Gojju Avalakki

Gojju avalakki or Huli avalakki is a tangy, mildly sweet-spicy dish. It is popular in Karnataka as a breakfast special and is usually served with coconut chutney or plain curd. This recipe is simple and can be made ready in under 30 minutes; So it’s a perfect dish to prepare on one of those busy days! First, the flattened rice or avalakki is coarsely pulsed, rinsed, then soaked in a tangy, mildly sweet, and spicy masala mixture, and lastly seasoned with whole spices and herbs. Continue reading to know how to make gojju avalakki.

Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Yield: 2 Servings

ingredients:

200g flattened rice, thick
3 tablespoons of tamarind extract
1 tablespoon powdered jaggery
100ml of water
1 tablespoon puliogare powder (homemade or store-bought)

For Seasoning:
2 tablespoons of vegetable oil
2 tablespoons of groundnut/ peanuts
1/4 teaspoon mustard seeds
2 dried red chilli, split into half
1 teaspoon chana dal
1 teaspoon urad dal
A handful of curry leaves
Salt to taste

preparation:

1. Into a mixing bowl, add tamarind extract, Jaggery, water, and puliogare powder. Combine the contents well to make a masala mixture. Set this aside until used.
2. Add the flattened rice into a mixer and coarsely pulse it. Then rinse and drain, and transfer it into the bowl containing the masala mixture.
3. Mix well to incorporate the flattened rice into the masala mixture. Let this rest for 10-15 minutes until the flattened rice/ avalakki soaks up all the liquid, becoming soft.
4. Seasoning: Heat vegetable oil in a pan. Add peanuts, Chana, and urad dal and fry until golden brown. Add mustard seeds once they pop, add curry leaves, and split dried red chilies. Transfer the gojju avalakki into this pan and gently stir fry for 2 minutes. Taste for salt and adjust if necessary. Enjoy yummy gojju avalakki for breakfast or lunch. (Eat it with yogurt or coconut chutney on the side if you like)

note:

• You can tweak the quantity of each ingredient as per your taste and preference.
• Do not oversoak or rinse flattened rice/ avalakki as it would turn mushy.
• Gojju avalakki tastes best if eaten warm.
• Garnish with a tablespoon or two of dry grated coconut at the end.