Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

Aval/ Avalakki/Poha is a very common breakfast ingredient that is used in many different ways It is easy to make and yet tasty too. There are lot of poha versions and every region has their own recipe. This GOJJU AVALAKKI is a very famous breakfast recipe from the state of Karnataka. It is made with coarsely grinding Poha and soaking them on a tamarind broth along with sambhar or rasam powder for the heat. There are a lot of versions to make this Gojju / Huli Avalakki and I’ve been making it this way. WE always love this as our breakfast along side some chutney or simply as such.

Though this may look like the Tamilnadu’s version of Puli Aval, there are definitely differences in the taste and the ingredients that goes into them. The key step to get a perfect Gojju Avalakki depends on the variety of Poha used. Thicker variety of Poha always yield a perfect sandy textured, yet soft Gojju Avalakki. Try this Gojju Avalakki for your breakfast and you will be addicted to make this again.

For other Poha recipes, click on each link: Aval Ladoo, Aval KozhukattaiBengali Chirer Polao, Aval Kara Pongal,


0/14 Ingredients
Adjust Servings
  • Tempering Ingredients


0/6 Instructions
  • Add one cup of Poha to the mixer jar. Pulse them 2- 3 mins to get a coarse texture.
  • In a wide bowl, add 1.5 cup of tamarind juice, 1.25 tsp of Sambhar Powder, salt, and a teaspoon of jaggery. Mix them together.
  • Add the grounded poha and mix together without lumps. Cover and rest them for 15-20 mins.
  • Heat a pan and add two teaspoons of oil to it. Once it is hot, add quarter teaspoon of mustard seeds, Urad Dal, Channa Dal, two red chili, a tablespoon of cashews and peanuts each with curry leaves. Roast them until golden brown.
  • Add the soaked poha to it along with half a teaspoon of asafoetida powder. Toss them together.
  • Cover the pan and cook them for 2- 3 mins in a medium low flame. Once it is done, serve them with chutney or as such.


  • Use only thicker variety of Poha for perfectly tasting Gojju Avalakki.
  • Do not grind poha to a fine powder. Instead pulse them 2-3 times to great a shoji consistency.
  • Instead of sambhar Powder, you can also use rasam powder or puliohare powder. If there are no sambhar or rasam powder, you can also use a teaspoon of coriander powder and half a teaspoon of red chili powder to make this Gojju Avalakki.
  • I have used homemade sambhar Powder for this recipe. You can also use store-bought powder.

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