Huli avalakki recipe | How to make malnad style gojjavalakki | Avalakki recipe for breakfast
By Latha on December 13th, 2016
Malnad style huli avalakki or gojjavalakki recipe explained with step by step pictures and a video. Gojjavalakki is a quick and tasty breakfast recipe. The masala or gojju for malnad style gojjavalakki is prepared by boiling salt, jaggery and tamarind. Then at the end roasted red chili, gram dal and urad dal powder is mixed.
"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.
I am so glad to write this post. Because this post is created upon repeated requests from one of the valued reader of this website. I have promised her that I will post all types of gojjavalakki recipes I know. I have posted mangalore style gojjavalakki recipe. And here is my second variety of gojjavalakki.
I have 2 more easy avalakki or thin poha recipes like avalakki upkari and sihi avalakki, prepared using thin beaten rice.
If you are looking for more Karnataka style breakfast recipes then do check our breakfast recipes section and if you are looking for more malnad or malenadu recipes then visit our malenadu recipes section.
I have made a video on this huli avalakki recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 2 cup thick beaten rice/poha/gatti avalakki
- 1/4 cup grated coconut
- 1 gooseberry sized jaggery
- 1 gooseberry sized tamarind
- 1 tbsp chopped coriander leaves
- Salt as per your taste
Ingredients for masala powder:
- 2 - 4 red chili
- 2 tsp urad dal
- 2 tsp chana dal or gram dal
Ingredients for tempering:
- 1 red chilli (optional)
- 1/2 tsp mustard seeds
- 2 tbsp ground nut
- 1 tsp urad dal
- 1 tsp chana dal or gram dal
- A pinch of asafoetida
- 4 - 6 curry leaves
- 1/4 tsp turmeric powder
- 4 tbsp cooking oil
Instructions for making malnad style huli avalakki:
- Take red chili, 2 tsp gram dal and 2 tsp urad dal in a frying pan and dry roast it until dals turn brown.
- Wait until cool and grind it into a fine powder using mixer grinder. Set it aside.
- Rinse and soak the poha or beaten rice for 5 minutes. Soaking time may vary depending on the thickness of poha or beaten rice. Also soak the tamarind.
- Now parallely let us prepare tempering. Heat 4 tbsp of oil in a wide frying pan and fry the ground nuts until crackles.
- Add in red chili, mustrad seeds, urad dal, gram dal (channa dal) and prepare tempering.
- When the mustard seed crackles, add in turmeric powder, asafoetida and curry leaves. Switch off the stove.
- Now add in salt, jaggery and tamarind extract (extracted using 1/2 cup of water).
- Mix well and bring it to boil. Continue boiling for 5 minutes under low flame.
- Add in soaked poha or beaten rice by squeezing out the water.
- Mix well.
- Close the lid. Cook the poha or beaten rice under low flame for 3 minutes.
- After 3 minutes open the lid and add in ground masala powder, grated coconut and give a quick mix.
- Add in finely chopped coriander leaves and mix well. Serve tasty malnad style huli avalakki or gojjavalakki.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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