Gojjavalakki recipe | How to make gojjavalakki | Karnataka style spicy poha recipe

By Latha on September 14th, 2017

gojjavalakki recipe

Gojjavalakki recipe explained with step by step pictures. This is a Bangalore and Mysore style gojjavalakki recipe. Gojjavalakki is prepared using thick beaten rice, rasam powder, jaggery, tamarind, salt and coconut. This is a very tasty and quick breakfast recipe.

"Gojju" translates to "curry" and "avalakki" translates to "beaten rice or poha" in kannada language. So is the name "gojjavalakki". And for gojjavalakki thick beaten rice is used.

In Karnataka as I know there are 3 types of gojjavalakki recipes. I have already posted mangalore style gojjavalakki and malnad style gojjavalakki recipes. So this Bangalore-Mysore style gojjavalakki is the third one.

Rasam powder is used in this gojjavalakki recipe. But if you do not have rasam powder then don't worry just follow this recipe as this recipe contains one time rasam powder recipe also.

You can find many avalakki or poha recipes on this website. Kindly have a look.

If you are looking for more Karnataka style breakfast recipes then do check our breakfast recipes section and if you are looking for more Bengaluru and Mysuru recipes then visit our Bangalore-Mysore recipes section.

Gojjavalakki recipe

Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

  1. 2 cup thick beaten rice/poha/gatti avalakki
  2. 1/4 cup grated coconut
  3. 1 gooseberry sized jaggery
  4. 1 gooseberry sized tamarind
  5. 1 tbsp chopped coriander leaves
  6. 1/4 tsp turmeric powder
  7. Salt as per your taste

Ingredients for masala powder:

  1. 2 - 4 red chili
  2. 1.5 tsp coriander seeds
  3. 1/2 tsp cumin seeds
  4. 7 - 8 fenugreek seeds
  5. A pinch of mustard seeds
  6. A big pinch asafoetida

Ingredients for tempering:

  1. 1 red chilli (optional)
  2. 1/2 tsp mustard seeds
  3. 2 tbsp ground nut
  4. 1 tsp urad dal
  5. 1 tsp chana dal or gram dal
  6. 7 - 8 cashews (optional)
  7. 4 - 6 curry leaves
  8. 4 tbsp cooking oil

Instructions for making gojjavalakki:

  1. To begin with soak tamarind in 1/2 cup of warm water.tamarind for gojjavalakki
  2. Take red chili, coriander seeds, cumin seeds, fenugreek seeds and asafoetida in a frying pan and dry roast it under medium flame. Instead you can also use rasam powder.masala powder for gojjavalakki
  3. Wait until cool and grind it into a fine powder using mixer grinder. Set it aside.
  4. Next coarse grind the thick beaten rice or gatti avalakki using a mixer grinder.coarse ground beaten rice for gojjavalakki
  5. Next transfer the ground beaten rice into a bowl. Add in salt, turmeric and masala powder (or rasam powder).beaten rice and rasm powder for gojjavalakki
  6. Next add in tamarind juice and jaggery.tamarind and jaggery for gojjavalakki
  7. Add in required water and give a quick mix. Water quantity depends on the thickness of beaten rice. I have added 1.5 cup of water.soak beaten rice for gojjavalakki
  8. Heat 4 tbsp of oil in a wide frying pan. Prepare tempering using ground nuts, mustard seeds, chana dal, urad dal and cashews.tempering for gojjavalakki
  9. When the mustard seed crackles, add in curry leaves.curry leaves for gojjavalakki
  10. Next add in beaten rice mixture from step 6. Mix well for 5 minutes under low flame. Sprinkle water if you find it dry.making gojjavalakki
  11. At the end add in finely chopped coriander leaves and grated coconut. Mix well and serve tasty gojjavalakki.coriander leaves and coconut for gojjavalakki

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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