Gojju Avalakki

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Gojju Avalakki is a delicacy from Karnataka. Avalakki in Kannada – thats Beaten rice in English, Povu in konkani and Poha in Hindi.  I have already put up Alu poha, Poha Upkari and Konkani poha on this blog and here comes Gojju Avalakki. Gojju is a gravy to which powdered beaten rice is added and seasoned with necessary ingredients. It tastes really yummy and it can even serve a lunch box dish as well. Here it is.

What you need to have:

1. Medium Avalakki powder  – 2 cups

2. Sambar powder – 1 Teaspoon (earlier recipe here)

3. Rasam powder – 1/2 Teaspoon (earlier recipe here)

4. Jaggery – As per taste

5. Tamarind pulp – 2 Teaspoons

6. Salt – As per taste

Ingredients of Gojju Avalakki

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Asafoetida powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Cumin seeds – 1 Teaspoon

6. Sesame seeds – 1and 1/2 Teaspoon

7. Peanuts – A handful

8. Curry leaves – 3-4 Strands

9. Chopped coriander leaves – 1/4 cup

10. Grated fresh coconut – 1/3 cup

11. Cooking oil – 5-6 Teaspoons

Ingredients of seasoning and garnishing

What you do with what you have:

1. Sieve Beaten rice in the suji siever and  powder it in the mixer to a coarse consistency.

Beaten rice coarse powder

2. Chop jaggery fine, squeeze tamarind in water and add jaggery, salt to it and bring it to boil. On cooling add both rasam powder and sambar powder to it. The liquid mix is as shown in the image below.

3. 4. Place a spatula and dry roast both cumin seeds and sesame seeds separately. On cooling powder both of them and mix it to the liquid mix from step 2 to it.

Tamarind, jaggery, salt and the powder mix

4. Soak powdered beaten rice from step 1 to it and keep it aside for 10 minutes till it is done.

Soaked  Beaten rice powder

5. Place a skillet with 5-6 teaspoons of cooking oil in it on medium flame. On heating add mustard seeds to it. When it starts sputtering add black gram dal to it after which you may add peanuts. When it is fried add curry leaves to it.  Also add turmeric powder, asafoetida powder one after another and stir well.

Seasoning in progress

6. Add soaked Beaten rice powder mix from step 3 to it and stir well. Close it with a lid and simmer the flame for about 5 minutes.

Soaked Beaten rice powder added to the seasoning

7. Add chopped coriander leaves and fresh grated coconut to it.

Ready to serve Gojju Avalakki

How long it takes: 45 Minutes

Number of servings: 3-4


17 thoughts on “Gojju Avalakki

    Sushma Mallya said:
    May 11, 2010 at 11:28 am

    Such a nice recipe, i do it in a different way but would love to try this way soon as it looks very delicious…thanks for sharing prathiba

      prathibalrao responded:
      May 12, 2010 at 7:43 am

      Hi Sushma,

      Is there ur version of the recipe on your blog??????should check it up.

    Hari Chandana said:
    May 11, 2010 at 4:50 pm

    Sounds too good.. nice clicks dear.. yum yum yummm

      prathibalrao responded:
      May 12, 2010 at 7:43 am

      Hi Harichandana,

      Thanx a lot for your comments.

    Asha said:
    May 11, 2010 at 5:33 pm

    Looks absolutely authentic and delicious Gojju Avalakki , great recipe, thank you.

      prathibalrao responded:
      May 12, 2010 at 7:45 am

      Hi Asha,

      We all love this recipe since it is a unique one!!!!

    Apu said:
    May 12, 2010 at 8:57 pm

    This looks yummy!!

    barbie said:
    August 17, 2010 at 9:50 pm

    awesom dish , i tried it came out really vel thank u for posting 🙂

    pras said:
    September 18, 2010 at 5:18 am

    I am amazed – I came across this recipe, decided to give it a try, and it was perfect. Well…almost. The quantities weren’t given for the bella and kottambari.
    And just curious – why weren”t the jeerige and eLLu cooked in the oil as opposed to dry roasted?
    In any case, wonderful recipe – the saru and huLi pudi really added flavor to it!

    prathibalrao responded:
    September 18, 2010 at 7:24 am

    Hi Pras,

    Cumin when dry roasted , powder will give out pleasant aroma. While ellu (sesame) should always be washed and dry roasted only, else will not splutter as usual. Ellu’s aroma is very important for the dish.

    prathibalrao responded:
    September 18, 2010 at 7:26 am

    Hi Pras,
    No Kottambari for the dish and Bella always as per taste.

    Triveni said:
    October 13, 2010 at 8:24 am

    Help!!!! I tried this and it turned out sticky.. 😦

      prathibalrao responded:
      October 14, 2010 at 8:12 am

      Hi Triveni,

      The reason for the dish to turn sticky is either Beaten rice is new or water added could be more. One of the reasons could be less of oil for seasoning as well.

    Suvarna said:
    June 27, 2013 at 6:34 pm

    Hai prathiba..
    How Much water required for Gojju avalakki…
    Pls tell me..

      prathibalrao responded:
      June 29, 2013 at 10:35 am

      Hi Suvarna,

      The quantity of water depends upon the quality of beaten rice. The reason being that sometimes if it is made of new paddy and it consumes very little water and if otherwise it will be more. So one must check out and add water. Add water and wait till it is completely absorbed by the beaten rice and then decide on your own. That is the reason i have not mentioned the quantity of water in the recipe. I hope i have made my self clear!!!!!

    Roopa Manoj said:
    May 5, 2016 at 12:09 pm

    Can we also add Onion while seasoning?

      prathibalrao responded:
      May 5, 2016 at 3:33 pm

      Actually in the original recipe we donot season it with onions and if you so like you can and send me the feed back!!!!

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