be sitting in a row for the food to be served to us. It would usually begin with salt, pickle, chutney, salad first ( I would skip the poori bhaji) and then with varan, rice, ghee followed by masala bhat and mattha (spiced buttermilk or chaas). We would wait till everything was served to us. Now here I would get confused what to have the masale bhat with…. Have it plain or with varan or mattha? silly I know, but after finishing the varan with rice, there would always be some varan left. To be honest, I loved masale bhat both with varan and mattha. the varan as well as the buttermilk would tone down the heat & spice of the masala bhat and was good enough for a tween like me. I still cannot forget when during a college social work visit to an NGO, we were served masale bhat by the women, who were part of the NGO, during a function. Now that masala bhaat was one of its kind. I wish I had asked the recipe then. The taste of that masale bhaat still lingers and I have not been able to make it like that one.
How is masala bhat made
Apart from mattha (spiced buttermilk), it can also be served with raita or yogurt . I just love it plain and usually accompany it with some roasted papads and khamang kakdi (a tempered and mild cucumber salad with fresh grated coconut).
How to make Masale Bhat
- Heat oil in a pot. Add 1 bay leaf and 1 teaspoon mustard seeds. Crackle the mustard seeds.
- Add the chopped or diced veggies and saute for 3 to 4 minutes. Here I have used the following veggies:
1 cup chopped cauliflower1 small carrot2 small brinjals (aubergines or baingan)1 small to medium capsicum (green bell pepper1 small potato (optional)
You can add your choice of veggies. Apart from the above veggies, sometimes I also add ivy gourd. 3. Add 3 to 4 teaspoon goda masala, ½ teaspoon Kashmiri red chili powder and 1 pinch asafoetida (hing). Stir and saute for a minute. 4. Add 1 cup rice which has been previously soaked for 30 mins and then drained. Saute for a minute. 5. Pour hot water and stir well. Season with salt according to taste. 6. Cover the pot and simmer on a low heat till the rice grains are cooked well. 7. Meanwhile dry roast 15 to 20 cashews in a pan till they get golden. We will be adding these roasted cashews for the garnish. 8. Add about 1 teaspoon of ghee on top once the rice is done. 9. While serving, garnish masale bhat with freshly grated coconut, roasted cashews and chopped coriander leaves. Few more rice recipes for you!
Vangi bathCarrot riceMethi ricePudina riceCapsicum rice
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Masale Bhat post from the blog archives first published in May 2014 has been updated and republished on December 2022.
