20 Nov All purpose masala
Here is a perfect all purpose masala powder recipe that is flavourful and multi-purpose .
As it is fragrant, nutty, slightly spicy, and great for daliya, upma, rice, idli, dosa, sabzi, or even mixing into curd.
Ingredients
1 cup peanuts
1 cup roasted gram (dalia / hurigadale / chutney dal)
½ cup sesame seeds (white)
¼ cup jeera (cumin seeds)
½ cup dry coconut (kopra), grated
10 dry red chillies
1 tsp Kashmiri chilli powder
Salt to taste
COOK TIME
30 minutes
CALORIES
95 -110 kcal
PROTEIN
2.5 -3 gm
FIBER
1.5 -2 gm
CARBOHYDRATES
5-6 gm
values calculated for 10 gm serving size
Instructions
1. Dry roast peanuts
Roast peanuts on medium flame until golden and crisp. Cool completely. (Remove skin if you prefer a smoother texture.)
2. Roast sesame seeds
Dry roast sesame seeds until they start popping slightly. Keep aside.
3. Roast jeera
Dry roast cumin seeds lightly for 30–40 seconds until aromatic.
4. Roast dry coconut
Dry roast the grated coconut on low flame until pale golden. Keep the flame low to avoid burning.
5. Roast the red chillies
Add a few drops of oil (optional). Roast dry red chillies until crisp.
6. Pause
Cool everything completely to avoid moisture and lumping.
7. Blend
Add roasted peanuts, roasted gram, sesame seeds, cumin, coconut, red chillies, Kashmiri chilli powder, and salt to a mixie jar.
Pulse 2–3 times until you get a coarse powder. Do not grind continuously — peanuts and coconut can release oil.
8. Store
Store in an airtight container.Stays fresh 2–3 weeks at room temperature.
Notes
How to Use This Masala
Add 1–2 tbsp to vegetable daliya for rich, nutty flavour
Mix with hot rice + ghee
Sprinkle on upma, poha, khichdi
Use as chutney for idli, dosa
Add to sabzi for extra taste
Mix with curd → instant chutney
Key Benefits
High in healthy fats (good for heart & energy)
Rich in calcium (sesame seeds)
Good protein boost Aids digestion (jeera + red chillies)
Very nutrient-dense and filling
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