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.
Preparation time: 10 min
Cooking time: 20 min
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