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# Gojju Avalakki Recipe

<img src="https://mintcdn.com/cookbook/sY7r8fOWHDy2plBq/images/heroes/gojju-avalakki-recipe-huli-avalakki.webp?fit=max&auto=format&n=sY7r8fOWHDy2plBq&q=85&s=d16da5a2452a1e3da2ec8eb3e13c98ff" alt="Gojju Avalakki Recipe" className="rounded-xl" width="900" height="676" data-path="images/heroes/gojju-avalakki-recipe-huli-avalakki.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 10 min     |
  | **Cook time**  | 15 min     |
  | **Total time** | 25 min     |
  | **Serves**     | 3 servings |
</Accordion>

## Ingredients

### for masala mixture:

* 2 tbsp tamarind pulp
* 1 tbsp jaggery / gud
* 1 tbsp puliyogare masala
* 1 tsp salt
* 1 cup water
* 1¼ cup poha / avalakki / beaten rice *(thick)*

### for tempering:

* 3 tsp oil
* 1 tsp mustard / rai
* 1 tsp chana dal
* 1 tsp urad dal
* 1 dried red chilli *(broken)*
* 1 chilli *(slit)*
* few curry leaves
* ½ cup coconut *(grated)*

## Instructions

1. firstly, in a large mixing bowl take 2 tbsp tamarind pulp, 1 tbsp jaggery, 1 tbsp puliyogare masala and 1 tsp salt.
2. add 1 cup water and mix well-dissolving jaggery completely. keep aside.
3. now in a blender take 1¼ cup thick poha.
4. blend to coarse powder without adding any water.
5. transfer the prepared avalakki powder into masala mix and mix well.
6. allow to rest for 10 minutes, absorbing all the water.
7. mix again breaking any lumps. keep aside.
8. now in a kadai, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 1 dried red chilli, 1 chilli and few curry leaves.
9. add in the prepared avalakki mixture along with ½ cup coconut and mix well.
10. cover and simmer for 5 minutes, or till poha gets cooked completely.
11. finally, serve gojju avalakki garnished with more coconut.

## Step-by-step

<Steps>
  <Step>
    firstly, in a large mixing bowl take 2 tbsp tamarind pulp, 1 tbsp jaggery, 1 tbsp [puliyogare masala](/recipes/puliyogare-gojju-recipe-tamarind-rice) and 1 tsp salt.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-3.jpeg" alt="gojju avalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add 1 cup water and mix well-dissolving jaggery completely. keep aside.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-4.jpeg" alt="gojju avalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now in a blender take 1¼ cup thick poha.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-5.jpeg" alt="gojju avalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    blend to coarse powder without adding any water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-6.jpeg" alt="gojju avalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    transfer the prepared avalakki powder into masala mix and mix well. make sure to have idli batter consistency. if the mixture is too watery then gojju avalakki will turn gooey. if the water is less then the mixture will turn dry.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-7.jpeg" alt="huli avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    allow to rest for 10 minutes, absorbing all the water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-8.jpeg" alt="huli avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    mix again breaking any lumps. keep aside.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-9.jpeg" alt="huli avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now in a kadai, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 1 dried red chilli, 1 chilli and few curry leaves.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-10.jpeg" alt="gojjavalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add in the prepared avalakki mixture along with ½ cup coconut and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-11.jpeg" alt="gojjavalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover and simmer for 5 minutes, or till poha gets cooked completely.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-12.jpeg" alt="gojjavalakki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, serve **gojju avalakki** garnished with more coconut.

    <img src="https://hebbarskitchen.com/wp-content/uploads/mainPhotos/gojju-avalakki-recipe-huli-avalakki-gojjavalakki-recipe-2-1920x1441.jpeg" alt="huli avalakki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/NhYfLxuLkmU" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* firstly, use [puliyogare masala](/recipes/puliyogare-gojju-recipe-tamarind-rice) / chilli powder / [rasam powder](/recipes/rasam-powder-recipe-udupi-saaru-pudi) to prepare masala.

* also, make sure to maintain the proportion of water and poha. add 1 cup water for 1¼ cup of crushed poha.

* additionally, soak the avalakki well, else it turns hard and not be moist.

* further, add peanuts to the tempering to get a crunchy bite.

* finally, **gojju avalakki recipe** tastes great when topped with fresh coconut.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gojju-avalakki-recipe-huli-avalakki/](https://hebbarskitchen.com/gojju-avalakki-recipe-huli-avalakki/)
</Note>