Gojju Avallakki | Huli Avalakki with step by step photos and video. Huli Avalakki is a spicy , tangy poha with hint of sweetness from jaggery . Its tasty and gets ready within 15 minutes. This post shares a quick and easy , instant gojju avallakki recipe made using sambar powder.
It's a popular recipe from Karnataka , usually prepared for breakfast or evening snack . In Kannada ,"Hulli " means tang and Avalakki is poha. The recipe tastes very similar to puliyogare , spicy , tang and sweet all together.
Other recipes which I often make with Poha at home are Sweet Poha , Diet Poha , Veg Poha cutlets , Indore Poha , Kanda Poha and Aval Payasam
About this recipe
Gojju avalakki recipe or huli avalakki recipe is simple breakfast recipe prepared from coarsely powdered avalakki. Though it is a common breakfast it's popularly prepared during Janmashtami . As poha is considered as Lord Sri Krishna's favorite dish.
Traditionally Gojju Avalakki is made by coarsely grinding poha and then mixing with puliyogarre powder .
This is No Onion ,No Garlic recipe .There are 2 methods of doing Gojju Avalakki ,one is using Puliyogare mix and the other one is by using Tamarind juice and rasam powder or Sambar Powder. I do it the second way, as it is easy and tastes very delicious.
This recipe can be scalable easily , you can make in large or small batches.
Use Thick variant Poha ( beaten rice) to make Huli avalakki . If it's not available go for medium variant , never use thin poha.
Sambar Powder - Use either sambar powder or rasam powder to make this dish.
Sesame Oil - It's highly recommended to use sesame oil incase of non-availability , use peanut oil or any vegetable oil.
Tamarind - One more main and star ingredient is Tamarind . Extract juice from it's pulp and use it as mentioned in the recipe.
You must use Jaggery to get all flavors right in the dish. - If not available , at least use pinch of sugar for sweetness.
Peanuts , Chana dal and Urad dal are used for that crunchiness .
Other seasoning ingredients includes - mustard seeds, curry leaves, turmeric powder , Hing /asafoetida and dry red chillies.
Tips and Variations
Use Thick variant poha only to make this. As thin variant gets soggy while soaking in tamarind juice. As an alternative to thick poha , you can use medium variant poha. But need to be very carefully while making coarse powder .
To make coarse powder , you just need to pulse in a mixer grinder once or twice for less than 5 seconds. If you grind more , it becomes fine powder, so be sure to pulse it.
As a variation , you can follow the same recipe to make with puliyogre powder or rasam powder.
Be generous enough to add oil for tempering ,about 3 tablespoon for the given measurement.
Why did It turn out lumpy ?
It's the liquid ratio what you have missed. Be sure to use 1 cup of water for 2 cups of poha . Later check for tightness of the soaked poha and sprinkle 2 -3 tablespoon of water , if required.
Why was it too dry ?
Again it's the liquid ratio, before seasoning poha , do check whether it needs some more liquid or not . Sprinkle if needed. Also you don't cut on fat , add oil as per mentioned measurement .
You might also like
How to make Gojju Avalakki
Soak tamarind in warm water for 15 minutes.
Meanwhile , dry roast poha (beaten rice) for 2 minutes and powder to coarse with help of a mixer jar . Make sure just to pulse for 3-4 seconds only.
Pulse it twice for not more than 5 seconds to get coarse powder , it should look similar to dalia (Broken Wheat).
After 15 minutes, squeeze tamarind pulp to extract juice . Discard the fibres and residue from tamarind.
In to tamarind juice , add rasam / sambar powder, hing, jaggery and 1 teaspoon salt and stir it well.
For this tamarind – spice mixture , add powdered poha and mix well. Cover and keep it aside for 10 minutes so that poha absorbs all the water completely and looks dry.
Make sure to gently fluff with fork before seasoning.
Now heat oil in a pan , add mustard seeds ,peanuts, urad dal, chana dal, curry leaves and dry red chillies ( broken into pieces).
Once chillies start to changecolour , add soaked poha .
Mix it well and cover lid and cook for 4-5 minutes.
Taste and adjust salt , if required .
Add grated dry coconut (you can even add powder dry coconut along with 1 teaspoon of dry roasted white sesame seeds ) and mix well.
Serve Gojju Avalakki . You can eat it on itself but can also be served with coconut chutney .
This post has been updated from the archives, was first published in Nov 2013.
Instant Gojju Avalakki Recipe | Hulli Avalakki
- 1 ¼ Cup Water
- 1 tablespoon Tamarind pulp , small lemon sized
- 1.5 Tbsp Rasam Powder or Sambar Powder
- 1 ½ teaspoon Salt or as required
- 2 teaspoon Jaggery Powder
- ⅛ teaspoon Asafoetida
- 2 Cups Thick Beaten Rice / Thick Poha
- 3 tablespoon Sesame Oil
- ½ teaspoon Mustard Seeds
- 2 sprigs Curry Leaves
- 2 tablespoon Groundnuts /peanuts
- 1 teaspoon Chana Dal
- 1 teaspoon Urad Dal
- 2 Dry Red Chillies ,broken
- 2 - 3 tablespoon Grated Dry Coconut
- 1 teaspoon Sesame Seeds , roasted - Optional
- Soak tamarind in warm water for 15 minutes.
- Meanwhile , dry roast poha (beaten rice) for 2 minutes and powder to coarse with help of a mixer jar . Pulse it twice for not more than 5 seconds to get coarse powder , it should look similar to dalia (Broken Wheat).
- After 15 minutes, squeeze tamarind pulp to extract juice . Discard the fibres and residue from tamarind.
- In to tamarind juice , add rasam / sambar powder, hing, jaggery and 1 teaspoon salt and stir it well.
- For this tamarind – spice mixture , add powdered poha and mix well.
- Cover and keep it aside for 10 minutes so that poha absorbs all the water completely and looks dry.
- Now heat oil in a pan , add mustard seeds ,peanuts, urad dal, chana dal, curry leaves and dry red chillies ( broken into pieces).
- Once chillies start to change , add soaked poha .
- Mix it well and cover lid and cook for 4-5 minutes.
- Taste and adjust salt , if required .
- Add grated dry coconut (you can even add powder dry coconut along with 1 teaspoon of dry roasted white sesame seeds ) and mix well.
- Serve Gojju Avalakki . You can eat it on itself but can also be served with coconut chutney .
- Only Thick Quality Poha Works well for this Recipe.
- Be careful in adding water ,measure the ratio of water and add. If poha is very thick ,it may take up to 1 ⅓ cups of water or else poha to water ratio will be 2 :1 .
- If you add less water , it will be very dry to eat , if you add more water it becomes soggy . So add water carefully ,as it depends on the quality of poha you use.
Nice Clicks,it looks so inviting 🙂
Nice! Tried it.. tasted nice
Thanks Spoorti , I'm glad