Maharashtrian Masala bhat | How to make Maharashtrian Masala bhat

By Nandita Shyam  |  1st Apr 2016  |  
4.4 from 7 reviews Rate It!
  • Maharashtrian Masala bhat, How to make Maharashtrian Masala bhat
Maharashtrian Masala bhatby Nandita Shyam
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About Maharashtrian Masala bhat Recipe

Maharashtrian Masala bhat, a deliciously finger licking recipe to treat your family and friends. This recipe of Maharashtrian Masala bhat by Nandita Shyam will definitely help you in its preparation. The Maharashtrian Masala bhat can be prepared within 20 minutes. The time taken for cooking Maharashtrian Masala bhat is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Maharashtrian Masala bhat step by step. The detailed explanation makes Maharashtrian Masala bhat so simple and easy that even beginners can try it out. The recipe for Maharashtrian Masala bhat can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Maharashtrian Masala bhat from BetterButter.

Maharashtrian Masala bhat

Ingredients to make Maharashtrian Masala bhat

  • Basmati rice- 1 and 1/2 cup
  • carrot- 1 peeled And chopped into long pieces
  • Green beans- 7- 8 chopped into long pieces
  • peas- 1/3 cup
  • potato - 1
  • turmeric- 1/4 tsp
  • salt- to taste
  • mustard seeds- 1/2 tsp
  • curry leaves- a few
  • ghee( 2 tablespoon) or oil 1teaspoon
  • cashew nuts - 10 o 12
  • asafoetida - a pinch
  • For the spice mix:
  • Dry coconut (grated)-1/3 cup
  • cinnamon- 1 piece
  • cloves - 3
  • bay leaf- 1
  • cumin seeds- 2 teaspoon
  • coriander seeds- 3 tablespoon
  • sesame seeds- 1 teaspoon
  • Kashmiri red chillies - 4
  • Juice of half a lemon
  • 2 tablespoons of Grated fresh coconut and 2tbsp of coriander leaves to garnish

How to make Maharashtrian Masala bhat

  1. Wash the rice twice in water. Drain and set aside.
  2. For the spice mix, heat a thick bottomed pan and dry roast the spices and seeds and red chillies till brown and fragrant. Remove from heat and keep aside.
  3. In the same pan, add the grated dry coconut and warm slightly and take off the heat.
  4. In a blender jar, grind the roasted spices and seed mixture to a coarse powder first. Then add the toasted coconut and grind till the powder is fine and set aside.
  5. Heat 2 tablespoon of oil or ghee in a thick bottomed pan, when hot, add the mustard seeds. Once they crackle, add the curry leaves and asafoetida and fry for a few seconds, add the chopped vegetables and fry for 5-6 mins till tender.
  6. Add the salt,and turmeric and saute for 4-5 minutes more. Stir in the rice and the ground spice mix and saute for a minute more.
  7. Add 3 cups of water and cook covered till the rice is done and take off the heat.
  8. Heat a teaspoon of oil or ghee in a pan and fry the cashew nuts till brown. Take off the heat and add the fried cashew nuts to the masale bhat.
  9. Garnish with grated fresh coconut, coriander leaves and lime juice, mix well and serve hot with raita or yogurt dip of your choice.

Reviews for Maharashtrian Masala bhat (7)

Barsha Shukul5 months ago


debashri chatterji5 months ago

Loved it

Vijaya Vijaya10 months ago

Dry coconut means copra

mano sharmaa year ago


Ujwala Borade2 years ago


Kavita Ferwani2 years ago

khup chan

Geeta Kadur2 years ago