Masala Bath is a traditional South Indian rice preparation that brings together the warmth of freshly roasted spices and the comfort of a one pot meal. It is popular in Karnataka and Maharashtra, where families enjoy it with a side of raita or plain yogurt.
What makes this dish special is the goda masala, a spice blend you prepare yourself by roasting and grinding whole spices like coriander seeds, sesame seeds, and copra. The whole process takes a bit of time, but the aroma that fills your kitchen is worth every minute. Once you have the masala ready, the rest comes together quickly. You just season the rice, add peas and water, then let everything cook until tender. The final squeeze of lemon juice brightens the flavors beautifully.
About the Recipe
This recipe is worth making because it teaches you how to create a complex, layered flavor from scratch. Instead of reaching for store bought spice mixes, you roast whole spices in a kadai until they release their oils and turn golden. That step alone changes the final taste completely. The goda masala has sesame seeds, copra, coriander, and cumin, along with warm notes from cinnamon and cloves.
After you grind them into a fine powder, you fry the rice with the masala so every grain gets coated. The peas add little pops of sweetness, and the lemon juice at the end cuts through the richness. It is hearty enough to stand on its own but also pairs well with a simple raita or pickle.
Why you will love this recipe
This dish is deeply satisfying because it combines the comfort of rice with bold, aromatic spices. You get to roast and grind your own masala, which means you control the freshness and intensity of the flavor. The process is straightforward once you break it into steps. First you make the goda masala, then you fry the rice with the seasonings, and finally you let it cook with the peas.
I like how the rice stays fluffy and separate, not mushy, because you dry it on a cloth before frying. The ghee added at the end gives a subtle richness, and the lemon juice brightens everything just before serving. The garnish of fresh coconut and coriander leaves adds a nice textural contrast.
Masala Bath
Cooking Tips
Make sure to dry the rice on a cloth after washing so it does not turn sticky when you fry it. Roast each spice separately for the goda masala because they all have different roasting times. Keep the heat on medium so the spices do not burn and turn bitter. When you fry the rice with the masala, stir gently to avoid breaking the grains.
Use a rice cooker if you have one, as it cooks the rice evenly without needing constant attention. Add the lemon juice only after cooking, not before, so the rice does not become sour or mushy during the cooking process.
Serving and Storing Suggestions
This recipe serves about four people and takes around 45 minutes from start to finish, including prep time. Serve Masala Bath warm with a side of cucumber raita, plain yogurt, or spicy pickle. It also pairs nicely with papad for a bit of crunch. Store leftovers in an airtight container in the refrigerator for up to two days.
Reheat gently in a microwave or on the stovetop with a splash of water to loosen the grains. The flavor actually deepens a little after a few hours, making leftovers quite tasty.
Similar Recipes
- Bisi Bele Bath
- Pulao
- Lemon Rice
- Ven Pongal
- Tamarind Rice
Nutrient Benefits
Rice provides energy through carbohydrates, while peas add plant based protein and fiber. The sesame seeds in the goda masala offer calcium and healthy fats, and copra contributes medium chain fatty acids. Turmeric powder has anti inflammatory properties, and the fresh lemon juice at the end adds vitamin C. The garnish of fresh coconut provides additional healthy fats and a touch of natural sweetness. This dish is filling and balanced, especially when paired with yogurt or raita for extra protein and probiotics.
Masala Bath
Ingredients
- 1 1/2 cups Fine Rice - 1 1/2 cups
- 1 cup Peas - 1 cup shelled
- 3 tbsp Refined Oil - 3 tblsp
- 1/4 tsp Turmeric Powder - 1/4 tsp
- 1 tbsp Ghee - 1 tblsp
- Juice of 1 Lemon
For Seasoning:
- 1/2 tsp Mustard Seeds - 1/2 tsp
- 1/2 tsp Cumin Seeds - 1/2 tsp
- Asafoetida (a pinch)
- 3 Green Chillies - 3 slit
- 2 sprigs Curry Leaves - 2 sprigs
- Salt to taste
For Goda Masala:
- 1/2 tbsp Sesame Seeds
- 2 tbsp Copra (grated)
- 1/2 tbsp Corinader Seeds
- 1/2 tsp Cumin Seeds
- 2 Cloves
- 1/2 inch Cinnamon
- 1 Bay Leaf
- Asafoetida (1 small piece)
For Garnish:
- 1 tbsp Coriander Leaves (chopped)
- 1 tbsp Fresh Coconut (grated)
Instructions
- Dry roast sesame seeds and copra gratings, each separate, remove from kadai.
- Add 2 tsp oil to kadai, fry the rest one at a time separately, remove each when done.
- Mix all together, cool and powder.
- Wash rice, leave on cloth to dry.
- After frying masalas, add rest of the oil to kadai, add seasonings.
- When done, add rice, turmeric powder, goda masala and continue to fry for a couple of minutes more. Add the peas also.
- Add 3 1/2 cups of water, salt and cook till done, preferably in a rice cooker.
- Add ghee, mix and leave till serving time.
- To serve, transfer rice on to a plate, sprinkle lemon juice and mix.
- Garnish with grated coconut and chopped coriander leaves.
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Frequently Asked Questions
Can I use store bought goda masala instead of making it at home?
Yes, you can use ready made goda masala if you are short on time. Use about two tablespoons of the store bought version and adjust to taste.
What can I substitute for copra if I cannot find it?
You can use unsweetened desiccated coconut or freshly grated coconut instead. Dry roast it until it turns golden and smells nutty.
Can I add other vegetables to this dish?
Without a doubt. Carrots, beans, or potatoes work well. Chop them small so they cook at the same rate as the peas.
How do I know when the goda masala is roasted enough?
The spices should turn a shade darker and release a strong, toasted aroma. If they start to smell burnt or turn black, they have gone too far.
Can I make this recipe without a rice cooker?
Yes, you can cook it in a heavy bottomed pot on the stovetop. Bring the water to a boil, then lower the heat to a simmer, cover, and cook until the rice is tender and the water is absorbed.
