ಗೊಜ್ಜು ಅವಲಕ್ಕಿ/Gojju Avalakki

I am sharing one of the my favorite Avalakki’s. This type of avallakki is famous nearby bangalore and mysore haven’t heard anywhere in north kanara.This is also called Hulli avalakki. This is mom’s recipe, i  love any type of avallaki from vogarne, batata poha /allugadde avallaki  the list goes on…….

 

gojju_avalaki-1

 

All you need

Beaten rice/poha (thick/medium) – 1 cup

tamarind paste – 2 tsp

jaggery – 2 tsp

rasam powder – 1 tbsp

curry leaves – 1 sprig

groundnut – 10

coriander leaves – 1 tbsp

coconut grated – 1 tbsp

  • Powder poha to a coarse powder like rava

  • wash poha in water, add tamarind paste, jaggery, salt and rasam powder and mix

  • let it rest for 10 minutes

  • If the poha is dry sprinkle some water

  • Take a kadai, fry groundnuts in oil , mustard seeds, hing, curry leaves

  • Add poha fry for a minute until mixed well

  • Add grated coconut and coriander leaves and serve hot /cold

rasam powder

coriander seeds – 1 tbsp

jeera  – 1 tsp

pepper – 1/4 tsp

chillies – 4-5

fenugreek seeds – 1/4 tsp

hing – a pinch

dry roast the above and powder it

Advertisements

5 Comments Add yours

  1. Asha says:

    YUM!! Bayalli neer barta ide Roopa!:))

    Naanu aloogedde haki madteene.Dharwad kade Mosaravalakki anta madtaare,hunise huli badalu mosaru hakoodu.

    Tumba chennagide.Thanks for the recipe Roppa.Hugs,Great tribute to mom:)

    —– Asha hmm i just love this!! howdu navu mosaravalakki madthivi especially with kempu avalakki sakathagi iruthe. namanelli avalakki sanje thindige matra
    e week full tamil cuisina nimanelli waiting for your post see u 🙂

  2. Aruna says:

    Roopa, I was looking for this recipe, Thx.
    Mysorenalli Friends manenalli gojju avalakkai thindidhene, thuma varshane agide. Nimma post noodi thinna beeku antha anisutha ide. Definately try maaduthene.

    Aruna

    –Aruna your are welcome, do try it!

  3. Latha says:

    Hi Roopa,

    This is my first time here! You have such a lovely blog! All recipes i would love to try… the gojjuavalakki is my favorite! would always eat it at the ganapati temple right behind my house in bangalore… miss those time. i have never made it at home. will give it a shot this weekend.
    Will add your lovely blog to my blogroll 🙂
    Cheers
    Latha

    —Latha Thanks you so much and welcome! hmm i too miss those days !!

  4. Nanditha says:

    It was great to see your blog..esp in Kannada..
    Was wanting to know this recipe for Krishna Jayanthi.Wish you a Very Happy Krishna Jayanthi…I miss my Blore Very very much!! Thanks for the wonderful blog…

  5. krupa says:

    Hi Roopa,

    I tried the avalakki but it became soggy and dint not end up being seperated and dry…
    (ondu thara gantu gantagi bidthu..)
    How do you avoid that? Any tips?

    Thanks,
    Krupa

    Krupa, the only reason could be be more water or the grains have been powered too small. Depending on the size of the avalaki, like thin , medium or thick you have to decide the water you are adding. Next time do try adding less water or remove water immediately if using medium and just sprinkle enough the avalaki grrains to soak for the thin avalakki and try. Hope this helps.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s