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Instant Gojju Avalakki Recipe | Hulli Avalakki

Gojju avalakki aka Huli Avalakki is a spicy , tangy poha with hint of sweetness from jaggery . It's tasty and gets ready within 15 minutes.
Course Breakfast, Snack
Cuisine South India
Keyword Fasting, Festivals, Prasadam
Prep Time 10 minutes
Cook Time 5 minutes
Soaking Time 30 minutes
Total Time 15 minutes
Servings 3 People
Calories 304kcal
Author Muktha H S


For Soaking

  • 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
  • teaspoon Asafoetida
  • 2 Cups Thick Beaten Rice / Thick Poha

For seasoning

  • 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

Other Ingredients

  • 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.


Calories: 304kcal