Gojju Avalakki Recipe

Gojju Avalakki Recipe

Gojju Avalakki Recipe
Gojju Avalakki Recipe

"Gojju Avalakki Recipe also popularly known as Huli Avalakki is a Karnataka vegetarian breakfast dish this is prepared with thick poha.Avalakki (Poha) is a favourite ingredient in every Kannadiga household and Gojju Avalakki has a special place. Relish this easy to make and yet so very flavourful Gojju Avalakki for breakfast or even as a snack.Serve Gojju Avalakki with Hot Masala Chai for a delicious breakfast. Pressed Rice can be prepared in many ways. Being a wife of a chemist, I thought of naming the 'other' ways of making them as isotopic preparations."

Yields5 gojju,avalakki

  1. Grind the beaten rice or poha coarsely like semolina. Wash the ground beaten rice and drain completely. Keep aside.

  2. Heat a stainless steel vessel, add 2 cups of water, grated jaggery, tamarind paste, rasam powder and salt to taste. Bring to a boil and simmer till the jaggery is completely dissolved, approx 3-4 mts. Turn off flame and allow to cool a bit, approx 7-8 mts.

  3. Sprinkle 1 1/2 cups of the prepared tamarind water over the wet poha, a little at at time and toss the contents such that its mixed thoroughly with the coarsely ground beaten rice. Sprinkle the remaining tamarind water such that the beaten rice is well coated with it. It should appear like a crumbled mixture.

  4. Place lid over the beaten rice mixture and allow it to sit for 15 mts. After 15 mts, if you feel that the mixture is too dry, add the remaining tamarind water and toss the contents and allow to sit for another 15 mts.

  5. Heat oil in a small pan and once it is hot, add the mustard seeds and allow them to splutter. Add the urad dal and allow it to turn red. Add asafoetida, turmeric powder, roasted peanuts and curry leaves and saute for few seconds.

  6. Crumble the beaten rice mixture into the tempering and mix thoroughly. Place lid and cook for 4-5 mts. Add the black pepper and sesame seeds powder, adjust salt and add more jaggery if required. Mix well, Turn off flame.

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