Gojju avalakki is a common breakfast dish in Karnataka especially Bangalore and Mysore areas. Eaten with yogurt makes for a hearty carb laden breakfast. avalakki means poha or beaten rice in kannada. It is tangy, sweet, spicy all at the same time and hence the term gojju.
Ingredients : Serves 4-5
Beaten rice/poha 5 cups
1 1/2 – 2 tablespoons rasam powder
1 1/2 tablespoons tamarind pulp
2-3 table spoons jaggery powder
Salt to taste
2 cups water
1 teaspoon mustard seeds
1 tablespoon chana dal
1 tablepoon urad dal
2 tablespoons groundnut/peanuts
1/2 teaspoon turmeric
1 sprig of curry leaves
4-5 tablespoons oil
Using a blender, powder the poha until it looks like bread crumbs. In a mixing bowl, add rasam powder, jaggery,salt, tamarind pulp and add water. mix well until the jaggery dissolves. To this mixture add the powdered poha. Adjust the consistency such that you should be able to gather the mixture into a ball. It should neither be too dry or runny.
Heat the oil in a pan. Add mustard seeds. Once they splutter, add the peanuts and saute for a minute. Now add the chana dal and the urad dal. Saute till golden brown and add the curry leaves. Now add the poha mixture and mix well. Cook on low heat until the poha becomes soft.