Raita Mixed Masala Powder/Homemade Raita Masala Powder
To prepare Raita Masala, all the ingredients such as Cumin Seeds, Fennel Seeds, Black Pepper Seeds and Asafoetida are roasted in a tawa, It is allowed to cool down and then grinded to make a smooth powder. Then the other masala powder such as Red Chilli Powder, Salt and Dry Mint is added and mixed to prepare Raita Masala Powder.
Servings 4 servings
Calories
Ingredients
- 2 teaspoon Cumin Seeds (Jeera)
- 2 teaspoon Black Pepper Seeds (Kali Mirch)
- 2 teaspoon Fennel Seeds (Saunf) (Optional)
- 2-3 piece Red Chilli (Whole)
- 1/2 teaspoon Asafoetida (Hing)
- 1/2 teaspoon Black Salt
Instructions
- Take all the ingredients such as Cumin Seeds, Fennel Seeds, Black Pepper, Hing, Red Chilli Powder, Black Salt and Mint Leaves at one place in a plate.
- Heat pan over medium or low heat.
- Take the ingredients such as Cumin Seeds, Fennel Seeds, Black Pepper and Hing. Roast all the ingredients.
- Roast the ingredients till it changes its colour to light golden brown.
- As the colour changes to light golden brown, switch off the stove and allow it to cool down.
- When the roasted ingredients cools down completely, put them in the mixer grinder jar.
- Add Black Salt to the roasted ingredients in the mixer grinder.
- Grind it into smooth powder. Open the lid to see whether it is grinded smoothly or not. If not, grind it again.
- Take the powder out of the jar and keep it in a bowl.
- Raita Masala is ready to be used in any type of Raita.
Notes
1. The spices should be allowed to cool down completely before it is grinded to prepare the masala powder.
2. Roast the spices in low heat so that it gets roasted properly or else it can burn and change the taste of the Raita.
3. You can also add Mint Leaves powder to the powder for enhanced taste. If you are using Mint Leaves, the colour of the masala powder will turn green.
4. Red Chilli Powder can be used in place of whole Chilli. You can also add Aamchur Powder to get some tanginess in the taste.
5. Store the Masala Powder in an air tight container in cool and dry place so that it is free from moisture.
6. If required you can add white salt along with black salt. Also if the taste of salt is somewhat less, you can add it later on.