masale bhat recipe, how to make masale bhat | masala bhat recipe

masale bhat recipe with step by step photos – masala bhat or masala bhaat is spiced rice and veggie one pot meal, that i would always have at maharashtrian weddings. this was one of my favorite dish at the weddings and i have really some good memories with this particular spicy rice dish.

masale bhat recipe

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 masale bhaat 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

  1. this one pot rice recipe is more like a pulao in texture but not in taste and aroma. the spices used in a masale bhat is a special blend called goda masala. now this masala gives a unique flavor and aroma to any dish that it is added in…. and so is the case with this masale bhaat.
    i will not ask you to substitute garam masala in this recipe. that would completely destroy the authenticity of this traditional recipe. i always make a batch of goda masala at home and i will be adding the recipe soon. for now in the notes section of the recipe details below, i have mentioned a recipe to make a small batch of goda masala. just add about 3 to 4 tsp of this goda masala to the rice. the rest you can keep in the fridge and use whenever required.
  2. while making masale bhat, i stick to veggies like cauliflower, brinjals, capsicum, carrots, ivy gourds and potatoes. however, you add your own choice of veggies. the recipe is easy to prepare. the same recipe can be used to make vangi bhaat (with brinjals) and tondli bhat (with ivy gourds).
  3. for the rice, you can use any long grained rice like basmati rice or regular rice. I usually make this masala bhat recipe with ambemohar rice (local and indigenous variety of short grained rice having an aroma of mango blossoms) or sona masuri. you can also use kolam rice. this recipe is also a no onion and no garlic recipe. this masale bhat recipe is a toned down version and not very spicy.

apart from mattha (spiced buttermilk), masale bhat 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).

few more rice recipes for you!

masale bhat recipe

4.41 from 10 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:35 mins
Total Time:1 hr 5 mins
Course:main course
Servings (change the number to scale):3 to 4
masale bhaat recipe
masale bhaat recipe - spicy and aromatic one pot traditional rice recipe with veggies from the maharashtrian cuisine.

INGREDIENTS FOR masale bhat recipe

(1 CUP = 250 ML)

main ingredients for masale bhat

  • 1 cup regular rice or long grained rice
  • 1 cup chopped cauliflower (gobi)
  • 1 small carrot (gajar)
  • 2 small brinjals (aubergines or baingan)
  • 1 small to medium capsicum (green bell pepper or shimla mirch)
  • 1 small potato (optional)
  • 1 small to medium tomato or 2 tablespoon yogurt (curd or dahi)
  • 1 tej patta (indian bay leaf) Or 7 to 8 curry leaves (kadi patta)
  • 3 to 4 teaspoon goda masala (kala masala) - (recipe for a small batch given in the notes section)
  • ½ teaspoon kashmiri red chili powder
  • 1 teaspoon mustard seeds (rai)
  • 1 pinch asafoetida (hing)
  • 2.5 cups water or as required
  • 2 tablespoon oil
  • salt as required

for garnishing masale bhat

  • 1 tablespoon grated coconut
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • 15-20 cashews (kaju)
  • 1 teaspoon ghee

HOW TO MAKE masale bhat recipe

  • rinse and soak the rice for 30 minutes in enough water.
  • rinse and chop all the veggies.

making masale bhat

  • heat oil in pan. add the mustard seeds and bay leaf or curry leaves.
  • let the mustard seeds crackle.
  • then add the all the chopped veggies - carrots, cauliflower, capsicum, aubergines and tomatoes or yogurt.
  • saute the veggies for 3 to 4 minutes stirring often.
  • meanwhile heat 2.5 cups water and bring it to a boil.
  • add the red chili powder, goda masala, asafoetida to the sauted veggies.
  • stir and saute for a minute.
  • then add the rice and saute for a minute.
  • add the hot water and stir well.
  • season with salt. check the taste of the water. if required add more salt.
  • cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.
  • do check once or twice when the rice is cooking, by opening the lid.
  • if the water looks less and the rice uncooked, add some more hot water and continue cooking the rice. stir gently with a fork.
  • while the rice is cooking, roast the cashews till golden in a pan.
  • once the rice is cooked, let the rice stand for 5 minutes in the pan.
  • then sprinkle ghee on top of the masale bhat.

serving masale bhat

  • when serving masale bhaat garnish with coconut, cashews and chopped coriander leaves.
  • you can also sprinkle a few dots of ghee on the served rice instead of adding it in the pan.
  • serve the masale bhat hot accompanied with yogurt, buttermilk, raita or a side maharashtrian vegetable dish or khamang kakdi.


for the goda masala
- 1.5 tbsp unsweetened desiccated coconut
- 1.5 tbsp white sesame seeds
- 1 or 2 dry red chilies or byadagi red chilies
- 1 small piece of stone flower/dagad phool (skip if you don't have)
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small indian bay leaf/tej patta
- 1/2 tsp caraway seeds/shah jeera
- 3 to 4 black peppercorns
- a pinch of asafoetida
1. first dry roast all the spices except sesame seeds and desiccated coconut in a pan till they become aromatic.
2. push them towards the sides of the pan. then add the sesame seeds and coconut. mix everything together and roast till the coconut becomes golden.
let this mixture cool and then grind everything in a dry grinder or coffee grinder to a fine powder.
3. store in a small jar and keep in the refrigerator.
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how to make masale bhat

1. heat oil in a pot. add the bay leaf and mustard seeds. crackle the mustard seeds.

preparing masala bhaat

2. add the chopped or diced veggies and saute for 3 to 4 mins.

add veggies for making masala bhat

3. add the goda masala, red chilli powder and asafoetida. stir and saute for a minute.

add spices for making masala bhaat recipe

4. add rice which has been previously soaked for 30 mins and then drained. saute for a minute.

add soaked rice for masala bhaat recipe

5. pour hot water and stir well. season with salt.

now add water - preparing masala bhaat recipe

6. cover the pot and simmer on a low flame till the rice grains are cooked well.

slow cook masala bhaat recipe

serving masale bhat

7. meanwhile dry roast cashews in a pan till they get golden. we will be adding these roasted cashews for the garnish.

dry roast cashews for making masala bhaat recipe

8. add about a tsp of ghee on top once the rice is done.

cooked masala bhath recipe

9. while serving, masale bhat garnish with fresh grated coconut, roasted cashews and chopped coriander leaves.

masala bhat



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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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29 comments/reviews

  1. Fabulous recipe, love the fragrant and spicy taste. My daughter loves the masala bhat. Your recipes are amazing.5 stars

  2. Hi Dassana,
    I’ve tried many of your recipes, they are simple to follow yet so delicious! Thank you so much for creating this blog.
    Best,5 stars

  3. Awesome aroma, awesome food. Thanx for the recipe!! I used Basmati rice, everyone in my loved it.5 stars

  4. Hello sir i learned how to prepare tasty masala bhaat. Its easily learn by everyone. Even i learned many more recipes from you thank you so much. Actually i want to learn how to prepare puliogare even searched in this site but i didnt find. Could you please share puliogare recipes so that i can learn and prepare.4 stars

  5. masale bath is very tasy one. like that please give information about how to prepare puliyogare powder4 stars

  6. Thank you Dassana for this recipe. Tried it today. Turned out yum! I also made khamang kakdi along with it. Loved it too 🙂
    Thanks you many of your recipies I have earned a reputation of an awesome cook in my family 🙂

    Thanks again!5 stars

  7. I was looking for some recipes without onion and garlic. Upon searching i found this recipe. It seems to be very tasty one with a detailed presentation. Will definitely give it a try. Thank you so much for the recipe as well as for the pictures and the goda masala recipe.Will love to have some vegetable recipes wihout onion and garlic. Thanks again.5 stars

  8. I feel that the “vangi bhat of karnata is slightly different from this bhat. I feel that the masala that goes into vanghi bhat has a slightly different aroma and taste. This is my feeling. Open to stand corrected. Thanks for this masala bhat as good as the vangi bhat.

    • rightly said. the vangi bhat of karnataka is different as the masala added is different from this one. both maharashtra and karnataka have some recipes in common and vangi bhat is one of them. this version of masala bhat is the maharashtrian version and makes use of goda masala or kala masala. these are different spice blends than the vangi bath masala powder, which is added to vangi bath. goda masala is not used in karnataka cuisine.

  9. Awesome pics and recipe ! I always wondered why you didn’t have a masale bhaat recipe on your website. Glad to see it today !

  10. seems like i should stay in mumbai for a year to know the tradition and food. you have very very nice unique collection of mumbai food .. please do write a book 🙂 I suggest it will be a hit 😀

    • aparna, if you get an opportunity, don’t miss living in mumbai. you will be exposed to many food cultures and traditions. no plans to write any book for now.