Gojjavalakki recipe with step by step photos | How to do Gojjavalakki | gojju avalakki recipe | Huli Avalakki Recipe
GOJJAVALAKKI is an authentic recipe from Karnataka .It’s basically a tasty tamarind based beaten rice or poha dish that one can enjoy for breakfast or as snack . It’s tangy , it’s spicy , coupled with the sweet taste of jaggery and spices like rasam powder,roasted sesame seeds, kopra and the crunchy peanuts makes it such a delicious dish .
Poha is one great lifesaver ingredient for mornings when you don’t have any dosa or idli batter in stock /whenever you have to fix something in a jiffy. At any given time, you can find poha stocked in my pantry as it can be flavoured many ways like Avalakki Pongal , Huli Avalakki , Avalakki Upkari etc and I love each of them. You can make an Instant gojjavalakki mix and take them to travel or use as and when required .
Gojjavallakki Video Recipe
About Gojjavalakki :
Gojjavalakki is basically , crushed beaten rice soaked in tamarind pulp,spiced with rasam powder,sweetened with jaggery and tempered with dal and groundnut.It’s slightly sweetish, tangy, spicy and crunchy at the same time. Just pair this with a bowl of yogurt and you will have complete and filling meal ready in minutes.
Sharing with you all my mom’s recipe that is big on flavors,I just love this…
I often make it whenever i have to cook in a hurry or i have to cook onion less (during festive times especially Janmashtami). In Karnataka, many temples offer it to us as prasadam. The ones made in the temple will have a divine taste 🙂
Gojjavalakki Recipe with step by step photos :
Transfer the thick poha into a mixer jar and coarsely powder .
Pulse 4-5 times only and make sure Poha doesn’t become fine powder , it should be like rava consistency
Wash pulsed poha and drain the extra water . Use a strainer so that all extra water drains out .
Transfer the washed coarse poha powder into a mixing bowl .
Add salt to taste , jaggery powder and rasam powder .Soak tamarind in water for 10-15 mins . Squeeze and add tamarind water .
Combine everything well. Add around 1 cup of water . Mix . At this stage , gojjavalakki should be little mushy , once thick poha absorbs water , the consistency shall be fine .
Let the gojjavalakki soak for 15-20 mins . More it soaks , better the taste .
Meanwhile , prepare a special masala . In a small kadai , dry roast sesame seeds . Let they splutter. Once they splutter , keep aside .
To the same pad add a tsp of Oil . Add a tsp of Urad dal , tsp of channa dal and pepper seeds . Saute 1-2 mins , let they get golden and crisp .
Allow the sauteed masala to cool . Add them to a mixer jar . Add roasted sesame seeds . Powder coarse and keep aside
Meanwhile prepare a tempering . Heat oil in a pan . Add mustrd , urad dal , channa dal and few groundnuts. Let they splutter . Add 1 broken chilli , few curry leaves , pinch of hing and little turmeric powder .
Pour the prepared tempering unto soaked gojjavalakki . Add coarsely powdered masala and grated kopra.
Combine everything well .
Tasty gojjavalakki is ready . Enjoy as such or serve with a cup of curd .
Few points to note while making Gojjavalakki :
- Poha must be thick type only to make gojjavalakki.
- Before making a coarse Poha powder, you can just make poha a bit crisp as it quickens the pulsing process. It can be made crisp either by keeping in Sun or dry roasting a bit in gas /oven.
- Do not make too fine Poha powder .
- After adding tamarind-rasam powder-salt-jaggery to the coarse poha mix,Taste it.The mixture should taste little strong,there should be a little extra of all ingredients, as poha is yet to absorb the spices.
- If you want you can omit ,dal-pepper-sesame powder .But i would recommend you to add it as it gives extra taste.
- Use ground nut oil for extra taste.
GOJJAVALAKKI / HULI AVALAKKI
- 250 grams Thick Poha / Beaten Rice / Avalakki, thick variety must
- 2 tsp Rasam Powder
- Small lemon size Tamarind, (soak in little warm water,squeeze and extract juice)
- 1-2 tbsp Jaggery
- Salt to taste
Spl magic masala
- 1 tsp Blackgram / Urad dal
- 1 tsp Bengal Gram/ Channa Dal
- 7 – 8 nos Pepper
- 1 – 2 tsp Black sesame / Til
- 1 tsp Mustard
- 1/2 tsp Blackgram / urad dal
- 1/2 tsp Bengal Gram / Channa Dal
- few Groundnut, as much as you like
- a pinch Asafoetida/ hing
- a pinch Turmeric
- few Curry Leaves
- Grated dry coconut / kopra, Garnish
- Coarsely powder the flattened rice in a blender for not more than 30 secs
- Take small amounts of beaten rice and coarsely powder it by pulsing in a mixer a couple of times, Make sure you don't powder it finely.It should be like the Rava consistency.
- Next,to the coarsely ground poha add tamarind paste,salt, rasam powder, jaggery. Add water and mix well.At this point the poha should be little watery
- Keep aside for 15-20 mins.The poha will soak up all the water and would have pluffed up.
- Meanwhile, roast by adding few drops of oil the chana dal,urad dal,pepper and sesame seeds till it gives out nice aroma.Cool ,powder and set aside.
- Prepare the tempering.Heat oil in a pan .When the oil is hot enough,add mustard seeds,peanuts,urad dal, channa dal,haldi,hing.When they splutter add curry leaves ,switch off and pour the tempering to poha.Add the dal-pepper-sesame powder to the seasoned poha and mix well.
- Add grated dry coconut, mix well.
- Serve as such or with curds. Personally, to suit my taste-buds I love to have this with thick curd because of its sweet-sour-spicy flavor.